Description
Apple Cinnamon Scones are buttery, tender pastries filled with fresh apples and warm cinnamon. Cold grated butter creates flaky layers, while coarse sugar and caramel sauce add a crisp, rich finish. This recipe makes 8 scones and takes about 1 hour, including chilling time.
Ingredients
2 cups all-purpose flour, spooned and leveled
2 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup heavy cream
2 tablespoons heavy cream, for brushing
1 large egg, cold
1/2 cup packed light or dark brown sugar
1 teaspoon pure vanilla extract
1 heaping cup peeled and finely chopped apple
Extra all-purpose flour, for hands and work surface
Coarse sugar, optional
1/2 cup caramel sauce, optional
Instructions
1. Whisk the flour, baking powder, cinnamon, and salt together in a large mixing bowl.
2. Grate the frozen butter with a box grater and add it to the flour mixture.
3. Blend the butter into the dry ingredients with a pastry cutter, two forks, or your fingertips until pea-sized crumbs form.
4. Place the bowl in the refrigerator or freezer while preparing the wet ingredients.
5. Whisk 1/2 cup heavy cream, the cold egg, brown sugar, and vanilla extract together in a separate bowl.
6. Pour the wet mixture over the dry ingredients and add the chopped apple.
7. Stir gently until the dough looks evenly moistened. Do not overmix.
8. Lightly flour a work surface and transfer the dough onto it.
9. Use floured hands to shape the dough into a ball. Add a little flour if the dough feels excessively sticky, or add 1 tablespoon of heavy cream if it seems too dry.
10. Press the dough into an 8-inch disc.
11. Cut the disc into 8 equal wedges with a sharp knife or bench scraper.
12. Brush the tops with the remaining heavy cream and sprinkle with coarse sugar if desired.
13. Place the shaped scones on a lined baking sheet or plate and refrigerate for at least 15 minutes.
14. Preheat the oven to 400°F while the scones chill.
15. Line a large baking sheet with parchment paper or a silicone baking mat.
16. Arrange the chilled scones 2 to 3 inches apart on the prepared baking sheet.
17. Bake for 22 to 25 minutes, or until the edges are golden and the tops are lightly browned.
18. Allow the scones to cool for several minutes.
19. Drizzle with caramel sauce before serving, if desired.
Notes
Use Honeycrisp, Granny Smith, Fuji, or Pink Lady apples for the best flavor and texture.
Keep the butter, cream, egg, and shaped dough cold to encourage flaky layers.
Do not overmix or overwork the dough because this can make the scones firm instead of tender.
Use between 1 cup and 1 1/4 cups of chopped apple. Too much apple can prevent the scones from holding their shape.
For overnight preparation, shape the scones, cover them, and refrigerate them for up to 1 day before baking.
To freeze unbaked scones, freeze the wedges on a tray for 1 hour, then transfer them to a freezer-safe bag or container.
Bake frozen scones without thawing and add a few extra minutes to the baking time.
To freeze baked scones, cool them completely and freeze them before adding caramel.
Thaw baked scones at room temperature or overnight in the refrigerator.
Reheat baked scones in a 300°F oven for about 10 minutes or microwave an individual scone for about 30 seconds.
Store baked scones at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition values are estimates and may vary according to the ingredients and caramel sauce used.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 360
- Sugar: 23 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg