These Apple Cinnamon Scones are filled with warm cinnamon and fresh, tart apples! A sweet vanilla glaze is drizzled over top for a finishing touch!

Once local fall apples are available, the fruit drawer in our refrigerator starts overflowing with all different varieties of apples! Way more than we can eat fresh.

Since there are so many available to us, thanks to living close to where a lot of our favorite varieties were created, it’s hard to choose just a couple to bring home with us! Hence the reason why we end up with more apples than we can just snack on.

The obvious solution to this problem is to bake apples into all our favorite foods!

Like these Apple Cinnamon Scones. Soft, tender scones with the flavors of fall!

We used Zestar apples for these scones, but Honeycrisp, First Kiss, SweeTango, or even Granny Smith would work well. Just use a firmer apple that has a lot of flavor.

Lots of cinnamon and a hint of nutmeg and allspice help elevate the apple flavor and give you a flavor that is reminiscent of apple pie.

Topping them off is a simple vanilla drizzle. Feel free to add more cinnamon to the glaze, if you desire!

A simple and perfect pairing to your favorite fall drink!

How to Make Apple Cinnamon Scones

Start by preheating your oven to 375 degrees Fahrenheit. 

Line your baking sheet with parchment paper or a silicone baking mat. Set it aside for later.

In a large bowl, whisk together the all-purpose flour, sugar, brown sugar, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Whisk until there are no longer any clumps of brown sugar and the spices are thoroughly incorporated.

Cut in the butter (make sure that it is cold!) until the mixture resembles coarse crumbs.

In a small bowl, whisk together the milk (the higher the fat content, the better the flavor and texture), egg, and vanilla extract until the egg is completely combined.

Add your wet ingredients to your dry ingredients, and mix until just combined.

Stir in the chopped apple just until a dough starts to form. Mixture may appear dry and crumbly but should hold together when pressed. The moisture from the apple will start to permeate the dough when you knead it.

Turn mixture out onto a lightly floured surface. 

Gently knead 5 to 6 times until the dough comes together.

Pat the dough into an approximate 8 inch circle. It’s okay if the the circle is a bit shaggy. The important part is to not overwork the dough.

If you want to keep your hands from getting dough on them when patting it into a circle, place a piece of parchment paper over the top of the dough and shape the dough.

Cut the circle into 8 pieces, and place the pieces on your prepared baking sheet.

Bake for 15-20 minutes, or until edges start to turn golden brown.

Remove baking sheet to a wire rack so the scones can start to cool.

While the scones are cooling, prepare the drizzle.

In a small bowl, whisk together the confectioner’s sugar, 3 teaspoons half and half, and the vanilla extract until smooth. Add additional half and half, 1 teaspoon at a time, until desired consistency is reached.

Drizzle glaze over the warm scones.

Allow the drizzle to harden, and enjoy!

Store any leftover scones in an airtight container.

Tips for Success

• Stir the wet ingredients into the dry ingredients just until moistened. Don’t worry if it isn’t all wet. The moisture from the chopped apple will permeate the dough, and the dough will come together when you knead it.
• Knead the dough only as much as is necessary to get dough to come together. It’s okay if the circle looks shaggy. This will keep the scones from getting tough.
• You can use white whole wheat flour in place of the all-purpose flour. Just use an additional 1 Tablespoon of milk and know that the texture will not be as tender.

More Scone Recipes to Try!

• Apple Cinnamon Roll Scones
• Coconut Cream Scones
• Maple Oat Scones