Apple Cinnamon Scones

If you like a cozy bake that doesn’t demand a whole afternoon, Apple Cinnamon Scones are a great bet. They’re tender without being fussy, lightly sweet, and just cinnamony enough to feel like fall—no matter the month. I make them when I’ve got one or two apples that need using, or when I want something a little nicer than toast with my coffee. They’re simple, homey, and the kind of thing that makes the kitchen smell like you’ve been baking all day (but you haven’t).

These scones land somewhere between a biscuit and a muffin—flaky edges, soft centers, and little pockets of apple in every bite. Nothing fancy. Just straightforward, good baking.

• 2 cups (250 g) all-purpose flour
• 1/3 cup (65 g) granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional, but lovely)
• 1/2 teaspoon fine sea salt
• 1/2 cup (113 g) unsalted butter, cold and cut into small cubes (or grated on the large holes of a box grater)
• 1 heaping cup peeled, cored, and finely chopped apple (about 1 medium; Granny Smith, Honeycrisp, or Pink Lady work well)
• 1 teaspoon lemon juice (to keep apples bright)
• 1 large egg, cold
• 1/2 cup (120 ml) heavy cream or cold buttermilk, plus 1–2 tablespoons more as needed
• 1 teaspoon vanilla extract
• Turbinado sugar for sprinkling (optional but recommended)

Optional glaze (if you want a little shine):

• 1/2 cup (60 g) powdered sugar
• 1–2 tablespoons cream or milk
• A pinch of cinnamon

Optional add-ins (pick one if you like):

• 1/3 cup chopped toasted pecans or walnuts
• 1/3 cup raisins or dried cranberries

1. Prep the basics. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Pop the butter, egg, and cream back in the fridge for a few minutes if they’ve warmed up—cold ingredients are your friend here.

2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Pause. Breathe. This is the foundation.

3. Cut in the butter. Add the cold butter to the bowl. Using a pastry cutter or your fingertips, work it in until the mixture looks like coarse crumbs with some pea-size bits. If your kitchen runs warm, stick the bowl in the freezer for 5 minutes. Cold dough = better lift.

4. Prep the apples. Toss the chopped apple with lemon juice. If they’re particularly juicy, pat them dry with a paper towel and toss with a teaspoon of the flour mixture—little trick to keep the dough from getting sticky.

5. Combine the wet ingredients. In a small bowl, whisk the egg, cream (or buttermilk), and vanilla.

6. Bring it together. Stir the apples (and any add-ins) into the flour-butter mixture. Pour in about three-quarters of the wet mixture and gently fold with a spatula. Add more, a spoonful at a time, just until the dough holds together when pressed. It should look shaggy and a bit rough around the edges—not sticky-gloppy, not dry-crumbly.

7. Shape. Turn the dough onto a lightly floured surface. Pat it into a round about 7 inches wide and 1 inch thick. Try not to knead; just coax it into shape. If the dough is sticky, dust the top with a touch of flour and use the palms of your hands to press it into an even disk.

8. Slice and chill. Using a sharp knife or bench scraper, cut the disk into 8 wedges. Transfer to the parchment-lined sheet, spacing them out. If you have time, slide the tray into the freezer for 10–15 minutes. This little chill helps the scones rise tall and keeps the edges defined.

9. Finish and bake. Brush the tops lightly with a tablespoon of cream (or milk) and sprinkle with turbinado sugar for crunch. Bake 18–22 minutes, until the tops are golden and the centers feel set when gently pressed. A toothpick should come out with a few moist crumbs, not wet batter.

10. Cool and glaze (optional). Let the scones rest on the tray for 5 minutes, then move to a rack. If glazing, whisk powdered sugar with cream and a pinch of cinnamon to a drizzleable consistency and flick it over the warm scones. Let it set… if you can wait.

Tip from a rushed weekday morning: if shaping a perfect disk feels like too much, scoop the dough with a large spoon into rustic mounds. “Drop” scones bake up just fine—less polished, same comfort.

• Prep time: 20 minutes
• Chill time (optional but helpful): 10–15 minutes
• Bake time: 18–22 minutes
• Total time: About 50–60 minutes
• Yield: 8 generous scones

Approximate per scone (without glaze; will vary based on ingredients and size):

• Calories: ~360
• Fat: ~16 g
• Saturated Fat: ~10 g
• Carbohydrates: ~50 g
• Sugars: ~18 g
• Protein: ~6 g
• Fiber: ~2 g
• Sodium: ~280 mg

These numbers are estimates—treat them as a guide, not gospel.

What’s the best apple to use for Apple Cinnamon Scones?

Firm, tart-sweet apples hold their shape best and don’t turn mushy. Granny Smith is the classic choice. Honeycrisp, Pink Lady, or Braeburn also work nicely. If your apples are very juicy, chop them small and pat them dry so the dough stays workable.

Can I make the scones ahead or freeze them?

Yes, a couple of ways. Freeze unbaked wedges on a tray until solid, then store in a freezer bag for up to 2 months. Bake from frozen at 400°F (200°C), adding 2–4 extra minutes. Or bake, cool completely, and freeze the baked scones well-wrapped; reheat at 325°F (165°C) for about 10 minutes. Day to day, they keep well at room temperature in an airtight container for 1–2 days. A quick toast or warm-up brings them right back to life.

Can I make them without heavy cream or gluten?

For dairy-light, buttermilk is a great swap—tender crumb, a little tang. Dairy-free, try full-fat canned coconut milk (stirred smooth) for the cream and a good dairy-free butter. Gluten-free, use a 1:1 baking blend with xanthan gum; add 1–2 tablespoons more liquid if the dough seems dry. The texture will be a touch more delicate, but still very good.

Parting thoughts. Don’t overthink scones. Keep the butter cold, don’t overmix, and trust the slightly shaggy dough. The kitchen will smell like a cinnamon candle (the good kind), and you’ll have something lovely to set beside a mug of tea. That first warm bite—with a little steam, a buttery edge, and a soft apple bit in the middle—always gets me. Simple baking, well worth it.