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These Apple Cinnamon Scones are flaky, tender, and utterly delicious. They are THE perfect bake on a fall day as leaves begin to turn and flutter to the ground. Topped with maple cinnamon glaze, these easy-to-make scones are a scrumptious autumn treat.
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Scones are perfect to serve not only for afternoon tea (see my post Fall Afternoon Tea for more autumn recipes and ideas) but even for an afternoon snack or entertaining too. I’ll never forget a wonderful September afternoon spent on a neighbor’s patio with simple pumpkin scones and coffee. Simple entertaining with delightful conversation. And memories that linger.
Apple Cinnamon Scones
While cream scones are the easiest to make and scrumptious too, these apple scones are rather simple to make as well. They are almost a hybrid of a butter scone and a cream scone as they contain both ingredients for a wonderful, soft texture.
It’s a little decadent, but these scones are so worth it on a fall day!
Apple Scones Ingredients
The exact measurements for these Apple Cinnamon Scones are in the recipe card at the bottom of this post. But if you’re in the mood to make them now, here are the simple ingredients you will need:
- All-purpose flour
- Granulated sugar
- Salt (if using salted butter, reduce the amount a bit)
- Baking powder for rise
- Spices: cinnamon or apple pie spice
- Unsalted butter
- Fresh apple (peeled and grated)
- Heavy whipping cream and milk for a decadently soft scone
- Large egg
- Vanilla extract
Maple Cinnamon Glaze
- Powdered sugar
- Maple syrup
- Spices: ground cinnamon and optionally a pinch of cloves
How to Make Apple Cinnamon Scones
Scones are a simple to make treat. Here’s a quick overview of how I make these:
- Sift the dry ingredients together in a large bowl.
- Cut in the butter with a pastry cutter, or your fingers.
- Grate fresh apple over the dry ingredients.
- Whisk together the wet ingredients and pour over the flour mixture.
- Bring the dough together and transfer to lightly floured surface.
- Shape into a disc shape 1½ inches (or more) thick. Cut into 8 wedges and brush with milk.
- Bake for 18 to 22 minutes. Cool and glaze.
Best Tips for Baking Scones
- Preheat the oven.
- Handle the dough as little as possible, but enough that it becomes smooth and incorporated.
- Freeze the scones on the baking sheet just before baking. This helps relax the fluten and soften the scones. It also helps them rise better.
- Bake large scones (like these apples scones) until they are nicely browned; about 18 to 20 minutes, but check often as it varies with different ovens.
This easy-to-make maple glaze is utterly delicious with these scones but is also excellent with maple donuts, cinnamon rolls, and cookies or as a drizzle for Bundt cakes or mini Bundt cakes.
To make the glaze, you will need melted butter, pure maple syrup, cinnamon, cloves (an optional but delicious ingredient), a pinch of salt and powdered sugar.
Begin by melting the butter. Then whisk in the maple syrup until warmed and smooth and whisk in the spices until blended. Finally, whisk or stir in the powdered sugar. Depending on your application, you may need to add a bit more powdered sugar to reach the desired consistency.
Once the scones are cool, drizzle the tops with maple glaze, or even dip the tops of the scones in the glaze.
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- 3 cups (300g) all-purpose flour
- 1/3 cup (67g) sugar
- 3/4 teaspoon salt
- 1 tablespoon (15g) baking powder
- 1 teaspoon ground cinnamon (or apple pie spice)
- 8 tablespoons (115g) unsalted butter, cubed
- 1 medium apple, peeled and grated
- 1/2 cup (125ml) heavy whipping cream
- 1/4 cup (60ml) milk, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Maple Cinnamon Glaze
- 1 1/2 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Pinch of cloves
- 1/2 cup (50g) powdered sugar
- 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.
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.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g