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Apple Cinnamon Scones with Apple Cider Glaze

A tender scone packed with fresh apples and loaded with cinnamon flavor then drizzled with an apple cider glaze. Perfect for Fall!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Servings: 12 scones


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.


*  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.
Adapted from King Arthur Flour