Apple Cinnamon Scones Recipe – Easy Homemade Fall Breakfast Treat

The smell of baking apple cinnamon scones drifting through the house? Honestly, there’s nothing quite like it. Whenever I whip up a batch of these scones, the whole kitchen feels instantly cozier—like wrapping up in your favorite blanket on a chilly morning. It’s funny because I stumbled onto this recipe by accident one autumn when I had a surplus of apples and a craving for something a little different than my usual banana bread. You know that feeling when you want something sweet but not overly sugary, a little crumbly but still soft inside? That’s exactly what these apple cinnamon scones deliver.

Over the years, these scones have become my go-to for everything from lazy Sunday breakfasts to quick weekday snacks. I’ve tested every tweak you can imagine—different apples, gluten-free flour, even a dairy-free glaze. And let me tell you, this apple cinnamon scones recipe never fails to impress. It’s the perfect way to use up apples that are just starting to look a little sad, and the cinnamon adds a warm hug of flavor that always gets rave reviews (even from my picky eater nephew, which is saying a lot!). If you’re looking for an easy homemade fall breakfast treat that doubles as a cozy afternoon snack, you’re in the right place.

Why are these apple cinnamon scones worth making? Well, they’re packed with juicy apple pieces and a swirl of cinnamon sugar, bringing out that classic autumn flavor with every bite. Plus, they come together with pantry staples—no need for fancy equipment or a trip to a specialty store. Whether you’re a seasoned baker or just dipping your toes into homemade treats, this recipe’s straightforward steps and reliable results make it a keeper. Trust me, after baking these a few times, you’ll start craving that warm, spicy aroma every time the leaves start to turn.

Why You’ll Love This Apple Cinnamon Scones Recipe

Let’s face it—there are a lot of scone recipes out there, but these apple cinnamon scones have something extra special. I’ve tested dozens of variations (my freezer is full of scone experiments!), and this is the one I reach for again and again. Here’s why you’re going to love it:

• Quick & Easy: You can have these scones ready in about 35 minutes from start to finish. Perfect for those mornings you want something homemade but don’t have hours to spare.
• Simple Ingredients: Nothing fancy or hard to find—just apples, flour, butter, cinnamon, and a few basics you probably already have. I’ve made these with everything from Honeycrisp to Granny Smith, so whatever’s in your fruit bowl will work.
• Perfect for Any Occasion: These scones shine at brunches, but they’re just as good as a grab-and-go breakfast or an afternoon pick-me-up with a hot cup of coffee or tea. They also make great gifts (wrap them up in parchment with a cute ribbon—instant homemade charm!).
• Crowd-Pleaser: I’ve served these to adults, kids, and even a friend who claimed not to like scones. Every time, they disappear fast. The apple chunks keep them moist, and the cinnamon sugar swirl brings just the right amount of sweetness.
• Unbelievably Delicious: This isn’t your average dry scone. Each bite is tender and packed with bursts of apple, with a golden, crunchy top that’s honestly addictive.

What really sets this apple cinnamon scone recipe apart is the method—I use cold grated butter for the lightest, flakiest texture (it’s a game-changer, trust me). Plus, a sprinkle of cinnamon sugar on top before baking gives that irresistible bakery finish. The balance of tart apple against warm, sweet cinnamon is spot-on. And, since they’re not overly sweet, you can pair them with jam, honey, or just enjoy them as-is. There’s a reason my friends ask for these every fall!

This recipe is more than just food—it’s a cozy ritual, a way to bring a little autumn magic into your kitchen no matter the weather. Whether you’re baking for your family, sharing with friends, or treating yourself, these apple cinnamon scones are the perfect way to make any day feel special. Who doesn’t need a little more comfort (and cinnamon!) in their life?

What Ingredients You Will Need

This apple cinnamon scones recipe is all about simple, wholesome ingredients coming together for big flavor. You won’t need anything fancy—just pantry basics and a couple of crisp apples. I’ll break it down for you and share a few tips I’ve learned along the way.

• All-purpose flour (2 cups / 250g) – The base of your scones. For a gluten-free version, I’ve had great results with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
• Granulated sugar (1/3 cup / 65g) – Adds sweetness but doesn’t overpower the apple and cinnamon. You can swap in coconut sugar for a deeper flavor if you’d like.
• Baking powder (2 tsp / 8g) – This gives the scones their lift and tender crumb.
• Ground cinnamon (2 tsp / 5g) – The star spice! I love using Saigon cinnamon for a bold, aromatic kick.
• Salt (1/2 tsp / 3g) – Balances the sweetness and brings out the flavors.
• Cold unsalted butter (6 tbsp / 85g, grated or diced) – Cold is key! It creates those flaky layers. If you only have salted butter, just reduce the salt a bit.
• Heavy cream (1/2 cup / 120ml, plus more for brushing) – For richness and moisture. You can substitute with half-and-half or full-fat coconut milk for a dairy-free twist.
• Large egg (1, room temperature) – Helps bind everything together and adds tenderness.
• Vanilla extract (1 tsp / 5ml) – Just a splash for background flavor. I use Nielsen-Massey if I have it, but any pure vanilla works.
• Apple (1 medium, peeled and diced small – about 1 cup / 120g) – Choose a crisp, tart variety like Granny Smith or Honeycrisp. The small pieces soften up without turning mushy.
• Cinnamon sugar (2 tbsp sugar mixed with 1/2 tsp cinnamon) – For sprinkling on top and swirling through the scone dough. Adds a bakery-style finish.

Optional add-ins:

• Chopped walnuts or pecans (1/2 cup / 50g) – For crunch and a nutty note. I love adding these for texture, but they’re totally optional.
• Raisins or dried cranberries (1/3 cup / 40g) – For extra chew and a pop of sweetness.

Ingredient swaps and tips:

• If you’re dairy-free, swap the butter for a vegan stick and use coconut milk instead of cream.
• No heavy cream? Half-and-half or even whole milk will work, though the scones will be a touch less rich.
• Want to cut down on sugar? Use half the sugar in the dough and skip the cinnamon sugar on top (but honestly, that’s my favorite part!).

Trust me, once you see how forgiving this recipe is, you’ll want to play around with different apples and add-ins to suit your mood. It’s almost impossible to mess up!

Equipment Needed

Don’t worry—you don’t need a fancy mixer or scone pan for this apple cinnamon scones recipe. Here’s what I use every single time:

• Mixing bowl: A large one for combining your dry and wet ingredients. I use a sturdy glass bowl that doesn’t slide around on the counter.
• Box grater: For grating the cold butter. Honestly, this is my secret for ultra-flaky scones! A cheese grater works just as well.
• Pastry cutter or two forks: If you prefer not to grate, you can cut butter into the flour using these. I’ve done both—grating is just faster for me.
• Baking sheet: Lined with parchment paper so the scones don’t stick. I’ve used silicone baking mats too—easy cleanup!
• Measuring cups and spoons: Accuracy matters here. Metric and US measurements included above for whatever you’re comfortable with.
• Sharp knife or bench scraper: For cutting the dough into wedges. A pizza cutter also works in a pinch.
• Small bowl and pastry brush: For brushing the scones with cream before baking. If you don’t have a pastry brush, just dab with your fingers or a spoon.

If you’re tight on tools, you can mix the dough right on the counter (messy but fun). I’ve even shaped and cut the scones using a butter knife and my hands—no judgment. Just wash up quickly after, as dough can stick to everything. For cleaning, I always soak my grater right away to avoid stubborn butter bits.

Budget-friendly tip: Most dollar stores have decent baking tools, and you really don’t need anything fancy to get bakery-worthy results with this recipe.

How to Make Apple Cinnamon Scones

1. Preheat and Prep:
   
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps the scones bake evenly and makes cleanup a breeze.
2. Mix Dry Ingredients:
   
   In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1/3 cup (65g) sugar, 2 tsp (8g) baking powder, 2 tsp (5g) cinnamon, and 1/2 tsp (3g) salt. Make sure everything is well combined—no pockets of baking powder!
3. Cut in Cold Butter:
   
   Grate 6 tbsp (85g) cold unsalted butter directly into the dry mixture. (If you don’t have a grater, dice the butter and use a pastry cutter or two forks to combine.) Work quickly so the butter stays cold. You want a coarse, sandy mixture with visible bits of butter—this creates flaky layers.
   
   Tip: If the dough starts to warm up, pop it in the fridge for 5 minutes before moving on.
4. Add Apples:
   
   Gently fold in 1 cup (120g) diced apples. Make sure the pieces are evenly distributed. If you’re adding nuts or dried fruit, mix those in now (up to 1/2 cup/50g).
5. Combine Wet Ingredients:
   
   In a small bowl, whisk together 1/2 cup (120ml) heavy cream, 1 large egg, and 1 tsp (5ml) vanilla extract. Pour the wet mixture into the dry ingredients.
6. Bring Dough Together:
   
   Use a spatula or your hands to gently bring the dough together. Don’t overmix—it’s okay if it looks a bit shaggy. If it’s too dry, add a splash more cream (1 tbsp at a time). If too sticky, dust with a little extra flour.
   
   Sensory cue: The dough should hold together but not feel wet.
7. Shape and Cut:
   
   Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch (2.5cm) thick and 7 inches (18cm) wide. Sprinkle half the cinnamon sugar over the surface, then fold the dough over once to swirl the cinnamon through. Pat into a circle again.
   
   Tip: For extra-flaky scones, keep your dough cold! If it’s sticky or warm, chill for 10 minutes before cutting.
8. Slice into Wedges:
   
   Use a sharp knife or bench scraper to cut the circle into 8 even wedges. Transfer the scones to your prepared baking sheet, spacing them a bit apart.
9. Top and Bake:
   
   Brush the tops with a little extra cream, then sprinkle with the remaining cinnamon sugar. Bake for 18-22 minutes, or until golden brown and the edges look set. The scones should smell like a cinnamon dream!
   
   Warning: Every oven is a bit different, so start checking at 18 minutes. Overbaked scones will turn dry.
10. Cool and Serve:
    
    Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. You’ll know they’re done when the bottoms sound hollow when tapped.

Personal tip: I always save a scone for the next day—just pop it in the toaster oven for a few minutes, and it tastes freshly baked!

Cooking Tips & Techniques for Perfect Scones

After many batches (and a few epic fails), I’ve learned a few things about making the best apple cinnamon scones. Here’s what I wish someone had told me early on:

• Keep Everything Cold: Cold butter is non-negotiable for flaky scones. I even pop my flour in the fridge for 10 minutes if my kitchen is warm. If the dough gets sticky, chill it for a few minutes before shaping.
• Don’t Overmix: Stir just until the dough comes together. Overmixing leads to tough, dense scones. A shaggy dough is perfect—embrace the mess!
• Grate, Don’t Cube: Grating butter straight from the fridge is my favorite trick. It distributes evenly and melts into lovely pockets.
• Use Fresh Baking Powder: Old baking powder means flat scones. I’ve made this mistake before—check the date and swap it out if you’re unsure.
• Customize Texture: For softer scones, add a splash more cream. For crunchier edges, bake on the top rack and don’t crowd the pan.
• Test for Doneness: Scones should be golden and firm to the touch, but not hard. If your first batch is too dry, reduce your bake time a minute or two next time.
• Spice Up the Topping: Sometimes I mix a pinch of nutmeg or cardamom into the cinnamon sugar for extra warmth. Totally optional, but so good.

And if you end up with a batch that’s a little dry (it happens!), a quick drizzle of honey or maple syrup after baking brings them right back to life. Multitasking tip: While the scones bake, clean up your tools and prep your favorite drink—by the time your kitchen smells amazing, everything’s ready to go!

Variations & Adaptations

One thing I love about this apple cinnamon scones recipe is how flexible it is. Here are some of my favorite ways to switch things up:

• Gluten-Free Apple Cinnamon Scones: Swap the all-purpose flour for a 1-to-1 gluten-free blend. I’ve tested this with Bob’s Red Mill—no one could tell the difference!
• Dairy-Free Version: Use vegan butter and coconut cream instead of dairy. The scones will be just as rich and tender, with a hint of coconut that pairs nicely with apple.
• Caramel Apple Scones: Add 1/3 cup (60g) caramel chips or a drizzle of caramel sauce over the scones before baking for a sweet, gooey twist.
• Seasonal Swaps: In spring, swap apple for pear and add a handful of fresh ginger. In summer, try diced peaches and a touch of lemon zest.
• Nut-Free Option: Just skip the nuts, or use sunflower seeds for crunch without allergens.
• Extra Spice: Add a pinch of ground ginger or nutmeg to the dough for a little more warmth.

One of my favorite personal tweaks is tossing the diced apples with a bit of lemon juice and orange zest before folding them into the dough—brightens up the whole batch!

Serving & Storage Suggestions

These apple cinnamon scones are at their absolute best warm, fresh out of the oven. I love serving them with a pat of butter or a drizzle of honey, alongside a big mug of coffee or chai tea. For a pretty presentation, dust with a little extra cinnamon sugar or pile into a basket lined with a cozy tea towel.

If you’re making them ahead, let the scones cool completely before storing. Pop them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap each scone individually in plastic wrap, then place in a zip-top bag—they’ll keep for up to 2 months. Reheat in the oven at 325°F (160°C) for 8-10 minutes, or just microwave for 20-30 seconds if you’re impatient (I usually am!).

Bonus tip: The flavors deepen as they sit, so the scones taste even more cinnamon-y the next day. If you love a crisp top, always reheat in the oven or toaster oven rather than the microwave.

Nutritional Information & Benefits

Each apple cinnamon scone contains about 230 calories, with 4g protein, 30g carbs, and 10g fat (based on standard ingredients). The apples provide fiber and a bit of vitamin C, while cinnamon adds antioxidants and natural sweetness—so you’re getting a treat that isn’t empty calories.

This recipe contains gluten, dairy, and egg, but you can easily adapt it for most dietary needs. I like that it’s not loaded with sugar, making it a good option for breakfast or a snack that won’t send you into a sugar crash. For me, these scones fit perfectly into a balanced routine—especially when paired with a protein-rich yogurt or nut butter on the side.

Conclusion

If you’ve been searching for a fall breakfast treat that feels like a warm hug, these apple cinnamon scones are it. They’re simple, quick, and packed with cozy flavors that turn any ordinary morning into something a little more special. I love how flexible the recipe is—make it your own, swap in your favorite apples, or add a sprinkle of nuts for crunch.

Baking these scones is a little ritual I look forward to every year, and I hope they bring as much joy to your kitchen as they do to mine. Try them once, and you’ll understand why my friends request them every autumn! If you do bake a batch, let me know in the comments—share your tweaks, photos, or any epic scone stories. Happy baking, and here’s to many cozy mornings ahead!

FAQs About Apple Cinnamon Scones

Can I make apple cinnamon scones ahead of time?

Absolutely! You can make the dough, cut out your scones, and freeze them raw. Just bake straight from the freezer, adding 2-3 minutes to the bake time. Or bake and store them for up to 2 days.

What’s the best apple variety for scones?

I love using Granny Smith for tartness or Honeycrisp for sweetness and crunch. Really, any firm apple works—avoid mushy varieties like Red Delicious.

How do I keep my scones from turning out dry?

Be careful not to overbake and make sure you don’t overmix the dough. Adding a splash more cream if your dough feels dry helps too!

Can I make these scones gluten-free?

Yes! Just use a 1-to-1 gluten-free baking flour. I’ve tested this with great results—no one ever notices the difference.

What’s the best way to reheat leftover scones?

Reheat them in a 325°F (160°C) oven for about 8 minutes for best texture. The microwave works in a pinch, but the oven keeps the edges crisp.

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