These fresh apple cinnamon scones have the best apple flavor, warm spices, and a delicious cinnamon glaze on top. They are perfect for any fall breakfast, brunch, or dessert occasion!

apple cinnamon scones after baking drizzled with cinnamon glaze.

Nothing beats warm scones straight from the oven! These cinnamon apple scones are a twist on a classic apple scone recipe.

With the addition of warm chai spice and freshly grated apples, these scones are a great recipe for first-time scone bakers!

The dough is made in one bowl with no special equipment required and they turn out perfect and soft every single time.

Serve these delicious scones for your next fall-themed breakfast, brunch, or dessert, and get ready for your kitchen to smell like a warm, fall-spiced dream!

For more fall recipes, try Bourbon Pecan Pie Brownies, Cinnamon Apple Crumb Cake, Chocolate Chip Pumpkin Cake, Apple Butter Snickerdoodle Cookies, and Apple Cider Donut Cake.

cinnamon apple scones on parchment paper.

why you’ll love this recipe

  • Moist scones: Unlike most scone recipes, these are made with heavy whipping cream and fresh apples, so they stay extra moist and tender for days!
  • Best texture: The grated apples give every bite a soft and tender texture!
  • Fresh fruit: This apple cinnamon scone recipe uses fresh apples for the best apple flavor.

ingredient notes

ingredients for apple cinnamon scones in bowls with labels.
  • Apples: Fresh apples work best for this recipe. I recommend Gala or Fiji apples for the best taste and texture!
  • Chai spice: You can substitute the chai spice for any of your favorite spices like cardamom or just plain cinnamon.
  • Heavy cream: Full-fat heavy whipping cream is required for tender and fluffy scones. Make sure you leave it in the fridge until you are ready to use it so it stays cold!

recipe instructions

Here’s how to make these homemade apple cinnamon scones! You will need a large mixing bowl and a 6-inch round cake pan to make the dough. Before you start, preheat the oven to 400 F/205 C and line a baking sheet with parchment paper.

STEP ONE: Mix the dry ingredients. In a large bowl, whisk together the all-purpose flour, salt, baking powder, chai spice, cinnamon, and granulated sugar.

STEP TWO: Make a well in the bowl. Using a spoon, create a well in the middle of the flour mixture.

STEP THREE: Mix in the wet ingredients. Pour the apples and cream into the center well of the bowl. Use the spoon to gently mix the flour into the cream, then use your hands to rub the dough together until there are no more dry pockets of flour remaining.

a process collage of the steps for making cinnamon apple scones.

STEP FOUR: Rest the dough. Let the dough sit for 5 minutes so that the cream and apples can hydrate the flour. If after 5 minutes the dough is still dry, add an extra 1 teaspoon of heavy cream to moisten it.

STEP FIVE: Shape the scones. Press the dough into a 6-inch cake pan as evenly as possible, then turn the pan over and shake it so that it falls out.

STEP SIX: Cut the scones. Use a sharp knife to cut the round of dough into 6 triangles, then transfer them to the prepared baking sheet.

a process collage of the steps for making cinnamon apple scones.

STEP SEVEN: Chill the scones. Chill the tray in the freezer for 15 minutes. Then lightly brush the top of the scones with a bit of heavy cream.

STEP EIGHT: Bake! Sprinkle the tops of the scones with the chai cinnamon sugar and bake them for 18 minutes, or until the tops and corners start to brown.

expert baking tips

  • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
  • Keep the cream cold. I recommend leaving it in the fridge right up until you’re going to pour it into the bowl. Cold cream is important for flaky and tender scones.
  • Don’t over mix the dough. Mix the dough until just combined, otherwise, the scones will be tough and not tender.
  • Chill the scones before baking. Don’t skip the quick chill in the freezer! This will help the scones keep their shape even after baking.

variations

  • Apple scones with maple glaze
    • Instead of milk, mix the powdered sugar with a bit of maple syrup until desired consistency.
apple cinnamon scone drizzled with glaze on parchment paper.

storage & freezing

  • Room temperature: Store the baked scones in an airtight container at room temperature for 2-3 days. You can also leave them on the baking tray and wrap the tray tightly in plastic wrap.
  • Freezer: Once formed and cut into triangles, you can freeze the scones on a baking tray until frozen solid. Then transfer them to a sealable container for up to one month.

faq’s

  • Why are my scones not light and fluffy?
  • Mixing the dough too much or not letting it rest before shaping can result in tough, dense scones.

    Help! My dough is dry and crumbly, what should I do?

    If the dough is crumbly even after letting it rest, add more cream to the bowl one tablespoon at a time until it feels hydrated but not sticky.

    Can I leave the chai spice out?

    Absolutely! You can replace it with pumpkin spice, cinnamon, cardamom, or apple pie spice.

    Where can I buy chai spice powder?

    You can find it in the spice aisle of most grocery stores, online on Amazon, or you can make the blend at home! I have included a recipe for making it yourself in the recipe card below.

    I don’t have a 6-inch cake pan, what else can I use to shape them?

    You don’t need a round cake pan to shape them! You can easily shape the dough into a round with just your hands. The cake pan just helps the dough stay even amongst all six scones.

    more fall recipes to try

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    apple cinnamon scones on parchment paper drizzled with glaze.

    Chai Apple Cinnamon Scones

    5 from 8 votes
    – by Cambrea Gordon

    These fresh apple cinnamon scones have the best apple flavor, warm spices, and a delicious cinnamon glaze on top. Serve them for breakfast, brunch, or dessert for any fall occasion!
    Print Recipe Save Recipe Pin Recipe
    Prep Time: 25 minutes
    Cook Time: 18 minutes
    Total Time: 43 minutes
    Course: Breakfast, brunch, Dessert
    Cuisine: American
    Servings: 6 scones
    Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

    Ingredients 
     

    • 2 cups all-purpose flour
    • 1/3 cup granulated sugar
    • 1 tbsp baking powder
    • 2 tsp chai spice blend, see notes for recipe
    • 1 tsp cinnamon
    • 3/4 tsp salt
    • 1 cup red apples, grated
    • 1/3 cup heavy cream, cold
    • 1 tbsp granulated sugar, for the tops
    • 1/4 tsp chai spice blend, for the top

    Cinnamon Glaze

    • 1/3 cup powdered sugar
    • 1-2 tbsp milk, any kind of milk works!
    • 1/4 tsp vanilla extract
    • 1/4 tsp cinnamon

    Instructions

    Making the Scone Dough

    • Prepare a sheet pan with parchment paper and set it aside.
    • In a large bowl whisk together the flour, sugar, baking powder, chai spice, cinnamon, and salt.
      2 cups (240 g) all-purpose flour, 1/3 cup (70 g) granulated sugar, 1 tbsp baking powder, 2 tsp chai spice blend, 3/4 tsp salt, 1 tsp cinnamon
    • Make a well in the middle of the flour mixture and pour in the grated apples and heavy cream.
      1 cup (160 g) red apples, grated, 1/3 cup (70 g) heavy cream, cold
    • Use a spoon to gently mix the dough together. Once it starts to clump together, use your fingers to rub the dough together until there are no more dry spots of flour.
    • Set the bowl aside for 5 minutes. If the dough is still very dry after resting, add an extra 1 teaspoon of heavy cream. It should feel soft and moist!
    • Press the dough into a round 6-inch cake pan as evenly as possible. Then turn the pan upside down and shake it so that the round of dough falls out.
    • Use a sharp knife to cut the round into 6 equal sized triangles.
    • Carefully transfer the scones onto the parchment lined baking tray, and then place the tray in the freezer for 15 minutes while the oven preheats to 400 F/205 C.
    • When the oven is ready, lightly brush the tops of the scones with a bit more heavy cream.
    • Mix together the extra granulated sugar and chai spice together and generously sprinkle it over the tops of the scones.
      1/4 tsp chai spice blend, 1 tbsp granulated sugar
    • Bake for 18 minutes or until they start to brown around the edges and top. Let the tray cool on a wire rack before glazing!

    Making the Glaze

    • To make the glaze, place all of the ingredients in a bowl and whisk to combine. Add more powdered sugar if it's too thin.
      1/3 cup (35 g) powdered sugar, 1-2 tbsp milk, 1/4 tsp vanilla extract, 1/4 tsp cinnamon
    • Drizzle over cooled scones and enjoy!

    Notes

    Step by step process photos are provided above, in the body of this post.
     
    Chai Spice Blend Recipe:
    • 1/2 tsp cinnamon
    • 1/4 tsp cloves
    • 3/4 tsp ginger
    • 1/4 tsp cardamom
    • 1/4 tsp all spice
    • 1/4 tsp nutmeg
     
    recipe notes
    • Apples: Fresh apples work best for this recipe. I recommend Gala or Fiji apples for the best taste and texture!
    • Chai spice: You can substitute the chai spice for any of your favorite spices like cardamom or just plain cinnamon.
    • Heavy cream: Full-fat heavy whipping cream is required for tender and fluffy scones. Make sure you leave it in the fridge until you are ready to use it so it stays cold!
    • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
    • Keep the cream cold. I recommend leaving it in the fridge right up until you’re going to pour it into the bowl. Cold cream is important for flaky and tender scones.
    • Don’t over mix the dough. Mix the dough until just combined, otherwise, the scones will be tough and not tender.
    • Chill the scones before baking. Don’t skip the quick chill in the freezer! This will help the scones keep their shape even after baking.
     
    storage & freezing
    • Room temperature: Store the baked scones in an airtight container at room temperature for 2-3 days. You can also leave them on the baking tray and wrap the tray tightly in plastic wrap.
    • Freezer: Once formed and cut into triangles, you can freeze the scones on a baking tray until frozen solid. Then transfer them to a sealable container for up to one month.
    Serving: 1serving | Calories: 257kcal | Carbohydrates: 54.5g | Protein: 4.6g | Fat: 3g | Saturated Fat: 1.6g | Cholesterol: 9mg | Sodium: 297mg | Potassium: 382mg | Fiber: 3g | Sugar: 19g | Calcium: 119mg | Iron: 2mg

    The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Recipe Rating




    15 Comments

    1. these are really good & turned out great!5 stars

    2. Whitney Snelson says:

      Do you have a recipe for cinnamon sugar scones?!

      1. Hi Whitney! Not for just plain cinnamon sugar, you could easily make these apple ones with cinnamon sugar though! Just replace the chai spice with cinnamon 🙂

    3. These made my kitchen smell like the perfect fall morning like woww I’m seriously addicted. The chai spice blend makes enough for at least 2 batches of these + so I definitely recommend doubling!5 stars

      1. Yay! So excited to hear that! Thank you so much for coming back to leave a review Janaya!

    4. Enjoyed making these scones! Reminds me of fall!5 stars

      1. Hi Kristy! They are so good any time of year, right? I am so glad you enjoyed them!