Name: Apple Cinnamon Scones
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 3/4 cup all-purpose flour; 1/3 cup white sugar; 3/4 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1/2 cup unsalted butter, frozen; 1 1/2 cups diced green apple (about 1 large apple); 1/2 cup plus 2 tablespoons heavy whipping cream; 1 egg; 1 tablespoon coarse sugar; 3/4 cup powdered sugar; 2 tablespoons heavy whipping cream; 1/2 teaspoon vanilla; 1/2 teaspoon cinnamon

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APPLE CINNAMON SCONES – These tasty scones are made with cinnamon and fresh apples, then topped with the most delicious cinnamon glaze. Serve them for breakfast, brunch, or as an afternoon treat.

Here’s what you need

All-purpose flour
White sugar
Baking powder
Salt
Cinnamon
Nutmeg
Unsalted butter
Green apple
Heavy whipping cream
Egg
Coarse sugar
Powdered sugar
Vanilla

Let’s get started

Preheat the oven to 325. Then get the baking sheet ready by lining it with parchment paper. I use a half-sheet pan (13×18).

To make the scones, get out a medium-sized mixing bowl. Add the all-purpose flour, sugar, baking powder, salt, cinnamon, and nutmeg. Take the butter out of the freezer and grate it. I usually add it a little at a time as I’m grating it, mixing it with the dry ingredients after each addition. Then, add the diced apple and stir until it evenly incorporated.

Use a small bowl to whisk together the heavy whipping cream and the egg. If you want to save yourself an extra dish to wash later, you can just whisk it in the measuring cup you measured the whipping cream in. Next, create a well in the middle of the flour mixture, pour in the whipping cream mixture, and carefully work the dry ingredients into the wet to incorporate.

If it’s not fully coming together, you can turn the dough out onto a lightly floured surface and work it with clean hands or a bench scraper. Add more flour or whipping cream as needed until the flour is fully incorporated and the dough is not crumbly or very sticky.

Once the dough is ready, separate it into 2 equal portions. Then, shape each portion into a disk-like shape that is about 5 inches across and 1 inch thick (be careful to not overwork the dough). Using a bench scraper or knife, cut each of the disks into 6 wedges.

Place all of the wedges onto the prepared baking sheet, spacing them about 2 inches apart. Then, brush each of them with the remaining 2 tablespoons of whipping cream and sprinkle with the coarse sugar.

Bake for 18-20 minutes, until the edges begin to turn a golden-brown color. To endure they are all baked evenly, rotate the baking sheet half-way through the bake time. Once they’re done baking let them cool for about 10 minutes before adding the glaze.

In a small bowl, whisk together all the glaze ingredients. You can add more powdered sugar or whipping cream to achieve a consistency that is thin enough to pipe and thick enough to mostly hold its shape. Pipe the glaze in a zig-zag design over the tops of the scones. They will be ready to serve once the glaze solidifies.

Store the scones in an air-tight container on the counter for 1-2 days, or in the fridge for up to a week. These can easily be made ahead of time for a quick breakfast.

Tips & Tricks

Lower sugar option: I like my scones on the sugary side. If you want something with lower sugar, you can reduce the sugar to 1/4 cup and omit the cinnamon glaze.

Weigh the dough: For more precise portions, use a food scale. I find this helpful especially when splitting the dough into the two round disks.

Piping the glaze: Don’t have piping bags and tips on hand? Not a problem. Load the glaze into the corner of a sandwich-sized ziplock bag, twist the open end (leaving as little air as possible), and cut a tiny hole in the corner of the bag with the glaze. Super easy!

Do you love scones? Try my Sweet Almond Scones or Orange Cranberry Scones.