Light as air and crumbly, these apple cinnamon scones are packed with chunks of apple and spicy cinnamon. The scones are made with a basic buttermilk scone base so the texture is supremely tender.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8
Ingredients
For the scones
2 ¾cups(357g)all-purpose flour
½cup(110g)light brown sugar, packed
1tablespoonbaking powder
½teaspoonbaking soda
¾teaspoonsalt
1 ½teaspoonground cinnamon
½cup(113g)unsalted butter, cut into pieces and chilled
1cup(125g)chopped fresh apple, your favorite variety (about 1 medium apple)
1cup(240ml)buttermilk
1tablespoonvanilla extract
1tablespoonheavy cream
For the glaze
1cup(120g)confectioners' sugar
2-3tablespoonsapple juice
Instructions
Make the scones
In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon together. Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs.
Gently fold in the apples. Whisk the vanilla and buttermilk together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle shaped wedges. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
Position the oven rack in the center of the oven and heat to 400°F. Brush the tops of the scones with cream. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze. Scones are best enjoyed right away.
Make the glaze
Add the confectioners' sugar to a small bowl. Drizzle in just enough of the apple juice to create a pourable glaze.
Notes
Milk or heavy cream can be used in place of apple juice. You may want to add a teaspoon of vanilla and/or cinnamon for flavor.
This recipe yields 8 large scones. For smaller scones, cut the dough into 16 pieces instead of 8.
Watch the scones closely as they bake because smaller scones may require a shorting baking time.
Make ahead tip
You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
You can keep leftover scones for up to 2 days in the refrigerator.
Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.