These cinnamon apple scones are tender, buttery, and filled with grated apples and sweet bursts of cinnamon sugar. Baked until golden and topped with a simple, yet flavorful cinnamon glaze, these easy scones make for a cozy fall breakfast or afternoon treat.
The grated apples keep the scones moist, and the frozen butter and cream help to create flaky layers (just like in these earl grey scones). They're packed with sugary cinnamon bits, and bring home the cozy flavors with extra cinnamon glaze!
Apples are one of the best ingredients to use in baked goods because they add a touch of sweetness and keep baked goods moist. We love grated apples in this apple cider donut bread, slices of apple in our favorite cinnamon apple dutch baby, and chunked up in apple fritter donuts, apple coffee cake, and a classic apple danish.
Jump to:
Why You'll Love This Recipe
Moist and flaky - the grated apples add softness while the shredded frozen butter releases steam to make flaky air pockets.
Cinnamon flavor - cinnamon sugar sweet bits with the addition of a simple cinnamon icing make this the ideal fall baked good, perfect for breakfast or brunch with a cozy coffee or tea pairing.
Simple ingredients - most of these ingredients are pantry staples, with the exception of the cinnamon sweet bits. But I PROMISE the sweet bits are worth the effort, so plan ahead to buy them or make them yourself!
Ingredients
- Apples. Gala, pink lady, or granny smith apples will work great in this recipe! No need to peel them, either.
- Baking powder. This is the ingredient that helps keep the apple cinnamon scones light and fluffy.
- Heavy cream. Provides needed moisture and fat for texture and flavor of the scones.
- Cinnamon sweet bits. Whether you buy cinnamon sweet bits, or make your own sweet bits, this is my favorite part of the recipe!
- Ground cinnamon. Used in the cinnamon glaze for maximum cinnamon flavor.
- Unsalted butter. Frozen and grated into the dough to create airy pockets of steam during baking.
- Powdered sugar. The base for the cinnamon icing.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap cinnamon sweet bits for 1 teaspoon ground cinnamon if you don't want to buy them or make them. Note, the flavor and texture will be very different!
- Add ½ cup chopped pecans or walnuts for crunch.
- Replace apples with shredded pears for an earthier twist.
- Drizzle the apple scones with salted caramel sauce for extra indulgence.
How to Make This Recipe
One: Grate frozen butter and return it to the freezer.
Two: Grate 1.5 cups of apples and squeeze out liquid with a towel or paper towel.
Three: Whisk together the eggs and heavy cream, then fold int he apples.
Four: Toss the frozen butter with the flour, sugar, baking powder, and salt.
Five: Add the wet ingredients to the dry ingredients, add the cinnamon sweet bits, and mix.
Six: Transfer the dough to a floured surface and pat into an 8" circle.
Seven: Cut into 8 wedges.
Eight: Transfer to a parchment-lined baking sheet and freeze while the oven preheats. Bake, then cool.
💌 Save This Recipe
Send this recipe directly to your inbox and stay up to date with new recipes!
Hot tip! Use a bench scraper to cut and transfer the scones for best results.
Nine: Make the cinnamon glaze while the scones cool.
Ten: Top each cooled scone with a generous drizzle of glaze before serving.
Expert Tips
- Squeeze out liquid from the apples after shredding and measuring. Too much extra moisture in the scones will make them stodgy.
- Be sure all dairy ingredients are very cold (egg and cream). The butter needs to be completely frozen before adding to the dough!
- For neat cuts, use a bench scraper or sharp knife and move with confidence!
- Flour the bench scraper or knife in between cuts if it becomes sticky.
- Keep the wedges relatively close together when baking. This actually aids in their rising up better.
Recipe FAQs
Yes. Shape the scones, freeze completely, then transfer to a zip top bag and freeze for up to 3 months. Bake directly from frozen, cool, then add the icing.
Of course, but I love the extra pop of cinnamon it adds. The scones are delicious plain, or you can sprinkle on some coarse sugar before baking.
Pink Lady, Gala, Braeburn, or Granny Smith are great options that are firm and slightly tart, but still sweet. Avoid very soft apples (like red delicious), which release too much liquid.
Storage
Room temperature - partially covered for two days.
Refrigerator - Store covered for up to 5 days. Re-warm in the oven before serving (and icing).
Freezer - Freeze pre-baked scones for 3 months and bake from frozen. Store baked scones for 1 month, and reheat in the oven from frozen for a few minutes.
More Easy Breakfast Recipes You'll Love
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Apple Cinnamon Scones
Equipment
- Wooden spoon
- Large baking sheet
Ingredients
Scones
- ¼ cup unsalted butter frozen & grated
- 1½ cups grated apple granny smith, gala, or pink lady
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 large egg cold
- ⅔ cup heavy whipping cream cold
- ½ cup cinnamon sweet bits store bought or make your own
Cinnamon Glaze
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Line a large baking sheet with parchment paper and set aside.
Scones
- Grate the frozen butter and place it in the freezer while you finish prepping. After grating the butter, grate the apple(s) until you have 1½ cups. Gently squeeze the liquid out of the apples with a clean cloth or paper towel.¼ cup unsalted butter, 1½ cups grated apple
- In a large bowl, whisk together the flour, sugar, baking powder and salt.2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt
- In another bowl, whisk together the egg and heavy whipping cream, then stir in the shredded apples.1 large egg, ⅔ cup heavy whipping cream
- Toss the frozen butter shreds into the flour and separate any shards so they’re all coated in flour.
- Add the liquid, apples, cinnamon bits, and use a wooden spoon to combine the dough.½ cup cinnamon sweet bits
- Scrape it out into a mound on a work surface dusted with a bit of flour, then pat it into an 8” circle (about 1” high). Use a knife or bench scraper to cut the circle into 8 wedges, then transfer them to the parchment paper baking sheet.
- Note: using a bench scraper is the easiest way to move the triangles. Slide under the pieces quickly, and with purpose to pick them up.
- Keep the wedges relatively close together on the baking sheet, as it helps the scones to rise.
- Place the pan of scones in the freezer and preheat the oven to 400℉.
- Once preheated, bake the scones for 20-25 minutes until lightly golden, then cool completely on the pan.
Cinnamon Glaze
- While the scones cool, whisk together all ingredients for the icing, adding more milk or powdered sugar to reach the desired consistency.1 cup powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1-2 tablespoons milk
- Drizzle, pipe, or spoon the icing on top of the cooled scones before enjoying.
Callan Wenner says
Ok the cinnamon sugar bits are the key to these scones so don't skip them! Slight tartness from the apple shreds helps to balance these, and my toddler LOVES them.