Ingredients
For the Scones
- 2 cups (250g) all-purpose flour
- ⅓ cup (65g) brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 1 medium apple, peeled and finely diced
- ½ cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Optional Vanilla Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Brown sugar
- Baking powder
- Cinnamon
- Salt
Mix until evenly combined.
Step 3: Cut in the Butter
Add the cold cubed butter to the flour mixture.
Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
Small pieces of butter create flaky layers in the finished scones.
Step 4: Add the Apples
Fold the diced apples into the flour mixture.
Distribute them evenly throughout the dough.
Step 5: Combine the Wet Ingredients
In a small bowl, whisk together:
- Heavy cream
- Egg
- Vanilla extract
Pour into the flour mixture.
Stir gently until a soft dough forms.
Avoid overmixing.
Step 6: Shape the Dough
Transfer the dough to a lightly floured surface.
Pat into a circle about 1 inch thick and approximately 8 inches wide.
Cut into 8 equal wedges.
Place the wedges on the prepared baking sheet, leaving space between each scone.
Step 7: Add Cinnamon Sugar
Mix the sugar and cinnamon together.
Sprinkle generously over the tops of the scones.
Step 8: Bake
Bake for 18-22 minutes, or until:
- Golden brown on top
- Firm around the edges
- A toothpick inserted near the center comes out clean
Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optional Vanilla Glaze
Step 1: Make the Glaze
In a small bowl, whisk together:
- Powdered sugar
- Milk
- Vanilla extract
Mix until smooth.
Step 2: Drizzle
Once the scones have cooled slightly, drizzle the glaze over the tops.
Allow the glaze to set before serving.
Expert Tips
Keep the Butter Cold
Cold butter is essential for creating flaky, tender scones.
Choose Firm Apples
Excellent varieties include:
- Honeycrisp
- Granny Smith
- Fuji
- Pink Lady
Don’t Overwork the Dough
Mix only until the ingredients come together to avoid dense scones.
Chill Before Baking
For extra flaky scones, refrigerate the shaped dough for 15 minutes before baking.
Variations
Apple Walnut Scones
Add ½ cup chopped walnuts or pecans.
Maple Apple Scones
Replace the vanilla glaze with a maple glaze made from powdered sugar and maple syrup.
Apple Cranberry Scones
Add ⅓ cup dried cranberries for a sweet-tart flavor.
Caramel Apple Scones
Drizzle cooled scones with caramel sauce instead of glaze.
Storage Instructions
Room Temperature
Store in an airtight container for up to 2 days.
Refrigerator
Store for up to 5 days.
Freezer
Freeze baked scones for up to 3 months.
Thaw and warm before serving.
