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