There’s nothing quite like the smell of warm apple cinnamon scones wafting through the kitchen on a lazy weekend morning. I’ve been baking these beauties for years – ever since I discovered how ridiculously easy it is to make bakery-quality scones at home in under 35 minutes. My Sunday ritual? A fresh batch of these tender, buttery scones still warm from the oven, paired with a steaming cup of coffee. The sweet apples and cozy cinnamon make them perfect for breakfast, but let’s be honest – I’ve been known to sneak one (or two) as an afternoon snack too. Once you try this recipe, you’ll understand why it’s become my go-to for impromptu brunches and cozy mornings alike.
Why You’ll Love These Apple Cinnamon Scones
Trust me, these apple cinnamon scones will become your new breakfast obsession. Here’s why:
- Bakery-quality in minutes – No fancy skills needed, just simple mixing and 15 minutes in the oven
- That perfect scone texture – Flaky on the outside, tender inside with little pockets of juicy apple
- Just the right sweetness – The cinnamon and apples shine without being overly sugary
- Versatile any-time treat – Equally perfect with morning coffee or as an afternoon pick-me-up
I’ve served these to everyone from sleepy teenagers to skeptical foodies – they always disappear faster than I can make them!
Ingredients for Apple Cinnamon Scones
Here’s everything you’ll need for these delightful scones – I like to measure everything out before starting so I can focus on mixing:
- Dry Ingredients:
- 2 cups all-purpose flour (spoon & level, don’t pack it!)
- 1/3 cup granulated sugar
- 1 tablespoon baking powder (yes, a full tablespoon!)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Wet Ingredients:
- 1/2 cup cold unsalted butter, cubed (straight from fridge)
- 1/2 cup whole milk (cold)
- 1 large egg
- 1 teaspoon vanilla extract
- Mix-ins:
- 1 cup peeled, diced apples (about 1 medium apple)
Ingredient Notes & Substitutions
The secret to perfect scones starts with cold butter – it creates those wonderful flaky layers as it melts in the oven. I dice mine then pop it back in the fridge while prepping other ingredients. For apples, I prefer tart Granny Smith for balance, but Honeycrisp or Braeburn work too – just avoid super soft varieties.
If you’re out of whole milk, any milk (even almond or oat) will do in a pinch. And while I love vanilla, you could swap in almond extract for a different flavor twist. One pro tip: when measuring flour, don’t scoop – spoon it into your measuring cup and level off. Packed flour leads to dense scones, and we want light and fluffy!
Equipment You’ll Need
You don’t need fancy gadgets to make amazing apple cinnamon scones – just these basics:
- Large mixing bowl – For combining all those delicious ingredients
- Baking sheet – A standard half-sheet pan works perfectly
- Parchment paper – No sticking and easy cleanup
- Pastry cutter or fork – For cutting in that cold butter (though I often just use my fingers!)
Nice-to-have: A stand mixer with paddle attachment makes quick work of the dough, but honestly, my favorite batches are the ones I mix by hand while sipping my morning coffee.
How to Make Apple Cinnamon Scones
Ready to make the most delicious apple cinnamon scones you’ve ever tasted? Here’s my step-by-step method that guarantees perfect results every time:
- Preheat your oven to 400°F (200°C) – this is crucial for the perfect rise. Line your baking sheet with parchment paper while it heats up.
- Mix dry ingredients – Whisk together flour, sugar, baking powder, salt, and cinnamon in a large bowl. I always do this first to make sure everything’s evenly distributed.
- Cut in the butter – Add those cold butter cubes and work them in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. This is what creates those wonderful flaky layers!
- Combine wet ingredients – In a separate bowl, whisk together the milk, egg, and vanilla until smooth.
- Bring it all together – Pour the wet mixture into the dry ingredients and stir just until combined – a few streaks of flour are fine! Overmixing leads to tough scones.
- Fold in apples – Gently mix in those juicy apple pieces. The dough will be slightly sticky – that’s perfect!
Shaping and Baking Tips
When shaping your apple cinnamon scones, lightly flour your hands and work surface. Pat the dough into a 1-inch thick circle – I find about 8 inches across works perfectly. Use a sharp knife to cut into 8 wedges (like a pizza!) for clean edges that won’t tear. Space them about 2 inches apart on your baking sheet – they’ll spread a bit. Bake until the tops are golden brown and the edges look crisp, about 15-18 minutes. The heavenly smell will tell you when they’re done before the timer does!
Tips for Perfect Apple Cinnamon Scones
After making hundreds of batches of these apple cinnamon scones, I’ve picked up some tricks that take them from good to “oh wow!” every time:
- Keep everything cold – If your kitchen is warm, pop the shaped scones in the fridge for 15 minutes before baking. Cold dough equals better rise!
- Brush with milk – Right before baking, I lightly brush the tops with milk for that beautiful golden shine (cream works too!).
- Test one first – New oven? Bake a single scone first to check timing before committing the whole batch.
- Don’t fear the sticky – The dough should be slightly tacky – add just a dusting of flour if it’s unworkable, but too much makes them dry.
- Clockwise cutting – When dividing the dough, cut all the way through in one motion (no sawing!) for clean edges that rise evenly.
These little touches make all the difference between “pretty good” and “please give me the recipe!” scones.
Serving and Storing Apple Cinnamon Scones
Oh, you absolutely must try these apple cinnamon scones warm from the oven – that’s when they’re at their absolute best! I love splitting one open while it’s still steaming and slathering it with good butter that melts into all those flaky layers. For special occasions, drizzle them with caramel or a simple powdered sugar glaze. Leftovers? Ha! Good luck having any – but if you do, store them in an airtight container at room temperature for up to 2 days. They freeze beautifully too – just pop them in a freezer bag and reheat in a 300°F oven for that fresh-baked magic all over again.
Apple Cinnamon Scones Variations
Once you’ve mastered the basic apple cinnamon scones, the fun really begins! Here are some of my favorite ways to mix things up:
- Crunchy Apple Pecan – Fold in 1/2 cup chopped toasted pecans with the apples for delightful crunch in every bite
- Pumpkin Spice Twist – Swap the cinnamon for pumpkin pie spice and add 2 tablespoons pumpkin puree to the wet ingredients
- Glazed & Gorgeous – Drizzle cooled scones with a simple powdered sugar glaze (1 cup sugar + 2 tbsp milk + 1/2 tsp vanilla)
- Cinnamon Roll Style – Brush baked scones with melted butter and sprinkle with cinnamon sugar
- Streusel-Topped – Before baking, sprinkle with a buttery crumb topping (3 tbsp flour, 2 tbsp brown sugar, 1 tbsp cold butter)
My kids beg for the chocolate chip version – just swap the apples for 1 cup mini chocolate chips. Not traditional, but oh-so-delicious!
Nutritional Information
Now, I’m no nutritionist, but here’s what you’re looking at per scone (because let’s be honest, we all want to know!):
- Calories: 280 (worth every one!)
- Fat: 14g (that’s where the flavor lives)
- Carbohydrates: 35g
- Protein: 4g
- Sugar: 12g (mostly from those sweet apples)
Remember, these are estimates – your actual counts might vary depending on apple size or how generous you are with those buttery brush strokes!
Frequently Asked Questions
Over the years, I’ve gotten some great questions about these apple cinnamon scones – here are the ones that come up most often:
Can I use frozen apples instead of fresh?
You can, but thaw and drain them first! Frozen apples release extra moisture that can make your scones soggy. I pat them dry with paper towels before folding them into the dough. Fresh is still best for texture though!
Why are my scones dense instead of flaky?
Oh, I’ve been there! Usually it’s one of three things: overmixing the dough (stop when just combined), using warm butter (must be cold!), or packing the flour (always spoon & level). Get those right and you’ll have perfect flaky layers.
How do I know when they’re done baking?
Look for golden brown edges and tops that spring back lightly when pressed. The smell is your best clue – when your kitchen smells like a cinnamon apple paradise, they’re ready!
Can I make the dough ahead?
Absolutely! Shape the scones, then refrigerate overnight (covered) and bake in the morning. The cold rest actually improves texture. Frozen unbaked scones keep for 3 months – just add 2-3 minutes to bake time.
Irresistible Apple Cinnamon Scones Ready in 35 Minutes
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delicious apple cinnamon scones perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup cold butter, cubed
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 cup diced apples
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Cut in cold butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together milk, egg, and vanilla.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in diced apples.
- Turn dough onto floured surface and shape into a circle about 1-inch thick.
- Cut into 8 wedges and place on prepared baking sheet.
- Bake for 15-18 minutes until golden brown.
- Cool slightly before serving.
Notes
- Use cold butter for best texture.
- Do not overmix the dough.
- Store leftovers in airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: apple cinnamon scones, breakfast scones, easy scone recipe