Ultimate Apple Cinnamon Scones: A Fall Favorite with Tender Crumb & Irresistible Flavor
Step into the cozy embrace of autumn with these bakery-style apple cinnamon scones. Each scone is a little pocket of seasonal bliss, bursting with the sweet, juicy flavor of fresh apples and the comforting warmth of cinnamon. Renowned for their incredibly tender crumb and just the right touch of sweetness, these scones are destined to become your favorite fall baking tradition. Imagine a crisp morning, a hot cup of coffee or tea, and a freshly baked scone that melts in your mouth – pure perfection!
As a pastry chef with years of experience, I’ve had the pleasure of perfecting scones in countless flavors. From the vibrant sweetness of raspberry scones and classic blueberry scones to the intriguing savory notes of bacon cheddar scones, I thought I’d explored every possibility. Yet, these particular apple cinnamon scones have captured my heart, easily becoming my new absolute favorite. They embody everything wonderful about autumn baking.
Drawing inspiration from my popular homemade cinnamon apple cake, this scone recipe achieves a magnificent balance of juicy, tender apples and comforting, aromatic cinnamon. It’s the quintessential flavor profile for fall, perfect for welcoming cooler weather and festive gatherings. These delightful treats are incredibly versatile—serve them for a special breakfast, an elegant brunch, or as a cozy dessert after dinner. Best of all, they’re surprisingly quick and easy to whip up, and the delightful aroma of apples and cinnamon will instantly transform your kitchen into a warm, inviting bakery.
Table of Contents
Tips for Perfect Apple Cinnamon Scones
Achieving that coveted bakery-style scone with a tender, flaky texture isn’t difficult when you follow a few key principles. These professional tips will ensure your apple cinnamon scones turn out perfectly every single time:
The Golden Rule: Use a Kitchen Scale
This is by far my number one baking tip for consistent results. Baking is a science, and precision truly makes all the difference. While measuring cups can vary widely and lead to inaccurate amounts, especially with flour, a kitchen scale provides exact measurements. If you’ve ever found your scones dry, dense, or tough, the culprit is almost always too much flour. Investing in a simple kitchen scale will revolutionize your baking, guaranteeing the perfect dough consistency for light and tender scones.
Embrace the Cold: Chill Butter and Cream
The secret to those beautiful, flaky layers in scones lies in using super cold ingredients, particularly the butter and heavy cream. When cold butter hits the hot oven, the water within it quickly evaporates, creating steam that puffs up the dough and forms delightful pockets of air, resulting in a flaky texture. Cold cream also helps keep the butter from melting prematurely and prevents the gluten from over-developing, which would lead to tough scones. I always recommend measuring out your cream and butter and placing them in the freezer and fridge, respectively, until the very last moment before you need them.
Select the Best Apples
The quality of your apples directly impacts the success of your scones. Just like when making caramel apple bars, it’s crucial to use fresh, firm apples. Avoid any apples that are overly soft or bruised, as these can turn mushy during baking, releasing too much moisture and making your scone dough soggy. A crisp apple not only holds its texture better but also provides a pleasant bite within the tender scone.
Mix the Dough Gently
Overworking scone dough is a common mistake that leads to disappointment. When dough is mixed too much, the gluten develops excessively, resulting in dense, tough scones rather than the desired light and airy texture. Use a gentle hand and mix only until the ingredients are just combined. The dough should still appear slightly “shaggy” and lumpy; this is a good sign that you haven’t overmixed it and are on your way to perfectly tender scones.
Essential Ingredients and Smart Substitutions
The beauty of these apple cinnamon scones lies in the quality and interaction of a few simple ingredients. Here’s a closer look at what you’ll need and why each component is important:
Warm & Aromatic Cinnamon
Cinnamon is the star spice here, bringing its quintessential warm, sweet, and woody aroma that perfectly complements the natural sweetness of apples. It’s what gives these scones their comforting, autumnal character. If you want to elevate the spice profile even further, consider using apple pie spice, which typically includes a blend of cinnamon, nutmeg, and allspice, adding even more depth to your scones.
Choosing Your Apples
The type of apple you choose can significantly influence the scone’s final flavor. For a sweeter scone, ideal varieties include red apples like Gala, Honeycrisp, or Envy. These apples maintain their shape well during baking and offer a delightful sweetness, similar to what you’d use in cinnamon apple rolls. If you prefer a touch of tartness to balance the sweetness, Granny Smith apples are an excellent choice, or you can use a mix of sweet and tart for a more complex flavor. You’ll generally need about 1 to 2 medium-sized apples, depending on their size, to yield the required amount when grated.
The Indispensable Heavy Cream
Heavy cream is a non-negotiable ingredient for these scones. Its high fat content is crucial for achieving that rich, tender texture and contributes significantly to the flakiness. The fat also adds moisture without making the dough sticky or heavy. As with my pumpkin pie scones, I strongly advise against substituting heavy cream with lower-fat dairy products like milk or half-and-half, as they simply won’t yield the same luxurious results.
Sparkling Sugar for Texture and Shine
Sprinkling sparkling sugar (or turbinado sugar) on top of your scones before baking adds a beautiful crunchy texture and a lovely, glistening sparkle. This simple touch elevates the “bakery-style” appeal. If you don’t have sparkling sugar, regular granulated sugar works just fine. Alternatively, you can skip the sugar topping entirely and, once the scones have cooled, drizzle them with a simple vanilla glaze or a flavorful apple cider glaze for an extra touch of sweetness and moisture.
Step-by-Step Recipe Instructions
Creating these delightful apple cinnamon scones is a straightforward process. Follow these detailed steps for perfect results every time.
1
Combine the Butter and Dry Ingredients: Begin by grating your frozen unsalted butter directly into the bowl with your pre-mixed dry ingredients (flour, sugar, baking powder, cinnamon, and salt). A large box grater works wonderfully for this, quickly producing perfectly pea-sized pieces of butter. These small, cold butter pieces are key to developing the flaky layers in your scones.
2
Create a Well for Wet Ingredients: After the butter is incorporated into the dry ingredients, form a shallow well in the center of the bowl. Pour your cold heavy cream and grated apples into this well. This technique is beneficial because it helps ensure the wet ingredients are evenly distributed and thoroughly absorbed throughout the dry mixture, preventing overmixing and promoting a consistent, tender texture.
3
Gently Combine the Dough: Using a rubber spatula, stir the mixture until it’s mostly combined. Then, switch to your hands. Scoop up the dough, letting it fall through your fingers. This minimal handling technique helps to minimize gluten formation, keeping your scones wonderfully tender. Continue until all the dry flour streaks disappear and the dough just barely comes together in a shaggy, lumpy mass. Don’t worry if it looks a bit messy! Once combined, chill the dough in the fridge for about 15 minutes to allow the flour to fully hydrate and the butter to firm up again. This resting period is essential for an incredibly light and tender final texture.
4
Form into a Round: Once the dough has rested, gently turn it out onto a lightly floured surface. Using your hands, gently press the clumps of dough together and shape them into an 8-inch round. It’s crucial not to work or knead the dough excessively at this stage; focus only on pressing the loose clumps together until they form a cohesive disk. Overworking will activate gluten and lead to tough scones.
5
Cut Out the Scones: Using a sharp knife or a bench scraper, cut the 8-inch round of dough into 8 equal segments, like slicing a pizza. To prevent sticking and ensure clean cuts, dip your bench scraper or knife into flour after each cut. Arrange these triangular scone pieces onto a parchment-lined baking tray.
6
Prepare for Baking: Before baking, sprinkle the tops of your scones generously with the sparkling cinnamon sugar mixture. This adds a beautiful sheen and a delightful crunch. Then, transfer the baking sheet with the scones to the fridge to chill while your oven preheats to 400°F (205°C). Chilling them one last time helps the butter stay cold and prevents the scones from spreading too much. They are done baking when the edges are visibly golden brown, but the centers still feel slightly soft to the touch, indicating a moist and tender interior.
Storage, Freezing, and Reheating Guide
Enjoy your homemade apple cinnamon scones fresh, or save them for later with these helpful tips:
Storage
Once baked, allow your scones to cool completely on a wire rack before storing. To maintain their freshness and tender crumb, place them in an airtight container at room temperature for 2-3 days. Adding a paper towel or even a slice of bread to the container can help absorb any excess moisture, preventing them from becoming soggy. While you can refrigerate them, they tend to lose some of their delightful moisture and become a bit drier, so room temperature storage is preferred for short periods.
Freezing
For longer-term storage, freezing is an excellent option. You have two choices:
- Baked Scones: Once completely cooled, wrap each baked scone individually in plastic wrap or aluminum foil. Then, place the wrapped scones in a freezer-safe bag or an airtight container. They will keep well for up to one month. To thaw, simply place them at room temperature for a few hours.
- Raw Scones: This is my favorite method for fresh-baked scones anytime! After shaping and cutting your scones (before sprinkling with sugar), place them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They can be stored for up to 3 months. When you’re ready to bake, there’s no need to thaw—simply bake them directly from the freezer, adding an extra 2-5 minutes to the baking time. Don’t forget to sprinkle with sugar before baking!
Reheating
To enjoy warm scones again, reheat them using one of these methods:
- Oven: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and heat for 5-10 minutes, or until warmed through and fragrant. This method helps to restore a slightly crispy exterior.
- Microwave: For a quicker reheat, pop an individual scone into the microwave for 15-30 seconds. Be careful not to overheat, as this can make them tough.
Frequently Asked Questions
Here are answers to some common questions about making delicious apple cinnamon scones:
The most common reasons for dry or dense scones are using too much flour or overbaking. Flour is notoriously difficult to measure accurately with volume cups, often leading to excess. I highly recommend using a kitchen scale for precise flour measurements. Also, keep a close eye on your baking time; scones are delicate and can quickly dry out if left in the oven for too long. They should be just golden on the edges and still feel slightly soft in the middle.
For the best apple cinnamon scones, you want firm, fresh apples that hold their shape and flavor during baking. Excellent choices include sweet varieties like Honeycrisp, Gala, Fuji, or Envy. If you prefer a touch of tartness to balance the sweetness, Granny Smith is a fantastic option, either on its own or mixed with a sweeter apple.
If your dough feels excessively sticky, it’s likely due to the moisture content of your apples. Some apples are juicier than others. Don’t worry, this is an easy fix! Simply add extra flour to the dough, one tablespoon at a time, gently folding it in until the dough reaches a manageable, less sticky consistency. Be careful not to add too much or overmix, as this can lead to dry scones.
While grating frozen butter is highly recommended for creating perfectly flaky scones, you can also cut very cold butter into small cubes (about 1/2 inch) and cut it into the flour mixture using a pastry blender or two knives until it resembles coarse crumbs with some pea-sized pieces. The key is to keep the butter as cold as possible and work quickly.
These scones are delicious on their own, especially when warm. For an extra treat, serve them with a dollop of clotted cream, a smear of apple butter, a drizzle of simple vanilla or cream cheese glaze, or a side of fresh fruit. They make a fantastic addition to any breakfast or brunch spread!
More Delicious Apple Recipes
If you’re loving the seasonal flavors of apple and cinnamon, explore more delightful apple-themed recipes from my kitchen:
- Cozy Apple Cider Donut Cake
- Soft & Chewy Apple Snickerdoodle Cookies
- Irresistible Caramel Apple Pie Cookies
These recipes are perfect for expanding your fall baking repertoire and impressing friends and family!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Apple Cinnamon Scones
Cambrea Gordon
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30 minutes
15 minutes
45 minutes
Breakfast, Brunch, Dessert
American
8 scones
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Ingredients
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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
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Line a sheet pan with parchment paper. Set aside. This will be used for chilling the shaped scones and then for baking.
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In one small bowl, grate the frozen butter using a box grater. Return the grated butter to the freezer immediately to keep it very cold. In a separate bowl, measure out the heavy cream and keep it refrigerated until you are ready to use it.4 tablespoons (56 g) unsalted butter,
1/2 cup + 1 tablespoon (130 g) cold heavy cream -
In a large mixing bowl, combine the all-purpose flour, light brown sugar (packed), baking powder, ground cinnamon, and fine sea salt. Whisk these dry ingredients together thoroughly to ensure they are well distributed. Then, add the frozen grated butter to the dry mixture and gently toss to coat the butter pieces with flour.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 dry ingredients. Pour the cold heavy cream and the grated apples into this well. Using a rubber spatula, gently stir the ingredients until they are mostly combined. Switch to using your hands to scoop up portions of the dough and let them fall through your fingers, breaking up any large clumps. Continue this gentle motion until there are no more dry flour streaks visible. The dough should be shaggy and lumpy – do not overmix! Once incorporated, chill the bowl of dough in the fridge for 15 minutes. This resting period allows the flour to fully hydrate and prevents tough scones.1 cup (165 g) grated red apple
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Once the dough has rested, gently dump it onto a lightly floured surface. Carefully press the clumps of dough together to form an 8-inch round. Avoid kneading or overworking the dough; the goal is just to bring the clumps together into a cohesive disk. Using a sharp knife or bench scraper, cut the round into 8 equal segments. Dip your knife or scraper in flour after each cut to prevent sticking. Place each scone onto the parchment-lined baking tray. In a small bowl, mix the sparkling sugar with 1/2 teaspoon of cinnamon, then sprinkle this mixture generously over the tops of the scones. Chill the tray with the shaped scones in the fridge while your oven preheats to 400°F (205°C). This final chill is important for maintaining their shape and flakiness.2 tablespoons sparkling sugar or granulated sugar,
1/2 teaspoon cinnamon -
Bake the scones in the preheated oven for 12-20 minutes. The exact baking time can vary depending on your oven and the thickness of your scones. Look for visual cues: the edges and corners of the scones should be just starting to turn a light golden brown, but the centers should still feel soft to the touch. This indicates they are baked through but still moist and tender.
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Once baked, remove the pan from the oven and let the scones cool on a wire rack for at least 10-15 minutes before serving. Enjoy these warm, tender, and incredibly flavorful apple cinnamon scones!
Video
Notes
Notes on apples: Use fresh, firm apples (avoid old, mushy ones). I recommend a sweet variety like Gala or Honeycrisp for optimal flavor and texture in your scones!
Storage/Freezing: Store baked scones in an airtight container for 2-3 days with a paper towel or piece of bread to absorb excess moisture. You can freeze raw scones for up to 3 months and bake them straight from the freezer—just add 2-5 minutes to the baking time! Baked scones can be frozen for up to 1 month.
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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