Why You’ll Love Fresh Apple Cinnamon Scones Recipe
These apple cinnamon scones combine the comforting flavors of fresh apples and warm cinnamon with the rich, flaky texture of a classic homemade scone. Fresh apple pieces provide little bursts of fruit throughout each bite, while cinnamon chips make the flavor even more indulgent.
Using applesauce in the dough adds both moisture and apple flavor without making the scones overly heavy. Cold butter creates pockets throughout the dough that help produce a tender, slightly flaky texture once baked.
Another important part of this recipe is chilling the shaped scones before baking. A short rest in the freezer keeps the butter cold and allows the dough to relax, helping the scones bake up taller and more tender.
The cinnamon-sugar topping provides a simple finishing touch. It becomes lightly crisp in the oven and adds a pleasant sweetness that means these scones don’t need a glaze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the apple cinnamon scones:
- 2 3/4 cups (330g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 3/4 teaspoon table salt
- 1 tablespoon baking powder
- 1 teaspoon apple pie spice or ground cinnamon
- 8 tablespoons (113g) unsalted butter, cold
- 3/4 cup (78g) fresh apple, cut into 1/2-inch pieces
- 3/4 cup (113g) cinnamon chips or 1/2 cup (71g) cinnamon sweet bits
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (128g) applesauce, preferably unsweetened
For the cinnamon-sugar topping:
- 3 tablespoons coarse sparkling sugar
- 1/2 teaspoon ground cinnamon
- Water or milk, for brushing
Directions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and apple pie spice or cinnamon.
- Cut or work the cold butter into the flour mixture until it becomes unevenly crumbly. Don’t worry about incorporating every piece of butter completely. Leaving some larger pieces helps create a tender, flaky texture.
- Add the chopped fresh apple and cinnamon chips. Stir gently until they are evenly distributed throughout the flour mixture.
- In a separate bowl, whisk together the eggs, vanilla extract, and applesauce until thoroughly combined.
- Pour the wet mixture into the dry ingredients. Gently stir until the flour is moistened and the dough begins holding together. Avoid excessive mixing.
- Line a baking sheet with parchment paper and lightly dust the parchment with flour. If you don’t have parchment paper, use an ungreased baking sheet and lightly flour its surface.
- Transfer the dough to the prepared baking sheet and divide it into two equal portions.
- Gently pat each portion into a circle approximately 5 to 5 1/2 inches across and about 3/4 inch thick.
- Prepare the topping by combining the coarse sparkling sugar and cinnamon in a small bowl.
- Lightly brush the tops of both dough circles with water or milk. Sprinkle the cinnamon-sugar mixture evenly over them.
- Run a sharp knife or bench knife under cold water. Cut each dough circle into 6 equal wedges, creating 12 scones in total.
- Carefully move the wedges slightly apart, leaving approximately 1/2 inch of space between the outer edges.
- Place the baking sheet with the shaped scones in the freezer, uncovered, for 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
- Transfer the chilled scones directly to the preheated oven and bake for 18 to 22 minutes.
- The scones are ready when they’re golden brown and baked completely through. If you gently separate one scone from another, the interior edge should look set rather than wet or doughy.
- Remove the scones from the oven and let them cool briefly on the baking sheet.
- Serve the Fresh Apple Cinnamon Scones while they’re still slightly warm. They’re delicious on their own or served with butter, jam, or apple butter.
Servings and timing
This recipe makes 12 Fresh Apple Cinnamon Scones.
The total preparation and baking time is approximately 58 minutes. This includes a 30-minute freezer rest before baking and approximately 18 to 22 minutes of baking time.
The scones bake at 425°F (220°C), which helps them rise quickly while developing a beautifully golden exterior.
Variations
Apple pecan scones: Add a handful of finely chopped pecans to the dough for extra crunch and a nutty flavor that pairs beautifully with apples and cinnamon.
Apple walnut scones: Replace some or all of the cinnamon chips with chopped walnuts for a less-sweet variation.
Caramel apple scones: Add caramel baking chips to the dough in place of some of the cinnamon chips for a dessert-inspired version.
Raisin apple scones: Add raisins or golden raisins for extra sweetness and a chewy contrast to the fresh apple pieces.
Extra-spiced apple scones: Use apple pie spice and add a small pinch of nutmeg or ginger for a stronger warm-spice flavor.
Glazed apple scones: Skip the coarse sugar topping and drizzle completely cooled scones with a simple powdered sugar glaze.
Pear cinnamon scones: Replace the apple with firm diced pear for a slightly different fruit flavor while keeping the cinnamon and vanilla.
Storage/Reheating
Allow leftover scones to cool completely before storing them. Wrap them securely and keep them at room temperature for up to several days.
For the best texture, avoid storing warm scones in an airtight container. Trapped steam can soften the exterior and make the scones overly moist.
To reheat room-temperature scones, place them on a baking sheet and tent them loosely with aluminum foil. Warm them in a preheated 350°F (175°C) oven for approximately 10 minutes.
Individual scones can also be warmed briefly in the microwave, although the oven method does a better job of restoring their lightly crisp exterior.
For longer storage, freeze completely cooled scones in a freezer-safe container. Thaw them before reheating in a low oven until warmed through.
FAQs
What kind of apple is best for apple cinnamon scones?
A firm apple that holds its shape during baking works particularly well. Varieties with a balance of sweetness and tartness are excellent because they provide noticeable apple flavor without becoming overly soft in the dough.
Do I need to peel the apple?
No. You can leave the apple skin on if you enjoy the additional color and texture. Since the apple is chopped into small pieces, the skin shouldn’t be overly noticeable after baking.
Why does the butter need to be cold?
Cold butter helps create pockets in the dough as the scones bake. As those pieces of butter melt in the oven, they contribute to a more tender and slightly flaky texture.
Why should I freeze the scones before baking?
The freezer rest keeps the butter cold and gives the gluten in the dough time to relax. This can help the scones remain tender while also encouraging a better rise in the oven.
Can I skip the 30-minute freezer time?
You can bake the scones without a long chill, but chilling is recommended for the best texture and rise. It’s particularly helpful if the butter has softened while you were mixing and shaping the dough.
Can I make these scones without cinnamon chips?
Yes. Simply leave them out, replace them with cinnamon sweet bits, or substitute another addition such as chopped nuts or raisins.
Why are my apple scones dense?
Dense scones can result from overmixing the dough, allowing the butter to become too warm, or adding too much flour. Handle the dough gently and stop mixing once the ingredients hold together.
How do I know when the scones are fully baked?
The exterior should be golden brown. When you gently pull one scone away from another, the inside edge should look fully baked rather than wet or doughy.
Can I prepare the scones ahead of time?
Yes. You can shape and cut the scones ahead of time and keep them chilled until you’re ready to bake. For longer make-ahead storage, freeze the shaped scones and bake them when needed, allowing extra baking time if they’re going into the oven frozen.
What can I serve with Fresh Apple Cinnamon Scones?
These scones are excellent served warm with butter, apple butter, fruit preserves, honey, or a simple drizzle of glaze. Pair them with coffee, tea, or hot apple cider for an especially cozy breakfast or afternoon snack.
Conclusion
Fresh Apple Cinnamon Scones bring together tender buttery dough, juicy apple pieces, warm cinnamon, and sweet cinnamon chips in an easy homemade pastry. The crunchy cinnamon-sugar topping adds just enough sweetness while allowing the fresh apple flavor to remain the star.
Whether you serve them for a weekend breakfast, holiday brunch, or afternoon snack, these scones are particularly delicious while still slightly warm from the oven. Add a little butter, jam, or apple butter and a hot cup of coffee or tea for a cozy treat that’s perfect for apple season.
Fresh Apple Cinnamon Scones
Tender, flaky apple cinnamon scones filled with fresh apple and cinnamon chips, then finished with a crunchy cinnamon-sugar topping. Serve them warm for a cozy breakfast or afternoon treat.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Total Time: 58 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
- 1/3 cup (67g) granulated sugar
- 3/4 teaspoon table salt
- 1 tablespoon baking powder
- 1 teaspoon King Arthur Apple Pie Spice or ground cinnamon
- 8 tablespoons (113g) unsalted butter, cold
- 3/4 cup (78g) fresh apple, in 1/2-inch pieces (about half a medium apple); leave the skin on, if you like
- 3/4 cup (113g) cinnamon chips or 1/2 cup (71g) King Arthur Cinnamon Sweet Bits
- 2 large eggs
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1/2 cup (128g) applesauce, unsweetened preferred
- 3 tablespoons coarse sparkling sugar
- 1/2 teaspoon ground cinnamon
- Water or milk, for brushing
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, salt, baking powder, and apple pie spice or cinnamon.
- Work in the cold butter just until the mixture is unevenly crumbly. Some larger chunks of butter can remain.
- Stir in the chopped apple and cinnamon chips or cinnamon sweet bits.
- In a separate bowl, whisk together the eggs, vanilla, and applesauce.
- Add the wet ingredients to the dry ingredients and stir until everything is moistened and the dough holds together.
- Line a baking sheet with parchment paper and sprinkle the parchment lightly with flour.
- Scrape the dough onto the prepared baking sheet and divide it in half. Gently pat and round each half into a 5- to 5 1/2-inch circle about 3/4-inch thick.
- For the topping, stir together the coarse sparkling sugar and 1/2 teaspoon cinnamon. Brush each dough circle with a little water or milk and sprinkle with the cinnamon-sugar topping.
- Run a knife or bench knife under cold water, then slice each circle into 6 wedges.
- Carefully pull the wedges slightly away from the center, leaving about 1/2 inch of space between them at their outer edges.
- Place the pan of scones in the freezer, uncovered, for 30 minutes. While the scones chill, preheat the oven to 425°F.
- Bake for 18 to 22 minutes, or until the scones are golden brown and baked through with no wet or unbaked dough along the edges.
- Remove from the oven and cool briefly on the pan before serving warm.
Notes
- Chilling the shaped scones for 30 minutes helps relax the gluten for a more tender texture and chills the butter for a flakier, higher-rising scone.
- Serve warm with butter, jam, or apple butter.
- Once completely cool, wrap the scones and store at room temperature for up to several days.
- To reheat, place the scones on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 17 g
- Sodium: 260 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
