The smell of cinnamon and fresh apples baking in the oven is one of those simple pleasures that makes any morning feel special.
These apple scones bring together tender, juicy apple pieces with warm spices in a buttery, flaky pastry that’s perfect for breakfast or an afternoon treat.
What makes these scones different from your typical bakery version is the generous amount of fresh apple chunks that create pockets of sweetness in every bite.
The combination of tart Granny Smith apples with a hint of cinnamon creates the perfect balance of flavors.
Why You’ll Love This Recipe
These apple scones are tender and moist from the fresh apples, but still have that signature scone texture that’s perfect for splitting open and adding a pat of butter.
The recipe comes together quickly with ingredients you likely already have in your kitchen.
Fresh apples are the star here, but you can easily customize with your favorite variety.
Honeycrisp adds extra sweetness, while Granny Smith brings a nice tart contrast to the rich dough.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 6 tablespoons cold unsalted butter, cubed
- 1 large apple, peeled and diced (about 1 cup)
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Add the cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces.
Stir in the diced apple pieces, making sure they’re coated with the flour mixture.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients over the flour mixture and gently stir with a fork until the dough just comes together. Don’t overmix – the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 8 inches across and 3/4 inch thick.
Cut the circle into 8 wedges using a sharp knife or bench scraper. Place the scones on your prepared baking sheet, leaving about 2 inches between each one.
Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
While the scones cool, whisk together the powdered sugar, milk, and vanilla to make the glaze. Start with 2 tablespoons of milk and add more if needed to reach your desired consistency.
Drizzle the glaze over the warm scones and serve immediately, or let them cool completely before glazing for a neater presentation.
Storage Tips
These scones are best enjoyed the day they’re made, but they’ll keep covered at room temperature for up to 2 days.
For longer storage, wrap individual scones tightly and freeze for up to 3 months. Thaw at room temperature and warm briefly in a 300°F oven to refresh.
Print
Apple Scones
These tender, buttery apple scones are loaded with fresh apple chunks and warm cinnamon spice. The perfect balance of flaky pastry and juicy fruit makes them an ideal treat for breakfast or afternoon tea.
- Total Time: 35 minutes
- Yield: 8 scones 1x
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 6 tablespoons cold unsalted butter, cubed
- 1 large apple, peeled and diced (about 1 cup)
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Add the cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces.
- Stir in the diced apple pieces, making sure they’re coated with the flour mixture.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients over the flour mixture and gently stir with a fork until the dough just comes together. Don’t overmix – the dough should be slightly sticky.
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 8 inches across and 3/4 inch thick.
- Cut the circle into 8 wedges using a sharp knife or bench scraper. Place the scones on your prepared baking sheet, leaving about 2 inches between each one.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- While the scones cool, whisk together the powdered sugar, milk, and vanilla to make the glaze. Start with 2 tablespoons of milk and add more if needed to reach your desired consistency.
- Drizzle the glaze over the warm scones and serve immediately, or let them cool completely before glazing for a neater presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
