Apple Cinnamon Scones
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!
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.
- Combine the flour, sugar, baking powder, cinnamon, salt, and frozen grated butter in a large bowl.
- 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.
- 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.
- 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
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on apples: Use fresh, firm apples (avoid old, mushy ones). I recommend a sweet variety like Gala or Honeycrisp!
Storage/Freezing: Store them in an airtight container for 2-3 days with a paper towel or piece of bread to absorb excess moisture. You can freeze the raw scones and bake them straight from the freezer—add 2-5 minutes to the baking time!
