Apple Cinnamon Scone Recipe
These homemade Apple Cinnamon Scones are light, tender, and packed with fresh apples and cinnamon. They are easy to make and topped with a vanilla cinnamon glaze.
Servings: 8 scones
Ingredients
- 2 1/4 cup all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 1/8 teaspoons ground nutmeg
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cut in cubes
- 1 whole egg
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 tablespoons granulated sugar
- 1/2 cup buttermilk
- 1 cup peeled and chopped apple I used Granny Smith
Vanilla Cinnamon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
Apple Cinnamon Scones
- Preheat oven to 400 degrees F. Line a baking or cookie sheet with parchment paper or silpat mat.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt.
- Add the cubed cold butter to the dry ingredients and mix together with a pastry cutter or pastry blender. Cut the butter until the flour mixture forms coarse crumbs.
- In a medium mixing bowl, whisk together the egg, vanilla extract, sugars, and buttermilk until combined.
- Add the wet mixture to the dry mixture, then add the apples, and stir with a wooden spoon or spatula just until a dough is formed.
- Place the dough onto a lightly floured surface and fold the dough just until combined in a ball. Gently flatten the dough ball with your hands or a rolling pin. If dough appears sticky, add more flour to the surface.
- Roll the dough out to 9-10 inch diameter circle. Cut into 8 triangles using a sharp knife or bench scraper.
- Place the scones on the prepared baking sheet and bake for 16-20 minutes, or just until lightly browned on the top.
Vanilla Cinnamon Glaze
- To make the glaze, combine all of the ingredients in a small bowl and whisk until smooth. Add more powdered sugar if the glaze appears too thin, or add more milk if it appears too thin. Spread the glaze on top of each scone once cooled. Enjoy!
Notes
Recipe Notes:
- To-store: Store leftover scones in an airtight container or wrap dish tightly with plastic wrap. Store in a cool area at room temperature for 2-3 days, then store in the refrigerator for up to 5 days.
- To-freeze: Store unglazed baked and cooled scones in a heavy duty ziplock bag or container for up to 2 months. To thaw, leave out on the counter for a few hours or refrigerator overnight. Add glaze (optional) and enjoy. To warm scone, place in a microwave for a few seconds.
- Butter must be cold when cutting it into the flour mixture. You can also freeze butter and shred it with a cheese grater.