Apple Cinnamon Scones
Apple Cinnamon Scones need to become a fall staple in your home! These delicious scones are studded with cinnamon chips and chopped apples then topped with a crunchy cinnamon sugar topping. These apple scones smell and taste like a perfect brisk fall morning!
And if you’re a pumpkin lover (like myself) I have an easy pumpkin scones recipe you’ll love!
Pumpkin and apples are the quintessential fall ingredients. And with October right around the corner I’m beyond ready for baking season!
I crave all things apple (and pumpkin!) starting
October (lets be honest…) July. And I have quite the collection of apple recipes:
- Caramel Apple Dip
- Apple Pie Caramel Apples
- Cranberry Apple Cider
- Easy Apple Crisp Recipe
- Breakfast Cookies – using apple butter!
- Flour – using all purpose flour here. You could use half all purpose and half wheat flour if you’d like. But if you do this just know that your scones will come out a bit more dense.
- Granulated sugar – we only use 1/3 cup of sugar in this recipe, which isn’t a lot. I think the scones were absolutely perfect! Not too sweet. Plus, the spices and cinnamon chips add a lot of flavor so you really don’t want to mask that with too much sugar.
- Salt – for flavor
- Baking powder – a common rising agent used in scones. This helps the scones puff up and rise while baking.
- Apple pie spice – this will give the apple cinnamon scones lots of apple flavor.
- Fresh apples – peel and chop the apples into 1/2″ pieces.
- Unsalted butter – make sure the butter is COLD! You can read my buttermilk biscuits post to learn more about why we use cold butter when making scones and biscuits.
- Cinnamon Chips – these scones wouldn’t be *quite* the same if you omit the cinnamon chips. The cinnamon chips elevate the flavor in these scones. Trust me!
- Apple sauce – you can use sweetened or unsweetened applesauce in this recipe.
- Apple cider – homemade or store-bought apple cider will work just fine. If you don’t have apple cider, apple juice would be a great substitute.
How to make Apple Cinnamon Scones
Combine the dry ingredients in a large bowl. Add the cold cubed butter to the dry ingredients.
Using a pastry blender cut the butter into the dry ingredients until crumbly.
Stir in the chopped apples and cinnamon chips.
In a medium sized bowl whisk the eggs, vanilla, apple sauce, and apple cider.
Add the liquid ingredients to the dry ingredients. Using a spatula or wooden spoon, stir until a dough forms. You may want to ditch the spoon and use your hands to bring the dough together.
Divide the dough in half.
Flour a work surface. Place the two balls of dough on the floured surface and shape each ball into a 5-6″ inch circle about 3/4″ inch thick.
Brush each circle with milk and then sprinkle with the cinnamon sugar topping.
Cut each circle into 6 wedges, for a total of 12 triangles.
Place the scones on a parchment lined baking sheet being sure to space the sones about 1/2″ to 1″ inch part from each other.
Place the pan, uncovered, in the freezer for 30 minutes.
While the scones are chilling preheat the oven to 425°F. Bake for 18-22 minutes or until golden brown on top; my scones baked for the full 22 minutes. Remove the apple cinnamon scones from the oven and allow them to cool for a few minutes.
Adaptations and Tips for Success
If you can’t find cinnamon chips, you can add 3/4 tsp of ground cinnamon to the dry ingredients, and then use white chocolate chips.
I used sparkling sugar crystals for the cinnamon sugar topping. The larger sugar crystals give the scones a delicious crunchy texture when you first bite into it. If you don’t have sparkling sugar crystals, you can use sugar in the raw.
If you don’t have apple cider or apple juice to use in the dough, you can substitute it for 2 1/2 tablespoons of milk.
Apple Cinnamon Scones
- 2 3/4 cups all purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon apple pie spice
- 8 tablespoons unsalted butter - cold, and cubed
- 3/4 cup fresh apples - skin removed, chopped into 1/2" pieces
- 3/4 cup cinnamon chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup applesauce - sweetneed or unsweetened
- 2 1/2 tablespoons apple cider
- 1 tablespoon milk - for brushing on the scones
Cinnamon Sugar Topping
- 3 tablespoons white sparkling sugar - or sugar in the raw
- 1/2 teaspoon ground cinnamon
- In a large bowl, whisk the flour, sugar, salt, baking powder, and apple pie spice.
- Add the cubed butter to the bowl. Using a pastry blender cut the butter into the dry ingredients until crumbly.
- Stir in the chopped apple and cinnamon chips.
- In a medium sized bowl whisk the eggs, vanilla, apple sauce, and cider.
- Add the liquid ingredients to the dry ingredients. Stir until everything comes together. Divide the dough in half.
- Place the two balls of dough on a floured work surface. Shape each ball into a 5-6" circle about 3/4" thick.
- Brush each circle with milk and then sprinkle with the cinnamon sugar topping.
- Cut each circle into 6 wedges, for a total of 12 triangles. Place the scones on a parchment or silicone lined baking sheet. Space the scones about ½” to 1” apart from each other.
- Place the baking sheet, uncovered, in the freezer for 30 minutes.
- While the scones are chilling, preheat the oven to 425. After the 30 minutes of freezer time, remove the scones from the freezer and bake for 18-22 minutes or until golden brown on top. (Mine baked the full 22 minutes).
- Remove from the oven and cool for a few minutes. Serve warm.