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5 from 7 votes

Apple Cinnamon Scones

These Apple Cinnamon Scones are filled with chopped apple, spices, and are incredibly soft and tender. The perfect treat for breakfast or brunch!
Course Breakfast
Cuisine American
Keyword apple cinnamon scones
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 scones
Author Danielle


For the scones:

  • 2 cups (250 grams) all-purpose flour, spooned & leveled
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup (65 grams) granulated sugar
  • 6 tablespoons (85 grams) cold unsalted butter, cubed
  • 1/2 cup (120 ml) heavy whipping cream (plus extra for brushing on top of the scones)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (120 grams) chopped apple

For the glaze:

  • 1 cup (120 grams) powdered sugar
  • 1-2 tablespoons (15-30 ml) milk (any kind, use more as needed)
  • ½ teaspoon vanilla extract


To make the scones:

  • 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 glaze:

  • 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!


Make sure to peel and core your apple before you chop it to use in this recipe. You may use any type of baking apple you prefer for this recipe, I prefer to use a Granny Smith apple.
Scones are best eaten the same day they are prepared. However, you may store them covered tightly on the counter for 1-2 days.