Apple Cinnamon Scones
A tender scone packed with fresh apples and loaded with cinnamon flavor then drizzled with an apple cider glaze. Perfect for Fall!
Servings: 8 scones
Calories: 485kcal
Ingredients
For the scones
- 2 3/4 cups (330 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick, 113 g) unsalted butter cold and cut into small cubes
- 3/4 cup chopped apple in 1/2" pieces (about half a medium apple);
- 1/2 cup (85 g) cinnamon chips
- 2 large eggs lightly whisked
- 1/2 cup (120 ml) heavy cream cold
For the glaze
- 1 cup (113 g) powdered sugar
- 3 Tablespoons Apple Cider (or more to adjust consistency)- or you can use milk
- 1/4 teaspoon cinnamon
Instructions
- Preheat and prepare pan. Preheat your oven to 425°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spices.
- Cut in the butter. Cut in the butter using a pastry blender, two knives in a criss-cross fashion, or simply squish the butter with your fingertips. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. The butter pieces should be about the size of a pea.
- Add apple and cinnamon chips. Stir in the chopped apple and cinnamon chips so they are all coated in the flour mixture.
- Add eggs and heavy cream. Make a well in the center of the dry ingredients and add the heavy cream and eggs in the center. Stir into the flour mixture with a spatula until a crumbly dough forms. If the dough seems a bit dry, add another tablespoon of heavy cream.
- Shape and cut the scones. Empty the bowl onto a lightly floured surface. Knead the dough lightly so it comes together. I do this by patting the dough into a 1/2-inch thick circle and folding it in half. I repeat this about 2-3 more times. You don't want to overwork the dough just to bring it together. Pat the dough into an 8-inch circle. Use a sharp knife and cut the circle into 8 equal wedges (like a pizza!) Place the scones onto the prepared cookie sheet, about 2 inches apart. Optional: Sprinkle with a little additional coarse sugar before baking.
- Bake the scones. Bake for 18 to 22 minutes, or until they're golden brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze. In a separate small bowl combine the sugar, cider, and cinnamon. Stir to combine. Once cool, then drizzle the scones with the glaze. You may need to adjust the consistency of the icing by adding a little more cider. If you don't haver cider, you can always replace it with milk.
Notes
- Make Ahead/ Storage: Store leftover scones in an airtight container at room temperature for up to 2 days. Make the scone dough, shape and place in the fridge overnight, covered, and then bake fresh the next morning.
- Freezing: Scones are best served immediately, but can be frozen for up to 1 month. You can freeze them baked or unbaked. If freezing unbaked scones, just make sure when you do bake them do NOT thaw them. Bake them frozen and just add an additional couple minutes onto the baking time.
- Apples - I love using Granny Smith, Honey Crisp, and Cortland apples, but any variety will work. And I do recommend peeling the apples first.
- Cinnamon chips - If you don't have any cinnamon chips, you can omit this and add more apple instead. Or make your own cinnamon chips.
- Milk: For the glaze I used milk, but if you want swap it out for apple cider for even more apple flavor!
- Scones spreading too much in the oven? Some spreading is normal. This could be because your dough was too warm. If this happens, remove from the oven and press back into a triangle shape and pop back in the oven. Next time, try placing your unbaked scones in the freezer for 15 minutes, or in the fridge for 30 minutes before baking.
- Scone dough too dry? Add 1-2 tablespoons of additional heavy cream to the scone dough.
Nutrition
Calories: 485kcal | Carbohydrates: 66g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 265mg | Potassium: 249mg | Fiber: 2g | Sugar: 29g | Vitamin A: 641IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg