Easy Apple Cinnamon Scones

Two red and yellow apples next to a white plate with three glazed scones on a white surface, with part of a white cloth napkin visible.

5 from 2 votes

Filled with chunks of fresh apple and plenty of sweet cinnamon chips, these cinnamon apple scones bake up golden brown with crisp, buttery edges and tender middles.

Prep Time45

Cook Time20

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 501kcal

Author: Amanda Smallwood

Equipment

large mixing bowl
glass measuring cup (2 cups)
cheese grater
whisk
fork
knife
baking pan
pastry brush

Ingredients

For the Scones

½ cup unsalted butter frozen
2 cups (260g) all purpose flour
½ cup (100g) granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup heavy cream
1 large egg
2 teaspoons vanilla
¾ cup apple chopped
½ cup cinnamon chips

For the Apple Cider Glaze

½ cup confectioners sugar
½ teaspoon cinnamon
1 tablespoon apple cider

US Customary - Metric

Instructions

Place ½ cup of butter in the freezer. Freeze until solid.
½ cup unsalted butter
While the butter is freezing, combine the flour, baking powder, sugar, cinnamon and salt in a large mixing bowl.
2 cups (260g) all purpose flour, ½ cup (100g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon cinnamon
Remove frozen butter from the freezer and use your cheese grater to grate the frozen butter directly into the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture.
In a large glass measuring cup, whisk together egg, heavy cream and vanilla.
½ cup heavy cream , 1 large egg, 2 teaspoons vanilla
Pour the heavy cream and eggs over the dry ingredients and mix until just combined.
Add the chopped apple and cinnamon chips to the scones dough. Gently fold into the dough. It's okay if they are not well combined.
¾ cup apple, ½ cup cinnamon chips
Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the mix-ins. Do this 4-5 times to be sure that the ingredients are evenly distributed throughout the dough. You want the dough to come together and look uniform with flecks of butter throughout.
Form the dough into a 8-10 inch circle and use a bench scraper or sharp knife to cut the dough into 8 triangles.
Arrange triangles on a quarter sheet pan and place scones into the freezer for 15-30 minutes before preheating the oven to 400°.
After the 30 minutes of chilling, arrange the scones on a parchment lined, half sheet pan. Brush the scones with heavy cream and sprinkle with cinnamon and sugar.
Bake at 400° for 18-22 minutes or until golden brown.
While the scones are baking, make your apple cider glaze. Whisk together the confectioners sugar, cinnamon and apple cider.
½ cup confectioners sugar, ½ teaspoon cinnamon , 1 tablespoon apple cider
Allow scones to cool for 5-10 minutes before drizzling with the apple cider glaze.

Notes

Room Temperature Storage - store baked scones in an airtight container for up to 2 days.

Refrigerator Storage - store baked scones in the refrigerator for up to 5 days. To refresh your scones, warm individual scones in the oven for 7-10 minutes at 300°.

Freezer Storage (for baked scones) - freeze the scones and glaze separately in airtight containers or freezer bags for up to 2 months. When you are ready to enjoy your scones, allow them to thaw for 1-2 hours at room temperature. If you want to enjoy the scones warm, bake the at 300° for 7-10 minutes. Drizzle the apple cider glaze over the warm scones before serving.

Nutrition