Apple Cinnamon Scones

Ingredients

• 57 g (1/4 cup)unsalted butter, frozen and grated
• about 150 g (1 1/2 cups)grated Granny Smith, Gala or Pink Lady apple
• 250 g (2 cups)plain flour
• 50 g (1/4 cup)granulated sugar
• 12 g (1 tablespoon)baking powder
• 5 g (1 teaspoon)kosher salt
• 1 largecold egg
• 160 ml (2/3 cup)cold double cream
• about 85 g (1/2 cup)shop-bought cinnamon sweet bits, or homemade
• 120 g (1 cup)icing sugar
• 2.5 g (1 teaspoon)ground cinnamon
• 5 ml (1 teaspoon)vanilla extract
• 15–30 ml (1–2 tablespoons)milk

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Prepare the tray

   Line a large baking sheet with baking parchment and set it aside.

3. 3

   Mix apple and butter

   Combine the grated apple and grated unsalted butter in a bowl, mixing them together.

4. 4

   Whisk dry ingredients

   In a separate bowl, whisk the flour, granulated sugar, baking powder and kosher salt.

5. 5

   Combine the mixtures

   Add the apple and butter mixture to the dry ingredients and mix just until combined.

6. 6

   Bring dough together

   Stir in the egg, cold cream, cinnamon sweet bits, icing sugar, ground cinnamon and vanilla until a dough forms.

7. 7

   Shape the dough

   On a floured surface, knead the dough gently until smooth, then shape it into a disc about 2.5 cm (1 inch) thick.

8. 8

   Cut into wedges

   Cut the disc into 8 wedges and arrange them on the prepared baking sheet.

9. 9

   Brush and bake

   Brush the tops with milk and bake for 15–20 minutes, until golden brown.

What are apple cinnamon scones?

Scones are a familiar part of American home baking, often served at breakfast or alongside a warm drink. This version brings grated apple and cinnamon together in a tender, wedge-shaped bake.

Grated apple distributes fruit through the dough, while frozen grated butter helps keep the mixture easy to handle. Cinnamon sweet bits add little pockets of sweetness and spice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 3g protein, 30g carbs, 10g fat.

The flour, sugar and apple provide most of the carbohydrates; butter and cream contribute much of the fat, while the egg and cream provide some protein. Balance a scone with yoghurt or fruit for a more rounded breakfast or snack.

The apple and butter

Grated apple: Granny Smith gives a tart edge, while Gala or Pink Lady makes the result sweeter. Use one of the listed varieties and grate it before mixing it with the butter.

Frozen butter: Grating it helps it combine with the apple and flour mixture without needing to soften it first. Keep it cold until you are ready to use it.

Bring the dough together gently

Mixing: Add the apple mixture to the dry ingredients and stir only until incorporated. Overworking the dough can make the scones firmer.

Shaping: Knead gently on a floured surface, then pat the dough into a disc about 2.5 cm thick. A light touch helps keep the wedges tender.

Check the bake

Timing: The recipe gives a 15–20 minute baking window, as ovens and scone sizes can vary. Begin checking towards the shorter end of the range.

Doneness: Look for golden-brown tops. Let the scones settle briefly on the tray before moving them so they are easier to handle.

Sweetness and spice

Cinnamon bits: Use shop-bought pieces or homemade ones, as specified. Stir them in with the egg, cream and flavourings so they are spread through the dough.

Icing sugar: In this method, the icing sugar goes into the dough rather than being used as a finishing glaze. Follow that order when mixing.

Serving ideas

These scones work well as a breakfast treat or an afternoon snack with tea or coffee. Serve them plain to let the apple and cinnamon come through.

For a more filling plate, pair a scone with yoghurt or a piece of fruit. If serving warm, allow it to cool enough to handle first.

Recipe notes & tips

• Grate the butter while it is frozen so it stays firm as you prepare the dough.
• Use cold egg and cream as listed to keep the dough cool.
• Measure the flour without packing it into the measuring cup.
• Knead only until the dough is smooth, rather than working it for a long time.
• Leave a little space between the wedges on the baking sheet.

Variations

• Tart apple: Choose Granny Smith for a sharper fruit flavour.
• Sweeter apple: Use Gala or Pink Lady for a milder, sweeter taste.
• More cinnamon: Add a little extra ground cinnamon to the dry ingredients.
• Homemade sweet bits: Use homemade cinnamon sweet bits in place of the shop-bought ones.
• Smaller scones: Divide the dough into smaller wedges and keep an eye on them as they bake.

Common mistakes to avoid

• Soft butter: Use it frozen and grated so it does not soften before mixing.
• Overmixing: Stop once the dry ingredients are incorporated to avoid tough scones.
• Too much kneading: Handle the dough gently and knead only until smooth.
• Uneven thickness: Shape the disc to about 2.5 cm thick so the wedges bake more evenly.
• Skipping the doneness check: Start checking at 15 minutes and remove the scones when golden brown.

How to store

Once cool, store the scones in an airtight container at room temperature for up to 2 days. Warm them briefly in a low oven before serving.

Frequently asked questions