Description
These easy apple scones are a perfect blend of tender, flaky texture and fresh apple flavor, enhanced with warm cinnamon and a sweet cinnamon glaze. Ideal for breakfast or an afternoon treat, they are simple to make from scratch and bake to golden perfection in just over 20 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all purpose flour, plus more for dusting
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves or allspice (optional)
- 1 Tablespoon baking powder
- ½ teaspoon salt
Butter and Dairy
- 4 Tablespoons (56 g) frozen unsalted butter
- 2/3 to 3/4 cup (160 ml to 180 ml) cold heavy cream
- 1 large egg, cold
- 2 tablespoons heavy cream or milk (for glaze)
Fruit
- 1 cup (120 g) peeled and shredded apple
Glaze and Toppings
- Cinnamon sugar: 1 Tablespoon sugar + ¼ teaspoon cinnamon
- 1 cup (120 g) confectioners’ sugar, sifted
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set aside to ensure a non-stick surface for baking the scones.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, allspice (if using), baking powder, and salt to evenly distribute all the dry components.
- Incorporate butter: Using a box grater, shred the frozen unsalted butter into the dry ingredients. Whisk or mix quickly to coat the butter in flour, helping to create a flaky texture.
- Combine wet ingredients and apple: In a separate bowl or measuring cup, whisk together 2/3 cup cold heavy cream and the large cold egg. Add the peeled, shredded apple to this mixture.
- Form the dough: Pour the wet mixture with apple into the dry ingredients. Using a wooden spoon or silicone spatula, gently mix until large dough crumbles form—be careful to avoid overmixing to keep the scones tender. If dough is dry, add more cream one tablespoon at a time; if too wet, add flour as needed. When the dough just comes together, form it into a loose ball.
- Shape and cut scones: Transfer the dough ball to a floured surface and gently press it into an 8-inch round disc. Using a bench scraper or sharp knife, cut the disc into 8 equal triangles. Place the scones on the prepared baking sheet.
- Add cinnamon sugar topping: Sprinkle the tops of the scones with the prepared cinnamon sugar mixture for added sweetness and spice.
- Chill before baking: Place the baking sheet with scones in the refrigerator for about 15 minutes to keep them cold, which helps achieve flakier layers when baking.
- Preheat oven: Preheat the oven to 400°F (200°C). After the oven signals it has reached temperature, wait an additional 5 minutes to ensure even heat.
- Bake scones: Remove scones from the refrigerator and immediately place in the preheated oven. Bake for 20 to 22 minutes or until the edges are golden brown.
- Cool scones: Let scones cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely or slightly for glazing.
- Prepare glaze: Whisk together confectioners’ sugar, cinnamon, heavy cream or milk, and vanilla extract until smooth to create a cinnamon glaze.
- Glaze and serve: Drizzle the cinnamon glaze over warm scones. Serve immediately for a soft glaze or wait for it to harden slightly and serve at room temperature for a sweet, crunchy finish.
Notes
- For best results, use frozen butter to achieve the flakiest texture in the scones.
- Adjust the amount of heavy cream in the dough depending on the moisture content of your apples and flour brand.
- The cinnamon sugar topping adds an extra layer of flavor and a slight crunch; feel free to omit if you prefer a more subtle spice.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- To reheat, warm scones briefly in a toaster oven or microwave, then drizzle with fresh glaze if desired.
- Shredded apples add moisture and flavor; do not use chunky pieces as they will affect the dough consistency.
Nutrition
- Serving Size: 1 scone
- Calories: 351 kcal
- Sugar: 25 g
- Sodium: 163 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 62 mg
