Fresh, juicy diced apples are abundant in these apple cinnamon scones. Warm cinnamon is folded into a buttery scone dough, and a crunchy cinnamon–brown sugar topping adds a contrasting texture to the soft, moist interior. These scones are a delicious breakfast treat or afternoon snack.
Tips for flaky, moist scones
- Use cold ingredients. Unlike many baked goods that call for room-temperature ingredients, scones benefit from cold egg, cream and butter. Keeping these elements chilled helps the butter stay solid and coated in flour, which yields a tender, flaky crumb.
- Grate frozen butter or work quickly with cold cubes. Grating frozen butter makes it easier to distribute through the dry ingredients with minimal mixing. If you don’t want to grate the butter, chill it well, cut into small cubes and cut it into the flour until the pieces are the size of small peas.
- Chill the shaped scones. Freeze for about 30 minutes or chill in the refrigerator for an hour before baking. This prevents spreading by keeping the butter from melting too quickly and lets the gluten relax so the scones hold their shape.
- Avoid overmixing. Work the dough only until the ingredients come together. Overmixing develops gluten and produces dense, chewy scones instead of light, flaky ones.
- Don’t overbake. Scones go from moist to dry with just a few extra minutes in the oven. Remove them when the bottoms are just turning golden and the tops look set.
Best apples for baking
Firm apples that retain texture when baked work best. Sweetness can be adjusted in the recipe to match your preference, but choosing a crisp apple helps the fruit keep its shape and offers pleasant bites throughout the scone.
- Honeycrisp: The preferred apple here—firm, crisp and sweet. It keeps its texture and adds balanced flavor. Pink Lady can work as a more economical substitute.
- Braeburn: Sweet with a hint of tartness and a firm texture that resists becoming mushy when baked.
- Jonathan: Juicy, sweet and firm—an apple many remember from orchards and local farms.
- Granny Smith: The tart option—bright and tangy, it pairs well with sweeter doughs and toppings.
Shaping scones
For tender, flaky scones, shape the dough into a single round about 1 inch high. Cut the circle into wedges—like slicing a pizza—rather than using a cookie cutter. This avoids leftover scraps that get re-rolled and overworked, which can make scones tough.
When cutting, press straight down with a sharp knife in a single clean cut rather than sawing. A one-time clean cut helps the scones rise evenly.
How to make the cinnamon crunch topping
The cinnamon crunch topping gives these scones a delightful contrast in texture. To make it, melt 2 tablespoons of butter and mix it with packed brown sugar, granulated sugar and cinnamon until a crumbly paste forms.
After the scones have chilled for about 30 minutes, brush the tops with melted butter, then spoon and press the cinnamon-sugar topping onto each scone so it adheres. Line the baking sheet with parchment paper to catch any topping that falls off and to simplify cleanup—sugar that falls onto a hot pan can burn and be difficult to remove.
Preventing the bottoms from burning
If the bottoms of your scones brown too quickly while the tops remain underbaked, use two stacked baking sheets. The extra layer insulates the bottom surface and helps the scones bake through without burning.
How to store scones
Scones are best the day they are baked and taste wonderful warm from the oven. Store leftovers in an airtight container at room temperature for 2–3 days. The cinnamon crunch topping will gradually soften—reheat a scone in the microwave for 5–10 seconds to refresh it.
Freezing scones
You can freeze these scones before baking. After shaping and chilling them for the recipe’s 30 minutes, transfer the frozen, unbaked scones to a zip-top bag and remove as much air as possible. Freeze for up to one to two months.
To bake from frozen, place the scones on a baking sheet, brush with melted butter, add the cinnamon crunch topping, and bake. They may need 2–3 extra minutes of baking time; watch them closely near the end.
Other scone recipes
- Vanilla Cardamom Plum Scones
- Lavender Scones
- Strawberry Scones
- Chocolate Cherry Almond Scones
If you make these scones, tag me on Instagram @themarblekitchenblog and leave a rating and comment below. Enjoy!
Apple Cinnamon Scones with Cinnamon Crunch Topping
Ingredients
Scone Dough
- 2 cups flour
- ⅓ cup granulated sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoon unsalted butter frozen and grated
- 1 large egg
- ½ cup heavy cream cold
- 1 teaspoon vanilla extract
- 1 cup chopped apples (Honeycrisp, Pink Lady, Fugi) peeled, ½ inch dice (about 1 large apple)
Cinnamon Crunch Topping
- ⅓ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoon cinnamon
- 3 tablespoon unsalted butter melted, divided
Instructions
Scone Dough
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Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
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In the bowl of an electric mixer fitted with a paddle, combine flour, sugar, baking powder, cinnamon and salt. Add the cold grated butter and mix on low until the mixture looks craggy and the butter is mostly incorporated, about 20–30 seconds.
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Whisk the egg, ½ cup cold heavy cream and vanilla in a small bowl. With the mixer on low, slowly add the wet ingredients to the flour mixture. Mix about 30 seconds, then add the chopped apples and mix just until combined—the dough will be lumpy.
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Turn the dough onto a floured surface and gently press it together into a disc. If it seems dry, add a touch more heavy cream to bring it together.
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Form an 8-inch (about 1 inch high) circle, leaving small visible pieces of butter. Slice into 8 wedges and place them on the prepared sheet pan.
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Freeze the scones on the sheet pan for 30 minutes, or refrigerate for 1 hour. After chilling, brush the tops with 1 tablespoon melted butter, add the cinnamon crunch topping and press it gently to adhere.
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Bake 13–15 minutes, until the bottoms are golden and the topping is browned. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cinnamon Crunch Topping
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Combine brown sugar, granulated sugar and 2 tablespoons melted butter in a small bowl and stir until a crumbly paste forms. Use this to top the chilled scones before baking.
Notes
- Scones are best the day they’re baked but can be kept in an airtight container at room temperature for 2–3 days.
- To make ahead: freeze the shaped scones on the sheet pan, then transfer to a sealed bag once solid. Add the cinnamon crunch topping right before baking. Frozen scones may need an extra minute or two in the oven.