Description
Light and flaky Apple Cinnamon Scones filled with fresh apple pieces, dark brown sugar, and warm cinnamon. Each golden scone has crisp edges, a tender center, and a simple powdered sugar glaze.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup cold salted butter, cut into small cubes
- 1 cup milk
- 1 medium apple, peeled and diced small, about 1 cup
- 1 large egg, beaten
- 1 teaspoon milk, for the egg wash
- 1/2 cup powdered sugar
- 1 tablespoon milk, for the glaze
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or coat it lightly with nonstick spray.
- Peel, core, and finely dice the apple. Cut the cold salted butter into small cubes.
- Whisk the flour, dark brown sugar, baking powder, cinnamon, and salt together in a large bowl.
- Add the cold butter. Cut it into the flour mixture with a pastry blender or two knives until coarse crumbs form and a few pea-size butter pieces remain.
- Make a well in the center and pour in 1 cup milk. Stir gently until a rough, shaggy dough forms.
- Fold in the diced apple without overmixing the dough.
- Turn the dough onto a lightly floured surface. Knead it two or three times, then press it into an 8-inch circle.
- Cut the dough into eight wedges with a sharp knife or bench scraper.
- Place the wedges at least 1 inch apart on the prepared baking sheet. Chill for 10 minutes for extra lift, if desired.
- Beat the egg with 1 teaspoon milk. Brush the egg wash over the tops of the scones.
- Bake on the center rack for about 20 minutes, until the scones look golden brown and the centers feel set.
- Transfer the scones to a wire rack and cool completely.
- Whisk the powdered sugar with 1 tablespoon milk until smooth. Drizzle the glaze over the cooled scones.
Notes
- Keep the butter cold until the scones enter the oven.
- Handle and knead the dough as little as possible.
- Dice the apple into small pieces so it cooks evenly.
- A rough, shaggy dough produces a lighter texture.
- Press the dough into a circle with your hands instead of rolling it.
- Chill the shaped wedges for 10 minutes before baking for extra lift.
- Use a sharp knife or bench scraper to cut clean wedges.
- Let the scones cool completely before adding the glaze.
- For a crunchy topping, skip the glaze and sprinkle coarse sugar over the egg wash.
- Store cooled scones in an airtight container at room temperature for up to three days.
- Freeze cooled, unglazed scones in a freezer-safe container for up to three months.
- Thaw frozen scones before warming and glazing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 366
- Sugar: 23
- Sodium: 520
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0.5
- Carbohydrates: 53
- Fiber: 2
- Protein: 6
- Cholesterol: 52