A tender apple cinnamon scone loaded with fresh apples and cinnamon drizzled with a sweet apple cider glaze!
Out of all the seasons Fall is definitely my favorite. The leaves, pumpkins, and of course the apples. I know that usually pumpkin tends to shine this time of year, but let’s give apple its due time in the limelight.
With one bag of apples, the possibilities are endless.
Apple pie, apple crisp, apple cheesecake. What is one to make?! Ok so maybe scones aren’t first on your list. But I’m telling save two apples for this recipe.
How To Make These Apple Scones
First start by combining your dry ingredients – flour, salt, baking powder, spices, and sugar. Then cut in the butter. The mixture should look coarse and crumbly.
Then stir in the chopped apples, and cinnamon chips if you are using those!
Then in a separate bowl, combine the eggs, applesauce, and vanilla extract. Make a well in your dry ingredients bowl and add the liquid ingredients. Stir just until the dough comes together.
Then dump the dough onto a parchment lined cookie sheet. Divide the dough in half and brush with milk and then sprinkle cinnamon and sugar over. Cut each circle into 6 wedges and bake.
Once they are baked and cooled, top with the apple cider glaze!
So couple tips about this apple scone recipe..
* I used 2 teaspoons of cinnamon. You definitely could use 1 teaspoon and substitute with cinnamon chips to up the cinnamon flavor.
* You need to use COLD butter. Cold butter is key for tender scones. I actually had pulled out the butter and it had been sitting on my counter ready for another recipe when I realized it was too warm for the scones. Just quick pop it in the freezer while you measure out your dry ingredients. You should be good to go.
* Scones use what’s call the biscuit method. You “cut” the butter into the dry ingredients. No put the scissors down, “cut” means to use a pastry cutter, like this one here and break the butter into tiny pieces so they are small and coated with flour. Don’t have a pastry cutter, two knives work fine in a pinch. Just keep cutting the butter in until pea-sized pieces of butter remain.
* The best tip of all: FREEZE your scones for 30 minutes before you put them in the oven. This results in a more tender scone that will actually rise more than if you didn’t. I’m freezing my scones every time now before baking.
How To Make The Apple Cider Glaze
The key to these scones, that I haven’t yet talked about is the GLAZE. Oh my goodness. The glaze. *Sigh*.
I used fresh apple cider for a traditional powdered sugar glaze swapping out the milk for the cider glaze. And, of course, MORE cinnamon.
The glaze should be the reason you are running to the kitchen right now to see if you have a pastry cutter. If you find your glaze is too thick, add a bit more apple cider. If it’s too runny, add a bit more powdered sugar.
Still craving apple? Then check out these recipes!
Caramel Apple Snickerdoodles
To make these scones I put together the list of tools that you would need in order to make them. If you click on any of the links, you will be re-directed to Amazon. If you decide to make a purchase, I will receive a small commission. That commission does not cost extra to you, but will just simply go back into this blog to help to continue to make it awesome 🙂 So thank you in advance!
To Make These Scones You Will Need:
- Cookie Sheet- My favorite cookie sheet is the Chicago Metallic
- Silicone baking mat- I love my baking mats and use them for everything. You can also use parchment paper if you do not own one
- Cooling Rack– Once your scones are baked, you are going to need a cooling rack to place them on. Do no let them sit on the cookie sheet and continue to bake!
- Pastry cutter (You will need one of these to cut the butter into your dough!)
- Mixing Bowls- I have so many of these, but these bowls are my go to)
- A liquid measuring cup, spoons, and dry measuring cups– these are basic baking essentials but deserve mention of course!
- A good spatula (scones are easy but a good spatula is necessary to help you bring all that dough together!)
So happy Fall everyone go whip up some of these scones today! Maybe even a little mulled cider on the side….
If you love this recipe then let me know by leaving me a comment and star rating below!
Apple Cinnamon Scones with Apple Cider Glaze
For the scones
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup 8 tablespoons cold butter
- 3/4 cup chopped fresh apple in 1/2" pieces (about half a medium apple); leave the skin on, if you like
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce unsweetened preferred
- For the Glaze
- 1 cup powdered sugar
- 3 Tablespoons Apple Cider
- 1/4 teaspoon cinnamon
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spices.
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- Stir in the chopped apple (if you decide to use cinnamon chips- 3/4 cup and now would be the time to throw them in!)
- In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.
- 8) To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.
- Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.
- For the glaze, in a seperate small bowl combine the sugar, cider, and cinnamon. Stir to combine. Once cool, then drizzle the scones with the glaze. Use as little or as much as you would like. I tend to like a lot.