Packed with juicy apples and infused with warm cinnamon, these bakery-style apple cinnamon scones are a fall favorite. They have a super tender crumb and just the right amount of sweetness!
Throughout my career as a pastry chef, I’ve perfected making scones in every flavor imaginable, from sweet raspberry scones to savory bacon cheddar scones. But these apple cinnamon scones just might be my new favorite!
Inspired by my cinnamon apple cake, they feature the perfect balance of juicy apples and warm cinnamon—everything you want for fall baking! Ideal for breakfast, brunch, or dessert, they’re quick and easy to make and will have your entire kitchen smelling like a bakery.
Table of Contents
Tips for The Best Apple Scones
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your scones are turning out dry and dense, it’s almost always due to using too much flour.
Chill the butter and cream. Scone dough relies on super cold ingredients for tender, flaky layers. I recommend measuring the cream and butter and keeping them in the freezer and fridge until just before using.
Use fresh apples. Avoid overly soft apples, which can be mushy and make the dough soggy.
Mix the dough gently. Overworking the dough can develop gluten and result in dense, tough scones. The dough should be slightly shaggy and lumpy!
Ingredient Notes and Substitutions
Cinnamon: This spice enhances the apple’s natural sweetness and provides a warm, cozy flavor. You can even bump up the flavor with apple pie spice instead!
Apples: For a sweet scone, use red apples like Gala, Honeycrisp, or Envy, which are similar to what you’d use in cinnamon apple rolls. For tartness, go with Granny Smith or a mix. You’ll need about 1-2 apples, depending on their size!
Heavy cream: Due to its higher fat content, cream gives the scones a rich and tender texture, adds moisture, and helps create a flakier texture. I don’t recommend substituting it!
Sparkling sugar:Using sparkling cinnamon sugar adds a crunchy texture and a sweet sparkle. You can also skip the sugar and drizzle the tops with a vanilla or apple cider glaze!
Recipe Instructions
1
Combine the butter and dry ingredients. Freeze your butter beforehand and grate it into the dry ingredients with a large box grater. It will form perfect pea-sized balls!
2
Make a well for the heavy cream and apples. The well helps ensure the wet ingredients are evenly distributed and absorbed, promoting a consistent texture and preventing over mixing.
3
Pull the dough apart. Scoop the dough and let it fall through your fingers to minimize gluten formation. After all the dry flour is incorporated, chill the dough and allow the flour to hydrate.
This technique always results in the most incredibly light and tender texture!
4
Form into a circle.Dump the scone dough onto a lightly floured surface and form the clumps into an 8″ round.
Do not work or knead the dough too much; focus on just pressing the clumps together!
5
Cut out the scones.Cut the dough into 8 segments— dipping a bench scraper or knife into flour after every cut to keep it from sticking.
6
Bake! Sprinkle the tops with sparkling cinnamon sugar, then transfer to a parchment-lined baking sheet. Chill until ready to bake.
You’ll know they’re done baking when the edges are golden brown but still feel soft.
Storage, Freezing, and Reheating
Storage: Allow the scones to cool completely, then store them in an airtight container at room temperature for 2-3 days with a paper towel to absorb excess moisture. You can refrigerate them, but they will lose some moisture!
Freezing: For long-term storage (up to one month), wrap the baked scones individually in plastic or foil, then place them in a freezer-safe bag or airtight container. Thaw at room temperature. Store the raw scones for up to 3 months and bake directly from the freezer!
Reheating: When ready to eat, reheat your scones in an oven preheated to 350°F (175°C) for 5-10 minutes until warmed. You can also pop them into a microwave!
FAQs
Why are my scones dry?
If the scones are dry, you may have added too much flour or over baked them. Use a kitchen scale for accuracy, and keep an eye on the baking time to avoid over baking.
What type of apples are best for scones?
Use firm, fresh apples like Honeycrisp, Gala, or Granny Smith.
Why is my dough super sticky?
Your apples may be juicier and have more moisture! Add extra flour to the dough, one tablespoon at a time, until it feels less sticky.
More Apple Recipes
- Apple cider donut loaf cake
- Apple snickerdoodle cookies
- Caramel apple pie cookies
If you tried thisor any other recipe on my website, please let me know how it went in thecomments; I love hearing from you! Also, please leave astar ratingwhile you’re there! You can alsotag me onInstagramorFacebookso I can check it out!
Apple Cinnamon Scones
5 from 8 votes
– by Cambrea Gordon
Packed with juicy apples and infused with warm cinnamon, these bakery-style apple cinnamon scones are a fall favorite. They have a super tender crumb and just the right amount of sweetness!
Print Recipe Save RecipePin Recipe
Prep Time: 30 minutes mins
Cook Time: 15 minutes mins
Total Time: 45 minutes mins
Course: Breakfast, brunch, Dessert
Cuisine: American
Servings: 8 scones
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 4 tablespoons unsalted butter, frozen
- 1/2 cup + 1 tablespoon cold heavy cream
- 2 cups all-purpose flour, *See notes below for measuring*
- 1/4 cup light brown sugar, packed
- 2 3/4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3/4 teaspoon fine sea salt
- 1 cup grated red apple
- 2 tablespoons sparkling sugar or granulated sugar, for the tops
- 1/2 teaspoon cinnamon, for mixing with the sugar
Instructions
Line a sheet pan with parchment paper. Set aside.
In one bowl, grate the frozen butter and keep it in the freezer until ready to use. In a second bowl, measure out the cream and keep it refrigerated until ready to use.
4 tablespoons (56 g) unsalted butter, 1/2 cup + 1 tablespoon (130 g) cold heavy cream
Combine the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
2 cups (260 g) all-purpose flour, 1/4 cup (50 g) light brown sugar, 2 3/4 teaspoons baking powder, 2 teaspoons ground cinnamon, 3/4 teaspoon fine sea salt
Make a well in the center of the bowl and pour in the cold cream and grated apples. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When there are no more dry flour streaks, chill the bowl in the fridge for 15 minutes.
1 cup (165 g) grated red apple
Once rested, dump the dough onto a lightly floured surface and gently press the clumps into an 8” round. Cut into 8 scones and place each onto a parchment-lined baking tray. Sprinkle the tops with the sparkling cinnamon sugar, then chill the tray in the fridge while the oven preheats to 400°F/205°C.
2 tablespoons sparkling sugar or granulated sugar, 1/2 teaspoon cinnamon
Bake for 12-20 minutes, until the edges and corners of the scones are just starting to turn golden brown.
Let the pan cool on a wire rack, and then enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on apples: Use fresh, firm apples (avoid old, mushy ones). I recommend a sweet variety like Gala or Honeycrisp!
Storage/Freezing: Store them in an airtight container for 2-3 days with a paper towel or piece of bread to absorb excess moisture. You can freeze the raw scones and bake them straight from the freezer—add 2-5 minutes to the baking time!
Serving: 1serving | Calories: 201kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 367mg | Potassium: 64mg | Fiber: 2g | Sugar: 8g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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