Easy Apple Scones with Cinnamon Glaze
Welcome fall by baking fresh apple scones topped with a cinnamon glaze. These scones are quick and easy to make from scratch. There’s shredded apple throughout the dough and plenty of spice to make every bite flavorful.
Apple recipes are my favorite for fall (sorry, pumpkin). For breakfast this week I baked the best apple scones with a cinnamon glaze. They turned out soft and tender thanks to the moisture in the apples. There is just the right amount of spice to satisfy your tastebuds and, if you like your scones sweet, the glaze hits the spot.
Why You’ll Love This Recipe
- Tried-and-true recipe. The scone dough is the same I use for my popular chocolate chip scones, but instead of chocolate chips I chose fresh apples instead!
- Apples in every bite. Shredding the apples creates more flavor (I do the same thing for my apple cupcakes). It also make the scones moist so they don’t turn out dry or tough.
- Perfect fall breakfast treat. Nothing quite like waking up on a crisp fall morning and enjoying a freshly baked scone with your morning coffee.
- Apples should be fresh. I suggest Granny Smith, Honeycrisp or Braeburn for baking as they keep their flavor and texture best with high heat.
- Cold unsalted butter is best for scones. I prefer frozen butter because it is easy to shred into small pieces while staying cold.
- Cold heavy cream makes a rich and flavorful taste. Make sure it’s cold for best results.
- Spices: If you don’t have ground cloves, you can use ground allspice or ground nutmeg instead.
Refer to the recipe card for ingredient details and measurements.
Add some nuts. I suggest mixing in 1/2 cup roughly chopped walnuts or pecans when stirring in the apple.
Make mini scones. Divide the dough into two discs and cut each disc into 6 triangles. This will yield 12 mini scones and the baking time will be 14 to 16 minutes.
Try a different glaze. Omit the cinnamon for a simple vanilla glaze or try this maple glaze from my gingerbread scones.
How to Make Apple Scones
- Whisk together the dry ingredients: flour, sugar, cinnamon, all spice, baking powder and salt. Add cold butter pieces and whisk to combine.
- In a measuring cup, combine heavy cream and egg, then pour it into the bowl. Add the shredded apple and stir just until combined.
- Form dough into a ball. If it isn’t coming together, add more heavy cream one tablespoon at a time until large clumps form. If the dough is too wet, add another tablespoon of flour.
- Transfer dough to a parchment-lined baking sheet. Form into an 8-inch round disk. Use a bench scraper to cut into 8 triangles.
- Sprinkle cinnamon sugar on top of scones. Place baking sheet in the refrigerator while oven preheats to 400° F. Remove apple scones from the refrigerator and transfer them to the oven. Bake for 20 to 22 minutes. Cool on the pan for 5 minutes then transfer them to a wire rack.
- Make the cinnamon glaze. Whisk together confectioners’ sugar, cinnamon, milk and vanilla. Drizzle over scones. Serve warm or wait for glaze to harden and serve at room temperature.
Use cold ingredients especially the butter and cream. The butter will melt while the scones bake making little gaps in the dough. The texture will be tender and flaky.
Choose the right apples. Crisp, tart apples are best for baking because they can withstand the heat of the oven. I suggest Granny Smith, Honeycrisp or Braeburn.
Keep the dough cold. Work quickly when shaping it into a disc as the heat of your hands will warm the dough. As an extra precaution, I put the scones in the refrigerator while the oven preheats. This guarantees the dough is cold and the scones will rise properly.
Make sure the oven is hot! A hot oven helps the scones rise and become fluffy (instead of spread and become dense).
Make Ahead and Storage Tips
Make ahead: The scone dough (either as a disc or cut into triangles) may be stored in the refrigerator for up to 48 hours. Wrap tightly in plastic wrap to prevent the dough from drying out.
Store apple scones in an airtight container at room temperature for up to 3 days. However, they are best when eaten the same day they are baked.
Freeze unbaked scones for up to 3 months. After you cut the dough into triangles, wrap each individual scone in plastic wrap and place in an airtight container or ziplock bag. When ready to bake, unwrap the scones and place them on a baking sheet. Let them sit at room temperature while the oven preheats. Bake according to the recipe.
Either the ingredients weren’t cold enough or there was too much apple in the dough. I recommend weighing your ingredients for accurate measurements.
If the baking pan is dark or thin, heat will transfer from the bottom of the pan to the scones more quickly. As a result, the bottoms may burn.
Most likely the dough was overworked. Use light pressure and avoid kneading too much, which creates a dense texture. Aim for large crumbles that are slightly sticky and cold.
Apple recipes are abundant during the fall. Here are a few fan favorites, plus more fall recipes:
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Easy Apple Scones
- 2 cups (250 g) all purpose flour, plus more for dusting work surface
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves or allspice, optional
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 4 Tablespoons (56 g) frozen unsalted butter
- ⅔ to ¾ cup (160 ml to 180 ml) cold heavy cream
- 1 large egg, cold
- 1 cup (120 g) peeled and shredded apple
- Cinnamon sugar (1 Tablespoon sugar + ¼ teaspoon cinnamon)
- 1 cup (120 g) confectioners’ sugar, sifted
- ½ teaspoon ground cinnamon
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, cinnamon, allspice, baking powder and salt.
- Use a box grater to shred butter into small pieces (it's best if the butter is frozen).1 Whisk butter into dry ingredients. In a separate bowl or measuring cup, whisk together 2/3 cup heavy cream and the egg. Pour the heavy cream mixture into flour mixture. Add the shredded apple at this time as well.
- Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!) Use your hands to form into a loose ball. If the dough is too dry and doesn't come together, add more heavy cream one tablespoon at a time. If it is too wet (like cookie dough), add another tablespoon or two of flour.
- Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut into 8 triangles. Place scones on prepared baking sheet. Sprinkle with cinnamon sugar if desired.
- Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
- Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
- Remove scones from the refrigerator and transfer them to the oven. Bake for 20 to 22 minutes or until the edges are golden brown. Let them cool on the pan for 5 minutes before transferring to a wire rack and adding glaze.
- For the cinnamon glaze, whisk together confectioners’ sugar, cinnamon, milk and vanilla until smooth. Drizzle over scones. Serve warm or wait for glaze to harden and serve at room temperature.