Packed with chunks of crisp apples, applesauce, and lots of cinnamon spice, these apple cinnamon scones are perfect for fall!

iced apple cinnamon scones on a sheet pan

One morning last week I had a hankering for scones, but with a fall twist, and 30 minutes later these delicious scones were born. They’re absolutely bursting with fresh apple flavor! There’s both chunks of fresh apples and applesauce baked in, along with a spoonful of cinnamon.

You can bake the scones and serve them as is, or you can either sprinkle a little cinnamon-sugar on top before popping them into the oven, or top the baked scones with a simple cinnamon glaze. (Or, you can be like me and do both!) Either way, I know you’re going to love this apple cinnamon scone recipe as much as we do!

close up of apple cinnamon scones

“I have made your wonderful apple and cinnamon scones several times, absolutely fabulous. Thank you for a lovely recipe.” —from Noreen

Ingredients you’ll need

  • All-purpose flour
  • Light or dark brown sugar
  • Baking powder and salt
  • Butter
  • Ground cinnamon
  • Vanilla extract
  • Eggs
  • Unsweetened applesauce
  • Diced apples: Choose an apple that’s tart and firm, and won’t break down in the oven, like honeycrisp, granny smith or gala.
  • Cinnamon-sugar (optional)
  • Powdered sugar, milk and more cinnamon (for an icing, optional)
making apple cinnamon scone dough
baked apple cinnamon scones

How to make these apple cinnamon scones

  1. Cut cold butter into the dried ingredients. The mixture should be slightly sandy, with some bigger chunks of butter throughout.
  2. Add the wet ingredients. Whisk together egg, applesauce and vanilla and then mix with the dry ingredients to make a wet shaggy dough.
  3. Shape scone dough and cut into wedges. Knead it gently with your hands to bring it together, shape into 2 disks, and cut each disk into 6 scones.
  4. Chill for 30 minutes. Put them in the freezer for 30 minutes to get dough dough cold again and firm up the butter (this way you’ll get the most rise and flakiness).
  5. Bake. Brush with egg wash and sprinkle with cinnamon sugar (if you want!). Bake in a 425°F oven for 15-20 minutes until golden brown.
  6. Add icing. If you’d like an icing, add just enough milk to powdered sugar and a bit of cinnamon to make a glaze, then drizzle over the scones. 
  7. Enjoy! Let the iced scones sit for just a few minutes, then dig in!
icing on top of apple cinnamon scones

baking tip:The difference between biscuits and scones

Biscuits and scones are very similar in how they’re made, their texture, and how we enjoy them. But there there are a few key differences: Scones are typically richer, often made with eggs and/or heavy cream. And because of the extra liquid in the dough, scones can be denser and more cake-like, while biscuits are known for being soft and flaky. Both can be either sweet or savory, though biscuits are most known for being savory while scones are sweet.
More Baking Tips »

More apple recipes

iced apple cinnamon scones on a sheet pan
5 from 1 review

Apple Cinnamon Scones

Servings: 12 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Packed with chunks of crisp apples, applesauce, and lots of cinnamon these scones are perfect for fall!
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Ingredients
 

 For the Scones:

  • 2 ¾ cup (330 grams) all-purpose flour
  • â…“ cup (70 grams) packed light or dark brown sugar
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ cup (113 grams) butter , cold and cubed
  • ¾ cup (85 grams) small diced fresh apple , peeled
  • ½ cup (120 grams) unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping:

  • 1 large egg + 1 tablespoon water , for egg wash
  • 3 tablespoons coarse or sparkling sugar
  • ½ teaspoon ground cinnamon

Icing:

  • 1 cup (113 grams) powdered sugar
  • ¼ teaspoon ground cinnamon
  • 1-2 tablespoons milk or cream

Equipment

Sheet pans
Baking sheet pan
pastry blender
Pastry blender

Instructions
 

  • Combine the 2 ¾ cup (330 grams) all-purpose flour, â…“ cup (70 grams) packed light or dark brown sugar, ¾ teaspoon salt, 2 teaspoons baking powder, and ½ teaspoon ground cinnamon in a bowl. Add the ½ cup (113 grams) butter and cut into the dry ingredients with a pastry blender or fork. Add the ¾ cup (85 grams) small diced fresh apple.
  • In a separate bowl combine the ½ cup (120 grams) unsweetened applesauce, 2 large eggs, and 1 teaspoon vanilla extract. Add to the dry ingredients and mix to make a shaggy dough.
  • Dump out onto a clean surface and knead with your hands gently to bring the dough into a ball. Divide the dough in 2 and shape each into a disk about 1-2 inches tall. Cut each disk into 6 wedges.
  • Transfer wedges to a sheet pan lined with parchment paper. Chill in the freezer for 30 minutes. Meanwhile, preheat oven to 425 degrees F.
  • Brush with egg wash. Combine coarse sugar and cinnamon and sprinkle over the top.
  • Bake until tops begin to turn golden brown, about 15-20 minutes.
  • To make the icing, combine the powdered sugar, cinnamon and milk until smooth. Drizzle over warm or cool scones. Let sit 15 minutes for icing to set, then serve.
  • Scones are best served the day they are baked, but can be stored in an airtight container in the fridge for several days.

Notes

Adapted from King Arthur Flour.
Calories: 273kcal, Carbohydrates: 44g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 61mg, Sodium: 166mg, Potassium: 171mg, Fiber: 1g, Sugar: 21g, Vitamin A: 300IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 2mg
Cuisine: American
Course: Snack
Author: Annalise Sandberg
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