Petite Apple Cinnamon Scones are a cherished fall tradition. Especially with a cup of tea in the afternoon. Much like Starbuck’s Petite Vanilla Scones, these are a delicious fall adaptation you’ll want to make this season!
One of my favorite memories growing up in the Northwest was visits to Victoria B.C., specifically, the Oak Bay Beach Hotel, in the days before their grand remodel when it was a quaint Tudor-style inn. It was a short ferry ride from Seattle and into a world I absolutely loved. Depending on the season, and we went in every season, there was something fun and exciting… and so very European to do.
Lace and chintz, china and plaids, amazing baskets laden with spectacular flowers hung heavy on ornate corner street light stands… and afternoon tea.
One of my most cherished memories are the British Columbia tea houses. And even more than the tea itself, I loved their scones. At the time, it was more difficult to find them in the States.
Seasonal scones are one of my favorite indulgences. And to this day, one of my favorite treats is a Starbucks Petite Vanilla Bean Scone.
These Cinnamon Apple Scones are my homemade replacement for those treats!
More Scone Recipes
- 2 3/4 cups unbleached flour
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup (8 tablespoons) cold butter
- 3/4 cup chopped unpeeled apple, in 1/2″ pieces
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce, unsweetened preferred
- 1/2 cup milk
- 3 tablespoons coarse sparkling sugar
- 1/2 teaspoon ground cinnamon
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon. Work in the butter just until the mixture is crumbly. Stir in the chopped apple.
- In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce and add the liquid ingredients to the dry ingredients, stirring until it begins to hold together.
- Line a baking sheet with parchment and sprinkle lightly with flour; or use an ungreased baking pan, also sprinkled lightly with flour.
- Scrape the dough onto the floured parchment or pan. Gently pat into a rectangle shape about an inch thick. Using a sharp knife or bread scraper, cut the rectangle in half and then cut each half rectangle in another half – you will have 4 large squares. And then cut each square diagonally into 4 small triangles.
- Carefully pull the wedges apart and place on the prepared pan — about 1/2″ space between wedges.
- To make the topping: Stir together the coarse sugar and cinnamon. Brush each wedge with milk, and sprinkle with the topping. For best texture, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 14 to 16 minutes, or until they are golden brown. Cool briefly on the pan and serve warm. These will keep for several days at room temperature if wrapped in plastic wrap.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 207mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 3g