Packed with juicy apples and infused with warm cinnamon, these bakery-style apple cinnamon scones are a fall favorite. They have a super tender crumb and just the right amount of sweetness!
Throughout my career as a pastry chef, I’ve perfected making scones in every flavor imaginable, from sweet and fruity raspberry scones, blueberry scones, and even savory bacon cheddar scones! But these apple cinnamon scones might be my new favorite.
Inspired by my homemade cinnamon apple cake, they feature the perfect balance of juicy apples and warm cinnamon—everything you want for fall baking! Ideal for breakfast, brunch, or dessert, they’re quick and easy to make and will have your entire kitchen smelling like a bakery.
Table of Contents
Tips for The Best Apple Scones
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your scones are turning out dry and dense, it’s almost always due to using too much flour.
Chill the butter and cream. Scone dough relies on super cold ingredients for tender, flaky layers. I recommend measuring the cream and butter and keeping them in the freezer and fridge until just before using.
Use fresh apples. Like when making caramel apple bars, avoid overly soft apples, which can be mushy and make the dough soggy.
Mix the dough gently. Overworking the dough can develop gluten and result in dense, tough scones. The dough should be slightly shaggy and lumpy!
Ingredient Notes and Substitutions
Cinnamon: This spice enhances the apple’s natural sweetness and provides a warm, cozy flavor. You can even bump up the flavor with apple pie spice instead!
Apples: For a sweet scone, use red apples like Gala, Honeycrisp, or Envy, which are similar to what you’d use in cinnamon apple rolls. For tartness, go with Granny Smith or a mix. You’ll need about 1-2 apples, depending on their size!
Heavy cream: Due to its higher fat content, cream gives the scones a rich and tender texture, adds moisture, and helps create a flakier texture. Like in my pumpkin pie scones, I don’t recommend substituting it!
Sparkling sugar: Using sparkling cinnamon sugar adds a crunchy texture and a sweet sparkle. You can also skip the sugar and drizzle the tops with a vanilla or apple cider glaze!
Recipe Instructions
1
Combine the butter and dry ingredients. Freeze your butter beforehand and grate it into the dry ingredients with a large box grater. It will form perfect pea-sized balls!
2
Make a well for the heavy cream and apples. The well helps ensure the wet ingredients are evenly distributed and absorbed, promoting a consistent texture and preventing over mixing.
3
Pull the dough apart. Scoop the dough and let it fall through your fingers to minimize gluten formation. After all the dry flour is incorporated, chill the dough and allow the flour to hydrate.
This technique always results in the most incredibly light and tender texture!
4
Form into a circle. Dump the scone dough onto a lightly floured surface and form the clumps into an 8″ round.
Do not work or knead the dough too much; focus on just pressing the clumps together!
5
Cut out the scones. Cut the dough into 8 segments— dipping a bench scraper or knife into flour after every cut to keep it from sticking.
6
Bake! Sprinkle the tops with sparkling cinnamon sugar, then transfer to a parchment-lined baking sheet. Chill until ready to bake.
You’ll know they’re done baking when the edges are golden brown but still feel soft.
Storage, Freezing, and Reheating
Storage: Allow the scones to cool completely, then store them in an airtight container at room temperature for 2-3 days with a paper towel to absorb excess moisture. You can refrigerate them, but they will lose some moisture!
Freezing: For long-term storage (up to one month), wrap the baked scones individually in plastic or foil, then place them in a freezer-safe bag or airtight container. Thaw at room temperature. Store the raw scones for up to 3 months and bake directly from the freezer!
Reheating: When ready to eat, reheat your scones in an oven preheated to 350°F (175°C) for 5-10 minutes until warmed. You can also pop them into a microwave!
FAQs
If the scones are dry, you may have added too much flour or over baked them. Use a kitchen scale for accuracy, and keep an eye on the baking time to avoid over baking.
Use firm, fresh apples like Honeycrisp, Gala, or Granny Smith.
Your apples may be juicier and have more moisture! Add extra flour to the dough, one tablespoon at a time, until it feels less sticky.
More Apple Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Apple Cinnamon Scones
Ingredients
- 4 tablespoons unsalted butter, frozen
- 1/2 cup + 1 tablespoon cold heavy cream
- 2 cups all-purpose flour, *See notes below for measuring*
- 1/4 cup light brown sugar, packed
- 2 3/4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3/4 teaspoon fine sea salt
- 1 cup grated red apple
- 2 tablespoons sparkling sugar or granulated sugar, for the tops
- 1/2 teaspoon cinnamon, for mixing with the sugar
Instructions
- Line a sheet pan with parchment paper. Set aside.
- In one bowl, grate the frozen butter and keep it in the freezer until ready to use. In a second bowl, measure out the cream and keep it refrigerated until ready to use.4 tablespoons (56 g) unsalted butter, 1/2 cup + 1 tablespoon (130 g) cold heavy cream
- Combine the flour, sugar, baking powder, cinnamon, salt, and frozen grated butter in a large bowl.2 cups (260 g) all-purpose flour, 1/4 cup (50 g) light brown sugar, 2 3/4 teaspoons baking powder, 2 teaspoons ground cinnamon, 3/4 teaspoon fine sea salt
- Make a well in the center of the bowl and pour in the cold cream and grated apples. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When there are no more dry flour streaks, chill the bowl in the fridge for 15 minutes.1 cup (165 g) grated red apple
- Once rested, dump the dough onto a lightly floured surface and gently press the clumps into an 8” round. Cut into 8 scones and place each onto a parchment-lined baking tray. Sprinkle the tops with the sparkling cinnamon sugar, then chill the tray in the fridge while the oven preheats to 400°F/205°C.2 tablespoons sparkling sugar or granulated sugar, 1/2 teaspoon cinnamon
- Bake for 12-20 minutes, until the edges and corners of the scones are just starting to turn golden brown.
- Let the pan cool on a wire rack, and then enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
sure these will be delicious but you left the butter out, referenced your pumpkin scone recipe, added it per those directions
I’ve updated it now Ann, thank you!
these are really good & turned out great!
Do you have a recipe for cinnamon sugar scones?!
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 🙂
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!
Yay! So excited to hear that! Thank you so much for coming back to leave a review Janaya!
Enjoyed making these scones! Reminds me of fall!
Hi Kristy! They are so good any time of year, right? I am so glad you enjoyed them!