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Apple Cinnamon Scones Recipe

Flaky and soft scones layered with apple slices and spiced with cinnamon, drizzled with a maple glaze for the perfect fall tea time sweet treat recipe. It is a simple eggless dessert that is delicious warm out of the oven.
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Prep Time 15 minutes
Cook Time 30 minutes
Course biscuit, Breakfast, Brunch, Finger food, tea time
Cuisine American, British
Servings 10 large scones

Equipment

  • Mixing bowls
  • Knife
  • Chopping board
  • Rolling Pin
  • Baking tray
  • Baking paper
  • Whisk

Ingredients
  

For the scone dough -

  • 1 cup butter cold and cubed
  • 3 cups flour plus more for dusting when rolling
  • 1/4 cup castor sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 and 1/4 cup buttermilk
  • 2 tbsp heavy cram for brushing
  • 2 tbsp granulated sugar for the top

For the cinnamon apples -

  • 3 red apples cored and sliced thinly
  • 1 lemon jucie
  • 2 tsp cinnamon powder
  • 4 tbsp brown sugar
  • 1 tbsp corn flour
  • 1/2 tsp salt
  • 1 tsp vanilla

For the glaze -

  • 1 tbsp maple syrup
  • 1 tbsp milk
  • 1/2 cup icing sugar

Instructions
 

For the apples:

  • Core and thinly slice the apples. Transfer to a large mixing bowl, add the lemon juice, brown sugar, cinnamon powder, corn flour, salt, vanilla and mix well, set aside.

For the scone dough:

  • In a large mixing bowl add the flour, salt, sugar, baking powder, baking soda and stir together.
  • Add the cold cubed butter and using your finger tips rub the flour into he butter created little butter pea sized nuggets.
  • Pour in the buttermilk* and slowly work the mixture together to form a shaggy, rough dough.
  • Transfer to a clear kitchen surface and dust with flour, form a rough dough with your hands by pressing the mixture together.

Assemble:

  • Preheat the oven to 375℉ and line a baking tray with baking paper. These scones will spread and get larger while baking hence you may need to bake in tow batches depending on the size of the one and tray.
  • Using a rolling pin roll out the dough to a 9x13 inch rectangle. You may need more flour to ensure it doesn’t stick to the surface and that is fine.
  • Place the sliced apples evenly all over the dough, the apples would’ve gotten syrupy and soft - which is what we want.
  • Start rolling the dough into a cylinder/log, pinching the end to seal the scone dough with the apples.
  • Cut into 10 large triangles or 16 smaller slices and transfer to the baking tray.
  • Brush each piece with the heavy cream and sprinkle over the granulated sugar.
  • Bake for 25-30 minutes or until the top is golden, the scones have risen and spread.

For the glaze:

  • Mix al the ingredients together until smooth and pour over the warm scones, allow to set before eating and serving.

Notes

  • *Homemade buttermilk: 1 cup milk mixed with 1/4 cup heavy cream and 1 tbsp lemon juice.
  • You can chill the portioned scones before baking, wrap in cling wrap on the trap and store in the fridge overnight, bake the next morning.
  • I like to add 1 tbsp cinnamon powder in the apples but I have been told that is too much cinnamon (did not know that was a thing), hence if you like cinnamon then you can increaser the quantity.
  • These scones are best glazed while still warm as it drips down and sets evenly.
    For the glaze you can swap 1 tbsp milk with bourbon for a better flavor, also apple sand bourbon are great.