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Apple Cinnamon Scones

Teatime just got sweeter with Apple Cinnamon Scones. A welcome taste of fall in a tender, flaky scone with a crunchy cinnamon topping.
Prep Time10 minutes
Cook Time22 minutes
freezer time50 minutes
Total Time1 hour 22 minutes
Course: Teatime Treat
Cuisine: American
Keyword: apples, cinnamon, scones, teatime
Servings: 16 scones

Equipment

  • food processor

Ingredients

Scones

  • 2 3/4 cups unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon apple pie spice
  • 8 tablespoons unsalted butter cold and cubed
  • 3/4 cup fresh apple cut in 1/2" pieces (about half a medium apple)
  • 3/4 cup *cinnamon chips *substitute caramel chips or butterscotch chips
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup applesauce unsweetened

Topping

  • 3 tablespoons coarse sparkling sugar substitute Demerara or Turbinado sugar, for white sparkling sugar.
  • 1/2 teaspoon cinnamon
  • water or milk for brushing

Instructions

Food Processor Method:

  • In small bowl, whisk together eggs, applesauce and vanilla until blended; set aside.
  • Peel and core apple, cut into 1/2-inch pieces; measure out 3/4 cup.
  • Place flour, sugar, salt, baking powder, and spice in bowl of food processor fitted with blade. Pulse a few times to mix.
  • Add cold cubed butter to processor. Pulse until the smallest butter pieces are the size of large peas.
  • Add egg mixture to food processor. Pulse briefly to combine.
  • Add baking chips and pulse briefly to mix.
  • Add diced apple and pulse briefly to distribute throughout dough.
  • Scrape the dough onto floured parchment paper and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick. Brush each round with milk or water and sprinkle with sugar/cinnamon topping.
  • To minimize stickiness and for easier cutting into wedges, freeze for 20 - 30 minutes.
  • Remove from freezer and use a knife or bench scraper and slice each round into 8 wedges.
  • Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them.
  • For best texture and highest rise, return scones to freezer for 30 minutes, uncovered. This time in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F.
  • Bake the scones on a parchment lined baking sheet for 18 to 22 minutes, or until scones are golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
  • Remove the scones from the oven, and cool briefly on baking sheet. Scones are best served warm with butter and/or jam (or even apple butter) if you like.

To make topping

  • Stir together the coarse sugar and cinnamon. Brush each circle with a bit of water or milk, and sprinkle with the topping.

Notes

  • To make without a food processor:
    In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice. Work in the butter just until the mixture is unevenly crumbly. Stir in the chopped apple and cinnamon chips. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Proceed with recipe as written.
  • Use your favorite baking apple variety. . .Honey Crisp, Pink Lady, Gala or Fuji, are all good candidates.
  • Apple Pie Spice is a blend of spices, usually cinnamon, allspice, nutmeg and sometimes cardamom. Measure out your own spices if you prefer and adjust your seasoning blend to equal 1 teaspoon. 
  • When measuring flour, spoon it into a dry measuring cup and level off excess with a knife. Scooping directly from the bag yields a heavier cup, resulting in dry baked goods.
  • Storage information: When scones are completely cool, wrap in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
  • To make free-form rather than wedge-shaped scones, increase the applesauce to 3/4 cup. Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a lightly greased or parchment-lined baking sheet. Bake the scones in a preheated 375°F oven for about 30 minutes.
  • Substitute Demerara, also known as raw or Turbinado sugar, for white sparkling sugar.