Apple Cinnamon Scones Recipe 

These scones with apple and cinnamon are soft, fluffy, and incredibly tasty. These are simple and ideal for fall, topped with a maple cinnamon glaze.

– 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 – 1/2 cup (50g) powdered sugar – 2 tablespoons maple syrup – 1/2 teaspoon ground cinnamon – Pinch of clove



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Adjust the oven temperature to 400 degrees Fahrenheit and place parchment paper on a baking pan.

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Place flour, sugar, salt, baking powder, and cinnamon in a large bowl. Crumble cubed butter with visible chunks. Add grated apple to flour and mix!

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Whisk whipped cream, milk, egg, and vanilla in another dish. Make dough by adding water to dry ingredients. Fold dough in half, press softly,

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and fold again until smooth on a floured board. A bench scraper helps. Working dough softly but thoroughly binds. Scones are flaky when folded.

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Make a 1½-inch thick disc from the dough. Put 8 wedges on the baking pan. Baste the scones with milk and bake for 18–22 minutes until lightly browned.

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Make the glaze while the scones cool. Mix powdered sugar, maple syrup, ground cinnamon, and a pinch of cloves (optional but delicious). Pour over chilled scones.

If I have time, I freeze the baking pan with scones uncovered for 20–30 minutes. This relaxes flour gluten, making scones tender and higher.


also see

also see

Baked Apple Cider Donut Holes Recipe