Fresh, juicy diced apples are plentiful in these apple cinnamon scones. Fragrant cinnamon flavors the buttery dough, while a crunchy cinnamon-brown sugar topping contrasts the moist interior. These are truly excellent apple scones.
Tips for flaky, moist scones
- Use cold ingredients. Unlike many baking recipes that call for room-temperature components, scones benefit from cold butter, egg and cream. Cold dairy keeps the butter solid and coated in the dry ingredients, which yields a flaky, tender texture.
- Grate frozen butter. Grating butter while it’s frozen helps it incorporate into the flour quickly with minimal mixing. If short on time, freeze the butter for 30 minutes before grating. If you prefer not to grate, cut very cold butter into small cubes and cut it into the dry ingredients with a pastry cutter until pieces are pea-sized.
- Chill the scones. Freeze the formed scones for 30 minutes or refrigerate for 1 hour before baking. Chilling prevents spreading by keeping the butter from melting too quickly and lets the gluten relax so scones keep their shape.
- Don’t overmix. Overworking the dough develops gluten and yields dense, chewy scones. Mix only until ingredients come together; if using a mixer, limit mixing to short bursts and finish shaping by hand.
- Avoid overbaking. Scones can go from moist to dry in a few minutes. Remove them when bottoms are just turning golden and the scones look set.
Best apples for baking
Choose a firm apple so it holds its shape when baked. Sweetness can be adjusted in the recipe to taste.
- Honeycrisp: The preferred choice here—firm, crisp and sweet. Pink Lady is a good, slightly more economical substitute.
- Braeburn: Sweet with a touch of tartness and holds up well in baking.
- Jonathan: Juicy, sweet and firm—common in many growing regions.
- Granny Smith: More tart than sweet, a classic choice when you want tangy contrast.
Shaping scones
For flaky, moist scones, shape the dough into a single round disc about 1 inch high, then slice it into wedges like a pizza. This avoids using a cookie cutter, which creates scraps that must be re-rolled and can lead to tough scones from extra handling.
Cut cleanly through the dough one time (don’t saw). A single, confident cut helps the scones rise better, similar to working with biscuits.
How to make the cinnamon crunch topping
The cinnamon crunch topping adds a wonderful contrast to the soft scone. To make it, melt 2 tablespoons of butter, then combine packed light brown sugar, granulated sugar and cinnamon. Mix in the melted butter until you have a crumbly paste.
After the scones chill for about 30 minutes, brush the tops with melted butter, pile the cinnamon-sugar mixture on each scone, and press it gently so it adheres. Line the baking sheet with parchment—some topping will fall off and melt, and parchment keeps cleanup easy.
Preventing the bottoms from burning
If scone bottoms brown too quickly while the tops remain underdone, bake on double-thick cookie sheets or stack two baking sheets. The extra insulation prevents the bottoms from burning while the rest of the scone cooks through.
How to store scones
Scones are best the day they’re baked and are especially good warm. Store any leftovers in an airtight container at room temperature for 2–3 days. The cinnamon crunch topping will soften over time; refresh a scone briefly in the microwave for 5–10 seconds to warm it.
Can the scones be frozen?
Yes. Freeze the formed scones for the 30 minutes called for in the recipe, then transfer the frozen unbaked scones to a zip-top bag and remove the air. Store for up to one to two months. When ready to bake, place frozen scones on a baking sheet, brush with melted butter, add the cinnamon crunch topping, and bake—allow an extra 2–3 minutes and watch closely near the end of baking.
Apple Cinnamon Scones with Cinnamon Crunch Topping
Fresh juicy diced apples are abundant in these scones. Fragrant cinnamon flavors the dough and a crunchy cinnamon-brown sugar topping contrasts the moist interior.
Ingredients
Scone Dough
- 2 cups flour
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, frozen and grated
- 1 large egg
- ½ cup heavy cream, cold
- 1 teaspoon vanilla extract
- 1 cup chopped apples (Honeycrisp, Pink Lady, Fuji), peeled and ½-inch diced (about 1 large apple)
Cinnamon Crunch Topping
- ⅓ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- 3 tablespoons unsalted butter, melted and divided
Instructions
Scone Dough
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a mixer fitted with the paddle, combine flour, granulated sugar, baking powder, cinnamon and salt. Add the cold grated butter and mix on low until the mixture is craggy and butter is mostly combined, about 20–30 seconds.
- Whisk the egg, ½ cup heavy cream and vanilla in a small bowl. With the mixer on low, add the wet ingredients and mix about 30 seconds. Add chopped apples and mix until just combined; the dough will be lumpy.
- Turn the dough onto a floured surface and gently press into a disc, adding more cream if needed to moisten. Shape into an 8-inch circle about 1 inch thick, leaving small pieces of butter visible. Cut into 8 wedges and place on the prepared sheet pan.
- Freeze the scones on the pan for 30 minutes or refrigerate for 1 hour. After chilling, brush tops with 1 tablespoon melted butter. Pile the cinnamon crunch topping onto each scone and press gently to adhere.
- Bake 13–15 minutes, until bottoms are golden and scones are set and topping is browning. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Cinnamon Crunch Topping
- Combine brown sugar, granulated sugar and cinnamon in a small bowl. Stir in 2 tablespoons melted butter until a crumbly paste forms.
Notes
- Scones are best the day they’re baked, but will keep 2–3 days in an airtight container at room temperature.
- To freeze: freeze the formed scones on the baking sheet, then transfer to a zip-top bag. Add the cinnamon topping just before baking. Bake from frozen, adding 1–2 minutes as needed and monitor closely near the end.
Nutrition
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Calories: 433 kcal