Apple Cinnamon Scones

The aroma alone is enough to transport you. That warm, comforting blend of sweet apples and spicy cinnamon wafting from the oven is, for me, the very essence of cozy baking. I remember the first time I perfected this Apple Cinnamon Scone recipe. It was a crisp autumn afternoon, the leaves outside were turning golden, and I wanted something special for afternoon tea. My family, initially skeptical about scones (they’d had some dry, crumbly experiences elsewhere), were instantly won over. My youngest, usually a picky eater, declared them “like apple pie, but faster!” while my husband snagged a second one before the first batch had even fully cooled. They disappeared in record time, leaving behind only happy sighs and a few stray crumbs. Since then, these scones have become a staple in our house, perfect for lazy weekend breakfasts, comforting afternoon snacks, or even a simple dessert. They strike that perfect balance: tender and moist on the inside with a slightly crisp, golden exterior, bursting with juicy apple pieces and warming cinnamon spice in every bite. They are surprisingly easy to whip up, making them ideal even for novice bakers looking to impress. Trust me, one bite of these fragrant, flavourful scones, and you’ll understand why they are so beloved in our home.

Ingredients

Here’s what you’ll need to create these delightful Apple Cinnamon Scones:

• 2 ½ cups (315g) All-Purpose Flour: The structural foundation of our scones. Plus a little extra for dusting your work surface and hands.
• ½ cup (100g) Granulated Sugar: Provides sweetness to balance the tartness of the apples and enhance the overall flavour.
• 1 tablespoon Baking Powder: The key leavening agent that gives the scones their signature rise and light texture. Make sure it’s fresh for best results!
• ½ teaspoon Salt: Enhances all the other flavours, balancing the sweetness and spice.
• 1 teaspoon Ground Cinnamon: The star spice, providing that classic warm, comforting flavour profile.
• ¼ teaspoon Ground Nutmeg: Adds a subtle warmth and complexity that complements the cinnamon and apple beautifully (optional, but recommended).
• ½ cup (113g) Unsalted Butter: Must be very cold and cut into small cubes. This is crucial for creating flaky layers in the scones.
• 1 cup (about 1 large) Apple: Peeled, cored, and finely diced (about ¼-inch pieces). Choose a firm baking apple like Honeycrisp, Gala, Fuji, or Granny Smith for best texture and flavour.
• ½ cup (120ml) Whole Milk or Buttermilk: Adds moisture and richness. Buttermilk adds a lovely slight tang. Ensure it’s cold.
• 1 large Egg: Binds the ingredients together and adds richness and colour.
• 1 teaspoon Vanilla Extract: Enhances the sweetness and adds depth of flavour.
• Optional Glaze:
  • 1 cup (120g) Powdered Sugar: For a simple sweet glaze.
  • 2-3 tablespoons Milk or Cream: To create the desired glaze consistency.
  • ½ teaspoon Vanilla Extract or a pinch of Cinnamon: To flavour the glaze.
• Optional Coarse Sugar (like Turbinado or Demerara): For sprinkling on top before baking for a crunchy, sparkling finish.

Instructions

Follow these steps carefully for perfectly tender and flaky Apple Cinnamon Scones:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg (if using). Whisking ensures the leavening agent and spices are evenly distributed, which is key for a consistent bake.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, quickly cut the butter into the flour mixture. Work swiftly to keep the butter cold. Continue until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are essential – they melt during baking, creating steam pockets that result in flaky scones. Avoid overworking; stop when the mixture looks like coarse meal.
4. Stir in Apples: Gently stir the finely diced apples into the flour-butter mixture until they are evenly distributed.
5. Combine Wet Ingredients: In a separate small bowl, whisk together the cold milk (or buttermilk), large egg, and vanilla extract until just combined.
6. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Using a fork or a rubber spatula, gently stir until the ingredients are just combined into a shaggy dough. Be careful not to overmix! Overmixing develops the gluten in the flour, which will lead to tough, dense scones instead of tender ones. Stop mixing as soon as there are no large dry patches remaining; the dough will likely be sticky and not perfectly smooth.
7. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead the dough just 2-3 times – simply folding it over on itself – to bring it together. Pat the dough into a circle that is about ¾ to 1-inch thick. Don’t flatten it too much, as thickness contributes to a softer interior.
8. Cut the Scones: Using a sharp knife or a bench scraper dipped in flour, cut the circle into 8 equal wedges (like cutting a pizza). Alternatively, you can use a floured round biscuit cutter (about 2.5-3 inches) to cut out individual scones, gently re-patting the scraps together once to cut out more (though these may be slightly tougher).
9. Arrange on Baking Sheet: Carefully transfer the cut scones to the prepared baking sheet, placing them about 1-2 inches apart to allow for even baking and air circulation.
10. Optional Brush and Sprinkle: For a richer golden colour, you can lightly brush the tops of the scones with a little milk or cream. For an extra crunch and sparkle, sprinkle the tops generously with coarse sugar (like Turbinado or Demerara).
11. Bake: Bake in the preheated oven at 400°F (200°C) for 15-20 minutes, or until the scones are risen, golden brown on top and around the edges, and a toothpick inserted into the center comes out clean or with moist crumbs attached (not wet batter). Baking time may vary slightly depending on your oven and the size of your scones.
12. Cool: Once baked, remove the baking sheet from the oven and let the scones cool on the sheet for about 5 minutes. This allows them to set slightly. Then, transfer the scones to a wire rack to cool further.
13. Optional Glaze (Apply when Cool): While the scones are cooling, prepare the glaze if desired. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract (or pinch of cinnamon). Add more milk, one teaspoon at a time, until you reach your desired drizzling consistency. Once the scones are mostly cool (or completely cool, depending on your preference), drizzle the glaze over the tops. Allow the glaze to set before serving.

Nutrition Facts

Approximate nutritional information per scone (assuming the recipe makes 8 scones and excludes optional glaze):

• Servings: 8 scones
• Calories per serving: Approximately 350-400 kcal
• Fat: Approximately 15-18g. Primarily from the butter, contributing to the flaky texture and richness.
• Carbohydrates: Approximately 45-55g. Mainly from the flour and sugar, providing energy. Includes fibre from the apples.
• Protein: Approximately 5-7g. Contributed by the flour, egg, and milk.
• Sugar: Approximately 18-22g. From the granulated sugar and naturally occurring sugars in the apples and milk.

Disclaimer: Nutritional values are estimates and can vary based on specific ingredient brands, apple variety, scone size, and whether the optional glaze is used.

Preparation Time

Enjoy these delightful scones without spending all day in the kitchen:

• Prep time: Approximately 20-25 minutes (includes chopping apples, mixing ingredients, and shaping the dough).
• Cook time: 15-20 minutes.
• Total time: Approximately 35-45 minutes (plus cooling time).

This makes the recipe quite manageable for a weekend breakfast treat or a relatively quick baking project.

How to Serve

Apple Cinnamon Scones are incredibly versatile and delicious on their own, but here are some wonderful ways to serve them:

• Warm from the Oven: This is arguably the best way! Serve them slightly warm for the ultimate comforting experience.
• With Spreads:
  • A simple pat of salted butter melting into the warm scone is classic perfection.
  • Clotted cream and strawberry or apricot jam for a traditional afternoon tea experience.
  • Apple butter or cinnamon honey butter to double down on the cozy flavours.
  • A dollop of mascarpone cheese or slightly sweetened cream cheese.
• Alongside Beverages:
  • Perfect with a hot cup of coffee or espresso.
  • An ideal companion to black tea (like Earl Grey or English Breakfast) or spiced chai tea.
  • A glass of cold milk for kids (and adults!).
  • Warm apple cider during the fall season.
• As Part of a Meal:
  • The star of a brunch spread, alongside eggs, fruit salad, and bacon or sausage.
  • A delightful afternoon tea component with finger sandwiches and other pastries.
  • A simple, satisfying breakfast on the go.
  • A light dessert after dinner, perhaps with a scoop of vanilla bean ice cream.

Additional Tips

Elevate your Apple Cinnamon Scone game with these helpful tips:

1. Keep Everything COLD: This is the golden rule for flaky scones. Use very cold butter (you can even freeze it for 15 minutes before cubing), cold egg, and cold milk/buttermilk. Cold fat creates steam pockets during baking = flakiness. Work quickly to prevent the butter from warming up too much from your hands or the ambient room temperature.
2. Don’t Overmix the Dough: Mix the wet and dry ingredients until just combined. A shaggy, slightly sticky dough is perfect. Overmixing develops gluten, resulting in tough, chewy scones instead of light and tender ones. Embrace the slightly messy look!
3. Choose the Right Apples: Opt for firm baking apples that hold their shape when baked and offer a good balance of sweet and tart. Honeycrisp, Gala, Fuji, Braeburn, Pink Lady, or Granny Smith (for more tartness) are excellent choices. Avoid softer apples like Red Delicious, which can become mushy. Dice them small (about ¼-inch) so they distribute evenly and soften nicely during the relatively short bake time.
4. Flour Your Tools: Lightly flour your work surface, hands, knife, or biscuit cutter. This prevents the sticky dough from adhering too much, making it easier to handle and shape without incorporating too much extra flour (which can dry out the scones).
5. Gentle Kneading: When you turn the dough onto the floured surface, knead it only a few times (2-4 folds maximum) just to bring it together. This gentle handling helps create layers without overworking the gluten.
6. Don’t Twist the Cutter: If using a round biscuit cutter, press straight down and lift straight up. Twisting the cutter can seal the edges of the scone, inhibiting its upward rise during baking.
7. Customize Your Spices: Feel free to adjust the spices to your liking. Add a pinch of ground ginger or cardamom for extra warmth, or slightly increase the cinnamon if you love that flavour. A tiny pinch of ground cloves could also be added for a deeper spice note.
8. Freezing for Freshness: Scones are best enjoyed fresh on the day they are baked. However, you can freeze them effectively:
   • Unbaked: Freeze the cut scones on a baking sheet until solid, then transfer to an airtight container or freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
   • Baked: Allow baked scones to cool completely. Wrap individually or store in an airtight container/freezer bag. Reheat gently in a low oven (around 300°F/150°C) or microwave until warmed through.

FAQ Section

Here are answers to some frequently asked questions about making Apple Cinnamon Scones:

1. Q: Why are my scones dry or tough?
   • A: This is usually due to one of two things: overmixing the dough or adding too much flour. Mix the dough only until the ingredients are just combined – it should still look a bit shaggy. Be mindful when flouring your work surface and hands; use only the minimum amount needed to prevent sticking. Using buttermilk or ensuring your baking powder is fresh can also contribute to tenderness.
2. Q: Can I use different types of apples?
   • A: Yes, but choose wisely! Firm baking apples like Honeycrisp, Gala, Fuji, Braeburn, Pink Lady, or Granny Smith work best as they hold their shape and provide good flavour. Avoid apples that turn mushy when cooked, such as McIntosh or Red Delicious.
3. Q: Can I make these scones ahead of time?
   • A: Scones are definitely best eaten fresh on the day they are baked, ideally warm. However, you can make the dough, cut the scones, and freeze them unbaked (see Tip #8). Bake them directly from frozen when ready. Baked scones can be stored for a day or two in an airtight container at room temperature, but they will lose some of their initial tenderness; reheating briefly can help.
4. Q: My scones spread out too much instead of rising tall. Why?
   • A: Several factors could cause spreading:
     • The butter wasn’t cold enough or melted too much during mixing.
     • The dough was too wet (double-check liquid measurements).
     • The baking powder might be old or inactive.
     • You may have flattened the dough too much before cutting. Aim for ¾ to 1-inch thickness.
     • Twisting the cutter when cutting round scones can seal the edges.
5. Q: Can I make these scones gluten-free?
   • A: Yes, you can try substituting a good-quality measure-for-measure gluten-free flour blend that contains xanthan gum. Be aware that the texture might be slightly different from traditional scones made with wheat flour. You might need to adjust the liquid slightly depending on the blend used.
6. Q: Can I make these scones vegan?
   • A: Yes, with substitutions. Use a vegan butter substitute (ensure it’s very cold), a plant-based milk (like almond, soy, or oat milk) mixed with a teaspoon of apple cider vinegar to mimic buttermilk, and an egg replacer (like a flax egg – 1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) or commercial egg substitute. The texture might vary slightly.
7. Q: What’s the best way to store leftover scones?
   • A: Let the scones cool completely. Store them in an airtight container at room temperature for 1-2 days. Avoid storing them in the refrigerator, as it can make them stale faster. For longer storage, freezing is the best option (see Tip #8).
8. Q: Can I skip the glaze or use something else?
   • A: Absolutely! The scones are delicious on their own, especially if sprinkled with coarse sugar before baking. You could also simply dust them with powdered sugar after cooling, brush them with melted butter and sprinkle with cinnamon sugar, or serve them plain with your favourite toppings like jam or clotted cream.

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