I’ve made many scones over the years, but these apple cinnamon scones stand out for their perfect balance of soft and flaky texture, with a hint of sweetness from the apples and cinnamon. Once you try these Apple Cinnamon Scones, I’m sure you’ll be hooked!
Why You’ll Love This Recipe
I’m absolutely obsessed with scones—not only because they’re so delicious, but also because they’re incredibly simple to make.
Whether it’s Peanut Butter Scones, which have that creamy, nutty richness, or Savory Cheese Scones with a savory, cheesy kick, I can never get enough.
After trying an Apple and Cinnamon roll for the first time, I couldn’t help but think, Wow, Apple and Cinnamon really are the perfect pair!
But have you ever tried Apple Cinnamon Scones? Imagine that same warm, comforting combination, but with a flaky, buttery scone to elevate the experience. These Apple Cinnamon Scones are everything you love about the roll, but in a new, delicious form.
Why my Apple Cinnamon Scones
What makes my Apple Cinnamon Scones stand out is the method I use to prepare the apples.
While many recipes simply toss raw apples into the dough, I take the extra step of sautéing the apples with cinnamon powder for a few minutes before adding them.
This allows the apples to soften and absorb the warm, spicy cinnamon flavor, making the filling even more flavorful and aromatic. The apple mixture becomes syrupy and caramelized, giving the scones a rich, indulgent taste in every bite.
Similar to my Peanut Butter Scones, I also fold the dough to create layers. By gently folding the dough, I’m able to create a beautifully flaky scone that’s full of texture.
It’s like biting into a little piece of heaven. Just imagine how the flaky layers melt in your mouth while the cinnamon-scented apples make every bite even more irresistible.
Tips for Success
- Use fresh apples for the best flavor and juiciness. Fresh apples will give your scones a natural sweetness and the perfect amount of moisture.
- Freeze the butter before adding it to the dough. Cold butter is key to creating that signature flaky texture, so make sure it’s chilled before you start mixing it into the dry ingredients. This will help the butter stay in small chunks and create those lovely layers when baked.
- Don‘t overwork the dough—the less you handle it, the lighter and flakier your scones will be. Just mix until it comes together, and if you need to fold, do it gently to maintain the layers.
- Let the apple cinnamon filling cool before adding it to the dough. Hot filling can affect the texture of the scone dough, so letting it cool to room temperature will help keep your scones perfectly tender.
Ingredients
For the scone dough:
- 160g cake flour
- 4g baking powder
- 10g granulated sugar
- 1g salt
- 40g butter (cut into cubes)
- 50g milk
- 40g egg yolk
For the apple cinnamon filling:
- 1 apple (about 300g), peeled and diced
- 20g white sugar
- 10g cinnamon powder
Instructions
Step 1: Prepare the Apple Cinnamon Filling
- Prepare the Apples: Wash the apple, peel the skin, and cut it into even small cubes. It’s important to ensure the apple pieces are uniform in size for even cooking.
- Cook the Filling: Place the diced apples in a pan, then add 20g of white sugar and 10g of cinnamon powder. Cook over low heat while stirring gently to prevent the apples from sticking or burning. As the apples heat, they’ll release moisture, and the sugar will dissolve. Continue to cook until the liquid evaporates and the filling becomes thick and syrupy.
- Cool the Filling: Transfer the apple cinnamon mixture to a bowl and let it cool to room temperature before adding it to the dough. Adding hot filling directly to the dough can interfere with the texture and fermentation process.
Step 2: Make the Scone Dough
- Mix the Dry Ingredients: In a large bowl, mix together 160g of cake flour, 4g of baking powder, 10g of sugar, and 1g of salt. Stir well to combine.
- Prepare the Butter: Cut 40g of butter into small cubes and add it to the dry ingredients. Wearing gloves, rub the butter into the flour mixture using your fingers until it resembles coarse breadcrumbs. Be careful not to overwork the butter, as you want it to remain in small chunks. This helps to create the flaky layers in the scones.
- Add the Wet Ingredients: Pour 50g of milk and 40g of egg yolk into the mixture. Stir with a spatula until the dough forms a lumpy texture. Then, use your hands to bring the dough together. Don’t knead it too much – just enough so the dough holds together.
Step 3: Assemble and Shape the Scones
- Roll Out the Dough:Lay a piece of plastic wrap on a flat surface and place the dough on top. Use a rolling pin to roll the dough into a square about 0.5 – 1 cm thick.
- Add the Apple Cinnamon Filling: Evenly spread the cooled apple cinnamon filling over the dough, leaving some space along the edges. Adjust the filling amount to your liking, but don’t use too much, as it could interfere with the scone’s structure.
- Fold and Layer the Dough: Fold the dough over the filling and gently press the edges to seal. Roll the dough out again and repeat the process of adding filling and folding it in once more (you don’t need to use all of the filling). This helps to create layers in the scones.
- Cut the Scones: Roll the dough to the desired thickness, then cut it into 6 equal pieces. You can cut them into triangles, squares, or any shape you prefer.
- Brush with Egg Wash: Place the scones on a baking tray. Brush each scone lightly with an egg wash (egg yolk) for a golden finish. Finally, top each scone with the remaining apple cinnamon filling as a decorative touch.
Step 4: Bake the Scones
- Preheat the Oven: Preheat your oven to 180°C (350°F). Let it heat for about 10-15 minutes to ensure an even temperature. I always make sure to do this before preparing the dough.
- Bake the Scones: Place the scones on the middle rack of the preheated oven and bake for about 20 minutes, or until they’re golden brown and have puffed up. You can check on them through the oven door – they’re ready when they’ve turned golden and risen properly.
- Cool and Serve: Remove the scones from the oven and allow them to cool on a wire rack for a few minutes. They’re best enjoyed warm, with the crispy exterior and soft, tender inside. Serve them fresh with a cup of tea!
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the apple cinnamon filling ahead of time. Store it in the fridge once it cools to room temperature, and it will keep for 2-3 days. Just let it come to room temperature before using.
Can I freeze the scones?
Yes, you can freeze the unbaked scones. After shaping and cutting them, place them on a baking tray and freeze them for 1-2 hours. Then, transfer them to a freezer-safe bag or container. Bake from frozen at 180°C (350°F) for about 25 minutes.
What can I substitute for the egg wash?
If you prefer a vegan option, you can brush the scones with a mixture of non-dairy milk or even a bit of maple syrup to achieve a similar golden finish.
The Best Apple Cinnamon Scones You’ll Ever Make
Ingredients
For the scone dough:
- 160 g cake flour
- 4 g baking powder
- 10 g granulated sugar
- 1 g salt
- 40 g butter cut into cubes
- 50 g milk
- 40 g egg yolk
For the apple cinnamon filling:
- 1 apple about 300g, peeled and diced
- 20 g white sugar
- 10 g cinnamon powder
Instructions
Step 1: Prepare the Apple Cinnamon Filling
- Prepare the Apples: Wash the apple, peel the skin, and cut it into even small cubes. It's important to ensure the apple pieces are uniform in size for even cooking.
- Cook the Filling: Place the diced apples in a pan, then add 20g of white sugar and 10g of cinnamon powder. Cook over low heat while stirring gently to prevent the apples from sticking or burning. As the apples heat, they'll release moisture, and the sugar will dissolve. Continue to cook until the liquid evaporates and the filling becomes thick and syrupy.
- Cool the Filling: Transfer the apple cinnamon mixture to a bowl and let it cool to room temperature before adding it to the dough. Adding hot filling directly to the dough can interfere with the texture and fermentation process.
Step 2: Make the Scone Dough
- Mix the Dry Ingredients: In a large bowl, mix together 160g of cake flour, 4g of baking powder, 10g of sugar, and 1g of salt. Stir well to combine.
- Prepare the Butter: Cut 40g of butter into small cubes and add it to the dry ingredients. Wearing gloves, rub the butter into the flour mixture using your fingers until it resembles coarse breadcrumbs. Be careful not to overwork the butter, as you want it to remain in small chunks. This helps to create the flaky layers in the scones.
- Add the Wet Ingredients: Pour 50g of milk and 40g of egg yolk into the mixture. Stir with a spatula until the dough forms a lumpy texture. Then, use your hands to bring the dough together. Don't knead it too much – just enough so the dough holds together.
Step 3: Assemble and Shape the Scones
- Roll Out the Dough:Lay a piece of plastic wrap on a flat surface and place the dough on top. Use a rolling pin to roll the dough into a square about 0.5 - 1 cm thick.
- Add the Apple Cinnamon Filling: Evenly spread the cooled apple cinnamon filling over the dough, leaving some space along the edges. Adjust the filling amount to your liking, but don't use too much, as it could interfere with the scone's structure.
- Fold and Layer the Dough: Fold the dough over the filling and gently press the edges to seal. Roll the dough out again and repeat the process of adding filling and folding it in once more (you don't need to use all of the filling). This helps to create layers in the scones.
- Cut the Scones: Roll the dough to the desired thickness, then cut it into 6 equal pieces. You can cut them into triangles, squares, or any shape you prefer.
- Brush with Egg Wash: Place the scones on a baking tray. Brush each scone lightly with an egg wash (egg yolk) for a golden finish. Finally, top each scone with the remaining apple cinnamon filling as a decorative touch.
Step 4: Bake the Scones
- Preheat the Oven: Preheat your oven to 180°C (350°F). Let it heat for about 10-15 minutes to ensure an even temperature. I always make sure to do this before preparing the dough.
- Bake the Scones: Place the scones on the middle rack of the preheated oven and bake for about 20 minutes, or until they're golden brown and have puffed up. You can check on them through the oven door – they're ready when they've turned golden and risen properly.
- Cool and Serve: Remove the scones from the oven and allow them to cool on a wire rack for a few minutes. They're best enjoyed warm, with the crispy exterior and soft, tender inside. Serve them fresh with a cup of tea!