apple cinnamon scones

These caramel apple scones are buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and salted caramel are the perfect finishing touches! Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Caramel Apple Cinnamon Scones

(240 grams) all-purpose flour

2 and 1/2 teaspoons baking powder

cinnamon

½ teaspoon salt

cup (115 grams) unsalted butter, frozen

(120 milliliters) heavy cream (plus 2 Tbsp for brushing)

(100 grams) packed light or dark brown sugar

vanilla extract

sugar

(120 milliliters) store-bought or homemade salted caramel*

Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup heavy cream, the egg, brown sugar, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with caramel.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Delicious! Just made these without the icing but with sanding sugar on top. My house smells amazing!

I just made these and they are wonderful. I’ve always liked scones but never liked any recipes for them until now. They are moist and flavorful. I put the caramel sauce on one of them and it was very good. I’m going to try without next. Thanks Sally!

https://www.youtube.com/watch?v=gMudz_qFu7E

Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Ingredients
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc
optional: 1/2 – 1 teaspoon ground cinnamon, coarse sugar, and toppings such as vanilla icing, salted caramel, lemon icing, maple icing, brown butter icing, lemon curd, orange icing, raspberry icing, dusting of confectioners’ sugar

Get the full recipe: https://sallysbakingaddiction.com/scones-recipe/

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Perfect Scones | Sally's Baking Addiction

Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!

Apple Spiced Scones with Spiced Glaze

buttermilk

apple sauce

dark brown sugar (packed)

tsp vanilla extract

cooking spray

white whole wheat flour

all purpose flour

tbsp baking powder

tsp nutmeg

tsp salt

tbsp butter

apples

nutmeg

tbsp cold fat free milk (plus 1/2 tbsp if needed)

apple

Cinnamon

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 375°F.

Combine the first five ingredients in a medium bowl, stirring with a whisk.

Spray a baking sheet with cooking spray.

Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk.

Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.

Fold in diced minced apples.

Add buttermilk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands.

Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.

Bake until golden, about 18-20 minutes, depending on your oven.

Place on a cooling rack about 10 minutes.

Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.

Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon - or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden. Makes 12 scones.

Wow- so great! I didn’t have buttermilk so substituted 2% milk-thinned plain greek yogurt, didn’t have whole-wheat flour so just used all AP, and increased the butter to 4.5 tbs bc I wanted it to be more crumbly. I mistakenly cut into 8 pieces instead of 12 and needed to increase the cook time by 10ish minutes. Turned out so delicious with my coffee. I’m sitting here right now looking forward to when I can have another

I’m not sure how to store these. I put in Tupperware but the frosting got soggy. Should I freeze the extra or maybe not put icing on them until you serve…..?

Made this for guests this weekend . They were very good, but the texture turned out more muffin-like than scone-like.  Scones tend to be a bit more dry and crumbly.  This was very moist.  Delicious…just not exactly the texture I was expecting . And I really couldn’t see the point of kneading.  It’s wet, sticky dough…next time, I would just plop it on parchment paper and flatten into a disk.   No leftovers, however…those disappeared the second morning!  

They did not turn out crunchy as you’d expect from a scone. More of a cake-like consistency. Drizzle was delicious.

Oh YUM!  I messed up and put 1/2 cup of applesauce, so added a little more flour.  It was moist and delicious!

Amazing scones! I love the combination of apple and cinnamon. The glaze was a nice addition, as well.

I absolutely love scones! I made these today and they are awesome! I followed Gina’s recipe exactly with just one little change. I added. 5 tbsp of butter instead of 3, hoping to get a more scone like texture rather than muffin texture like a lot of the comments described they were getting.  It worked great.  I did not have a problem with sticky, batter-like dough.  The dough formed very well. I did have to bake it for about 35 minutes though.  I wanted it to have a crunchiness to it.  I made a half recipe of the icing and used a silicone basting brush to spread it over the cooled scones.  Perfect! Just the right amount for a thin coating of cinnamonly sweet goodness! I am not doing Weight Watchers so I don’t know how the extra butter would affect the points. I do 2 24hr fasts per week and just eat sensibly on non fasting days. I am having a hard time limiting myself to one piece though! I will definitely make this again! Thanks Gina for an awesome treat!

If you love cinnamon like I do these are amazing!

Delicious! Seriously so yummy, and sweet enough to feel like a cheat. I gave 4 stars only because I needed to make some adjustments, but I’m not entirely sure it’s the recipes fault. I may have read it a little wrong. Where it says, stir buttermilk mixture in until just moist, does that mean you may not use all of it? This may have solved my problem. I mixed it all in and wound up with a very sticky dough. I needed to add a few tablespoons of flour to get it firm enough to mold. This may have contributed to the extra cooking time too, I needed nearly 25 min cooking time. But in the end, it was spectacular! Thank you for another winner! 

These are so delicious! 5 stars for sure! I made them gluten free and they turned out beautifully. My flour blend doesn't have xanthan gum so I added 1/2 tsp of that. Otherwise baked as directed. Perfect and totally worth the points. Thanks Gina!

These Apple Cinnamon Scones are filled with chopped apple, spices, and are incredibly soft and tender. The perfect treat for breakfast or brunch!

Apple Cinnamon Scones

(250 grams) all-purpose flour, spooned & leveled

baking powder

salt

(65 grams) granulated sugar

(85 grams) cold unsalted butter, cubed

(120 grams) chopped apple

(120 grams) powdered sugar

Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and granulated sugar. Add the cubed cold butter and cut it into the dry ingredients with a pastry cutter (or a fork) until you have small pea-sized crumbs.

In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will seem a little crumbly. Add in the chopped apple and gently mix it in.

Scoop the dough onto a lightly floured surface, work it together with your hands, and form it into a ball. The dough may seem a little crumbly or dry at first, but it will come together as you work it together with your hands. Flatten the ball of dough into a disc that is about 1-inch thick, cut into 8 equal sized pieces, and place each piece on the prepared baking sheet. Make sure to leave a little room between each scone as they will spread some while they bake. Brush the tops of each scone with a little bit of heavy whipping cream.

Bake at 400°F for 20-25 minutes until lightly golden brown. Remove from the oven and set aside to cool.

To make the scones:

In a separate mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until fully combined. If the glaze is too thick, mix in a little extra milk.

Spoon the glaze on top of each scone and spread it around with the back of the spoon. Allow the glaze to harden for about 10-15 minutes, then serve and enjoy!

To make the glaze:

just made these. First time I’ve ever made  scones. They were amazing! Warm and soft, right out of the oven. Definitely make these again

I come back to this recipe time and again! I love it! But I change this to peaches for the summer time! So good!

Just made these. They're great! I will be making them again.

These were easy to make and absolutely delish! I used a food processor to incorporate the butter into the dry ingredients.

Mine definitely did not turn out flakey like that but they're still super yummy!! maybe I over kneaded them or something... Thanks anyways for the recipe!!

Hi Danielle!
  I just tried my hand at making scones for the first time, and i love the apple recipe! I've made plenty of biscuits so i was familiar with the general process, but your instructions made it so easy and they came out great! I also added toasted chandler walnuts and a little ginger! Fantastic!
 Thanks,
   Chance

OMG!!! I absolutely love these scones! I added hazelnut and cinnamon to the glaze recipe and sprinkled a little cinnamon on top and I’m a really happy girl. I will never buy scones again! Can’t wait to try other ingredients. Thank you and please share more.

Apple cinnamon sourdough scones are easy to make with sourdough discard. Packed with warm cinnamon and sweet apple flavor, these scones bake up tender and flaky, making them a perfect fall breakfast or afternoon snack.

Apple Cinnamon Sourdough Scones

all-purpose flour

fine sea salt

unsalted butter (frozen

sourdough starter discard

heavy cream (milk or half and half can be used)

In a medium size mixing bowl, whisk the flour, sugar, ground cinnamon, salt and baking powder together. Use a cheese grater to grate the butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Cut the flour into the butter using a pastry cutter or a bench scraper until the mixture comes together in pea size crumbs.

In a separate bowl, whisk the grated apples, starter, egg, vanilla extract, and heavy cream until smooth. Pour the wet ingredients into the dry ingredients and use a fork to gently mix. Because the grated apples release moisture, the dough will be slightly sticky.

Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8&quot; disc shape. (Use a small amount of flour if needed to help it from sticking to the surface.)

Cut the dough into 8 wedges using a bench scraper or a large knife. Arrange the wedges onto a parchment lined baking sheet with space in between each wedge. Place the baking sheet in the fridge to chill for 30 minutes.

When ready to bake, preheat the oven to 400°F (204°C). Bake for 25 minutes or until the scones are golden brown. Mix the glaze ingredients and drizzle on top of the baked scones.

I love your recipes and this is one of my new favs. Highly recommend!

These are delicious, but I have a question… if heavy cream is used for the glaze, how can they be safely stored at room temp for 4–5 days?  Wouldn’t the cream go bad?

These are fantastic! Everyone raved about them (adults and kids). I added some blueberries and about 40g of extra discard because I was about 80g short on the apple. Doubled the recipe (shredded apple was frozen &amp; pre portioned for me). Definitely a reciped everyone wants again

Our whole family loves this recipe. my 3 year old and 5 year old ask for it all the time ! we enjoy it with our coffee :) Thank you!

My husband gave these scones a 5/5.  Delicious!

This recipe was delicious. My husband asked me what bakery I got it from. I like grating the apples instead of having chunks. the apple and cinnamon flavor was even throughout. The texture using discard makes all the difference in your recipes. I love not wasting it. Your recipes are great. Thank you for changing my baking world.

Thank you so much for this recipe! Both, my husband and myself love it! All the recipes we have tried from you, turn out amazing!!

Turned out perfect . I did measure everything except salt and baking powder 
Thank you

Wow this recipe is perfection! I made a few adjustments: I omitted sugar and used 1/4 cup honey. I decreased the starter by about 1 tbsp to account for the increased liquid. Instead of grated apples, I cut the apples into small pieces and sautéed them until soft and then seasoned with cinnamon, ginger and allspice (let cool completely before adding to mixture so it doesn’t melt the cold butter). I also added ginger and allspice to the dry mix. Love all of your recipes!!

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