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Easy Cinnamon Apple Scones for a Cozy Fall Breakfast

These cinnamon apple scones are buttery, and moist with diced apples in every bite. These bakery-quality apple scones have a slightly crisp exterior, pillowy soft center and are topped with a delicious cinnamon glaze!
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 Scones
Course: Breakfast
Calories: 361
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • ½ cup salted butter frozen
  • ½ cup half and half or heavy cream
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 apple medium finely diced, about 1 heaping cup
  • ½ cup cinnamon chips
  • 3 Tablespoons heavy cream for brushing on top
  • Cinnamon Icing
  • 1 cup powdered sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • 1 Tablespoon whole milk

Method
 

  1. Make the scones:
  2. Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
  3. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.
  4. Finely dice the apples, then set them aside.
  5. Combine the flour, sugar, baking powder and sea salt in a large bowl.
  6. Grate the frozen butter into the dry mixture and stir to combine. (Or cut in cold butter with a pastry cutter or fork).
  7. Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers.
  8. Stir in the diced apple and cinnamon chips.
  9. Turn dough out onto a lightly-floured surface and form it into a round disc that is about 8" in diameter.
  10. Cut into 8 equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining pieces in half diagonally.
  11. Separate the apple scones and spread them out evenly on the prepared baking sheet.
  12. Lightly brush the tops of each scone with heavy cream.
  13. Bake in the preheated oven for 14-17 minutes, or until the scones look set and are lightly golden brown.
  14. Remove from the oven and transfer scones to cooling rack to cool completely before icing. Or you can skip the icing and serve warm.
  15. Make the Icing:
  16. Whisk the icing ingredients together in a small bowl.
  17. Drizzle or spread on top of cooled scones.
  18. Let harden at room temperature, then serve.

Notes

Nutrition facts are calculated with the glaze.
Glaze: Use the cinnamon glaze in this recipe, or vanilla glaze or maple glaze.
All-purpose flour: Use a 1:1 all-purpose gluten-free baking flour to make this recipe gluten-free.
Granulated sugar: Organic cane sugar or brown sugar (for a slightly different taste) work well.
Salted butter: Unsalted butter works well. Use frozen or cold butter to make these scones, so put a stick in the freezer or fridge well before making this recipe.
Half and half: Heavy cream and whole milk are both good substitutes for half and half. Alternatively, try making apple buttermilk scones.
Apples: Choose your favorite variety. Sweet/tart apples like Pink Lady or Honeycrisp are preferred.
Heavy cream: Brushing the tops with heavy cream gives them a golden shine.
Store/Freeze: Store leftover apple scones in an airtight container at room temperature for up to 2 days, in the fridge for 5 days, or in the freezer for up to 2 months.
Make Ahead: Prepare the dough the night before and wrap it in plastic wrap. In the morning, slice and bake.
Apple Preparation: Finely dice the apples into small, bite-sized pieces. Peeling the apples is optional.
Serving: Serve at room temperature or slightly warm, with cinnamon butter or apple butter if desired.
Nutrition information is automatically calculated and should only be used as an approximation.