Fresh apples diced and mixed in to delicious fall flavors to create this delicious apple cinnamon scone recipe. These tender scones are best served warm with jam and homemade whipped cream. These cinnamon apple scones are like an apple pie in scone form.
This recipe is packed with fall flavors and is perfect to serve in the chilly autumn months. It is a great breakfast recipe and also a delicious treat to enjoy during Thanksgiving morning while cozying up under a blanket with a warm up of coffee to watch the parade.
This was inspired by my Jumbo Blueberry Muffins on this site, and pairs well with this White Chocolate Salted Caramel Latte.
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Ingredients
You are going to need some fall flavored ingredients and delicious fresh apples to create this masterpiece.
- butter
- eggs
- sugar
- vanilla
- flour
- baking powder
- baking soda
- salt
- cinnamon
- apples
- powdered sugar
- water
See recipe card for quantities.
Instructions
Pay close attention, you want to make sure you bake these fresh apple cinnamon scones perfectly!
Preheat the oven to 350 degrees and cover a cookie sheet with parchment paper. Dice the apples. In a large bowl mix softened butter and sugar until creamy. Add your eggs one at a time while continuing to mix in between each one. Add the vanilla and mix.
Combine all purpose flour, baking powder, baking soda, salt and 2 tablespoon cinnamon to create a flour mixture. Slowly add the dry ingredients to the wet ingredients while mixing. Add in the diced apples and mix.
On a lightly floured surface, shape the dough into a disk. Using a sharp knife, cut into 8 even triangles. Place the scones on a prepared baking sheet covered with parchment paper. Bake for 20-22 minutes.
While the scones are baking, combine water, confectioners sugar and 1 teaspoon cinnamon. Once your scones are done, allow them to cool to room temperature before adding the cinnamon glaze. Let the glaze harden on the top of the scones before enjoying.
Hint: while most scone recipes use a pastry cutter and cold butter, I suggest using softened butter and following the steps above. This will give you a cake like texture.
Substitutions
- Flour - switch out with one to one gluten free baking flour for a gluten free version.
- Sugar - switch out with ⅔ cup brown sugar for an extra layer of fall flavor.
- Apples - while I prefer Honey crisp apples, you can also use granny smith apples.
Variations
Here are a few ways you can charge this recipe up.
- Apple Cider - instead of water in your cinnamon glaze, replace it with apple cider for an apple cider cinnamon glaze.
- Maple - add ¼ cup maple syrup to the dough to add a maple element that will pair beautifully with the fall flavors.
- Whipped cream - whip up some heavy cream for a perfect pairing to your scones.
- Blueberry Lemon- use blueberries and a lemon glaze for a spring version of this delicious recipe.
See this Blueberry Scone with a Lemon Glaze on my website!
Equipment
To create this recipe, you will need a baking sheet, mixer of some sort and a sharp knife. For the mixer, I prefer to use a KitchenAid mixer. I find that it mixes my dough the best when making scones.
Storage
Store leftovers in an airtight container for up to 2-3 days on the counter or until they start to go stale. You can also keep them in a dessert stand.
These ingredients do stand up to freezing and you can freeze them for up to 2 months.
Top tip
make sure your scones are completely cooled before adding the cinnamon glaze. If your scones are warm at all, the glaze will slide right off and won't solidify. And believe me, you don't want to lose any of that glaze because it is absolutely packed with extra flavor.
If you love these scones, you might also love
Apple Cinnamon Scone Recipe
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
For the Scones
- 8 tablespoon butter softened
- 3 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- 2 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup apples diced
For the Cinnamon Glaze
- 1 cup powdered sugar
- 1 ½ tablespoon water
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees and cover a cookie sheet with parchment paper.
- Dice the apples. In a large bowl mix softened butter and sugar until creamy. Add your eggs one at a time while continuing to mix in between each one. Add the vanilla and mix.
- Combine all purpose flour, baking powder, baking soda, salt and 2 tablespoon cinnamon to create a flour mixture. Slowly add the dry ingredients to the wet ingredients while mixing. Add in the diced apples and mix.
- On a lightly floured surface, shape the dough into a disk. Using a sharp knife, cut into 8 even triangles. Place the scones on a prepared baking sheet covered with parchment paper. Bake for 20-22 minutes.
- While the scones are baking, combine water, confectioners sugar and 1 teaspoon cinnamon. Once your scones are done, allow them to cool to room temperature before adding the cinnamon glaze. Let the glaze harden on the top of the scones before enjoying.
Notes
Nutrition
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FAQ
I like mine to be a small cube about the size of an almond. You want it to be a little smaller so that it softens when it cooks into the scone.
Oh absolutely! Caramel apple cinnamon scones, that sounds absolutely delicious!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Christine Soos says
New favorite Fall recipe! Easy to follow recipe. Tastes delicious! The glaze makes them even better!
thebutteredgnocchi says
So happy you enjoyed them! We will be making them all fall long!