Apple Cinnamon Scones Recipe
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Apple Cinnamon Scones are tender, buttery pastries filled with sweet apple pieces and warm spices. Perfect for cozy mornings, teatime, or fall gatherings, these scones combine the richness of a butter scone with the lightness of cream for a soft, flaky texture.
For a classic pairing, try this 3-ingredient homemade clotted cream recipe!
What I Love About These Scones
If you're a scone lover, you know there are so many kinds to enjoy. At 31Daily, I've curated a recipe collection of scones, from classic cream scones to seasonal favorites that are perfect for teatime, snacking, or ushering in a new season.
These Apple Cinnamon Scones feel like autumn in every bite. The combination of crisp apples, warm cinnamon, and tender pastry makes them ideal for serving at an autumn afternoon tea or for casual entertaining.
I'll never forget a September afternoon spent with neighbors over pumpkin scones and coffee-a simple gathering that left lasting memories. These apple scones carry the same spirit: easy, welcoming, and memorable.
If you love pumpkin scones, you might like my Pumpkin Chocolate Chip Scones or 15-Minute Easy Pumpkin Scones for a quick and easy bake.
Key Ingredients
The exact measurements for this scone recipe are in the recipe card at the bottom of this post.
- All-Purpose Flour - The base that gives structure to the scones.
- Granulated Sugar - Adds just the right sweetness.
- Baking Powder & Baking Soda - Leavening agents that help the scones rise.
- Cinnamon & Nutmeg - Warm fall spices that pair perfectly with apples.
- Butter - Cold and cubed, creating flaky layers.
- Heavy Cream - Adds richness while making the scones tender.
- Apple - Use a crisp variety (like Honeycrisp, Granny Smith, or Gala) for the best flavor and texture.
How to Make Apple Cinnamon Scones
Scones are a simple-to-make treat. Here's a quick overview:
- Sift the dry ingredients together in a large bowl.
- Cut in the butter into the flour with a pastry cutter, or use your fingers.
- Grate a fresh apple over the dry ingredients.
- Whisk together the wet ingredients and pour over the flour mixture.
- Bring the dough together and transfer to a lightly floured surface.
- Shape into a disc shape 1½ inches (or more) thick. Cut into 8 wedges and brush with milk or cream.
- Bake for 18 to 22 minutes. Check for doneness at 15 minutes, then cool and glaze.
Optional Maple Glaze: For an extra touch of sweetness, whisk together melted butter, pure maple syrup, a pinch of cinnamon (and cloves if desired), salt, and powdered sugar until smooth. Drizzle over cooled scones or dip the tops for a thicker glaze. It's also wonderful on apple cinnamon rolls or this Apple Spice Bundt Cake.
Best Tips for Making Scones
- Preheat the oven before baking for consistent results.
- Handle the dough as little as possible-it should just come together without being overworked.
- Freeze the scones before baking to relax the gluten, soften the texture, and help them rise higher.
- Bake until deeply golden (about 18-20 minutes), checking often as oven times vary.
- Serve warm with butter, clotted cream, or a drizzle of glaze.
Variations
- Apple Spice Scones - add a pinch of cloves or allspice for a deeper fall flavor.
- Glazed Apple Scones - drizzle with a simple vanilla or maple glaze for extra sweetness.
- Nutty Apple Scones - fold in ½ cup chopped pecans or walnuts for crunch.
- Other Fruit Options - swap apples with pears or cranberries for a seasonal twist.
Recipe FAQs
Firm apples, such as Honeycrisp, Granny Smith, or Gala, hold their shape well when baked.
Yes! You can shape the dough into wedges, freeze, and bake straight from frozen-just add 2-3 minutes to the baking time.
Keep in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Warm in the oven before serving.
You can, but cream gives the richest flavor and softest crumb. If substituting, whole milk works best.
More Recipes You May Also Enjoy
- Best Scones Recipe (with Tips for Light, Flaky Perfection)
- Orange Scones
- Fall Scones with a Dash of Cinnamon
- Lemon Lavender Scones Recipe
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Apple Cinnamon Scones Recipe
Ingredients
- 3 cups all-purpose flour
- ⅓ cup sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon or apple pie spice
- 8 tablespoons unsalted butter cubed
- 1 medium apple peeled and grated
- ½ cup heavy whipping cream
- ¼ cup milk plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Maple Cinnamon Glaze
- 1 ½ tablespoons unsalted butter
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- Pinch of salt
- Pinch of cloves
- ½ cup powdered sugar
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Sift flour, sugar, salt, baking powder, and cinnamon into a large bowl. Cut in the cubed butter until crumbly but with visible pieces of butter remaining. Grate the apple over the flour mixture and stir to incorporate.
- In a separate bowl, whisk together the whipping cream, milk, egg, and vanilla. Pour into the dry ingredients just enough to bring the dough together. Transfer to a floured surface and begin folding the dough in half, pressing down gently and folding again until it becomes smooth. I like to use a bench scraper to help make this process super easy. Work the dough as little as possible, but enough to bring it together. Folding the dough helps develop delicious flaky layers in the scones.
- Shape the dough into a disc shape that is about 1½ inches thick. Cut into 8 wedges and place on the prepared baking sheet. Brush the scones with little milk and bake for 18 to 22 minutes, or until lightly brown on top.
Maple Glaze
- While the scones cool, make the glaze. Melt the butter and whisk in the maple syrup until melted. Then whisk in the cinnamon, cloves, and salt until smooth. (The cloves are optional but I love the added flavor). Stir in the powdered sugar until combined. If needed add additional powdered sugar for desired consistency and application. Over cooled scones, drizzle glaze over the top or dip the tops of the scone in the glaze.
Video
Notes
- Baking Tip: If you have the time, I like to place the baking tray (with scones) in the freezer, uncovered, for 20 to 30 minutes. This helps the gluten in the flour relax, making the scones more tender and helping them rise higher.
- Maple Glaze: This glaze is best used immediately after making. If you do need to make it ahead, store it overnight in the refrigerator and slowly reheat it on the stovetop while stirring constantly.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’ve never made scones in my life and just decided to make these because of the pictures. Now im going to make these every fall, they are so easy and they taste incredible! Perfectly chewy and flakey. I brought two batches to work and they were gone by lunch, got compliments left and right.
Thank you!
Hi Kyle! Thank you so much for trying the Apple Scones recuoe. You made my day!! I'm so happy your coworkers enjoyed them too.
First time making scones in my life and just decided to make these because the pictures looked so good. Such an easy recipe and the scones are amazing, I took two batches to work and they were gone by lunch.
I'm so happy we were the first scone recipe you tried! Thank you for trying the recipe and for sharing them!
Really enjoyed the scones! I wish it were fluffier. It kind of hardened quickly. The maple cinnamon glaze was a disaster for me. Could you specify if it should be heated up in the stove? I couldn’t get it to become more liquidy. Finally, should the apple be grated in the biggest size or the medium? Thanks!
Hi Helen! I'm so sorry you had trouble with the glaze. I've never had that experience with the glaze, but as these scones were on my baking list today, I took some time to revamp the maple glaze to make it more consistent. I've updated the recipe post and card with the glaze. Essentially, I added melted butter which softens the maple syrup making it easier to incorporate. I must say, it's quite delicious!
For the apples, I like to grate using the medium size. I like the texture best this way, but I've had readers say they add chunks of apples because they prefer that texture. So whichever one you prefer is the right way!
Thanks so much for trying the recipe and letting me how it worked for you.
I loved these scones-have been trying different recipes for awhile now. This one was easy and gave me the amount and texture I’ve been looking for!
Hi Melissa! I'm so glad you enjoyed these! We absolutely love these and I always seem to have a batch in the freezer :).
Thank you for your recipe for these wonderful scones. My husband enjoyed them with a cut of Englis Breakfast tea. It was such a treat on an early fall day. My grandson loved them too.
I'm so happy you enjoyed them! They've been a favorite at my house too!
I was disappointed with these because they were heavy even though I weighed the flour & froze the scones.. Also, the apple and spices didn't come through, almost tasteless. Maybe I'll try your other apple scone recipe which has less flour & more apple.