A perfect Fall bake, these scones have layers of cinnamon buttery goodness and chopped apple, with a crisp crust of turbinado sugar!
The season may be getting colder and starting to morph into Winter, but that won’t stop me from using the iconic Fall flavor combination of cinnamon and apples. Cinnamon apple is easily one of the most comforting flavor combos and one of my favorites!
My love for anything cinnamon apple is rooted in my memory of helping my dad make apple turnovers when I was little. The crust was exceptionally flaky and buttery, the cinnamon apple filling gooey and sweet, and to top it off they had a generous sprinkling of turbinado sugar. They were so, so good.
Now I’m taking that cinnamon apple flavor combo and putting it in one of my favorite breakfast foods: scones! I know a few people aren’t a fan of scones and say they are dry and flavorless, but I believe that’s because they haven’t had a true scone. Try these, and they’ll quickly change their mind. These scones have layers of cinnamon buttery goodness and chopped apple, with a crisp crust of turbinado sugar. A perfect Fall bake to end the season!
tips for success
- Keep the butter cold! – To make sure the scones turn out with flaky buttery layers and also so the dough is easy to manage, use cold butter and work fast to prevent the butter from softening.
- Looking to go a little over-the-top? You can also finish off the scones with a drizzle of caramel after baking. Embrace the decadence!
cinnamon apple scones
- 1 3/4 cup (210 grams) all-purpose flour
- 3 tbsp (38 grams) granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 6 tbsp (85 grams) unsalted butter cold and cut into 1/4 inch cubes
- 3/4 cup heavy cream cold (plus more for brushing)
- 1/2 medium-sized apple (100 grams) peeled and diced small
- turbinado sugar for topping
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt together until well-combined.
- Using a pastry blender or your fingertips, cut the butter into the dry ingredients until they resemble small, crumbly butter pockets (I smush the butter cubes between my fingertips to create layers of butter). Mix in the heavy cream with a fork until a crumbly dough forms.
- Add the diced apple, and gently knead in until well-distributed.
- Turn the dough out onto a lightly floured surface. Flatten the dough into a rough rectangle. Cut into four equal pieces, and stack the pieces on top of each other (this creates those flaky layers!). Flatten again but into a 1-inch thick circle. Cut into 6 equal triangles, and arrange on the prepared baking sheet at least 2 inches apart.
- Brush the tops of the scones with extra heavy cream, and sprinkle on the turbinado sugar.
- Bake for 16 minutes, and let cool on the baking sheet before serving.