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An apple scone on a plate with cinnamon chips
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5 from 2 votes

Apple Cinnamon Scones

Fresh chunks of apple and loads of cinnamon chips in a deliciously tender, flaky, buttery scone. Great for weekend brunch!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: apple, breakfast,, brunch,
Servings: 8
Calories: 418kcal
Author: Tricia


  • ½ cup cold whole milk or buttermilk (4oz)
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened applesauce (4 oz)
  • ¼ cup granulated sugar (55g)
  • 3 cups all-purpose flour (378g)
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 10 tablespoons unsalted butter cold (5oz)
  • 1 cup diced apples peeled or unpeeled (120g or 4oz)
  • juice of ½ lemon
  • ½ teaspoon ground cinnamon
  • 1 cup cinnamon chips
  • 2 tablespoons coarse sugar

for glaze:

  • 1 cup powdered sugar (115g)
  • ½ teaspoon ground cinnamon
  • 1 ½ tablespoons milk or cream more or less for desired consistency

For garnish (optional):

  • chopped pecans or walnuts


  • Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Line an 8-inch cake pan with plastic wrap with extra hanging over the sides. Sprinkle flour over the plastic wrap and set aside. The cake pan will be used to form the scone round.
  • Whisk together the milk, vanilla, applesauce and sugar. Refrigerate until needed.
  • Combine the flour, salt, baking powder and baking soda in a large bowl. Cut the butter into 1/2-inch pieces and add to the flour mixture. Blend using a pastry cutter until only small pea size pieces remain.
  • Toss the diced apples with the juice of 1/2 a lemon then sprinkle with 1/2 teaspoon cinnamon. Add the apples and cinnamon chips to the flour and butter mixture. Fold together until incorporated.
  • Add the milk and applesauce mixture and fold using a spatula until the dough comes together and no dry flour remains. Gather the dough together and transfer to the 8-inch cake pan. If sticky lightly flour the top of the dough. Gently press the dough into the pan to form an even 8-inch round. Place the cake pan in the freezer for 5 minutes.
  • Using the plastic wrap as a sling, lift the dough out of the cake pan and place on the prepared parchment lined baking sheet. Discard the plastic wrap.
  • Cut the dough into 8 wedges. Lightly brush the tops with a little milk or melted butter. Sprinkle coarse sugar over the scone cake.
  • Separate the scones on the baking sheet. Bake for 25 to 35 minutes or until golden brown. Transfer to a wire rack to cool slightly before glazing.
  • Whisk the powdered sugar, cinnamon and milk together in a small bowl. Add more sugar or milk as needed for desired consistency. Drizzle over the scones and serve immediately.


Scones can be frozen for up to 2 months. Rewarm gently in the microwave on 50% power.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 418kcal | Carbohydrates: 65g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 297mg | Potassium: 109mg | Fiber: 2g | Sugar: 28g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg