Apple & Cinnamon Scones

Freshly baked apple & cinnamon scones, there is no better cooking aroma to fill your kitchen! Using my basic Buttermilk Scone recipe as a base, I’ve added grated apple, ground cinnamon and nutmeg to the scone dough and topped with cinnamon sugar before baking.

Apple and cinnamon buttermilk scones are a delicious treat at any time of the year. But never more so than during Autumn, when the weathers on the turn and we start to look to food that’s just a little more comforting.

Apple and cinnamon is a well loved taste combination, one flavour bringing out the flavour of the other. Eaten warm straight from the oven, with butter and some homemade Apple Jelly, is there anything better? I don’t think so, and these scones make a delicious treat any time of the day.

I make a good scone and it’s something I enjoy baking. However, I have friends who say that they struggle to bake a decent scone. Some complain about the lack of rise, others saying they are too tough.

Scone dough needs a light hand. As with all scones it is essential not to overwork the dough mixture! Most of the problems people tell me about when they are baking scones are the result of too heavy a hand and overworking the dough.

Within this recipe post I will explain the process and give you my top tips for baking the perfect scone!

Why you’ll love this recipe

• A change from a plain scone, the combination of apple and cinnamon is the perfect flavour pairing.
• Scones are a quick bake, once prepared they take very little time to bake and can be enjoyed warm, straight from the oven!
• Feed a crowd as this recipe can be easily doubled up.

Recipe ingredients

• Flour – I use self raising flour to make the scones, with a little extra for dusting my work surface.
• Sugar – I like to use light muscovado or soft light brown sugar to make fruit scones as it adds an extra depth of flavour. I also like to mix some demerara sugar with ground cinnamon to sprinkle over the top of the scone before baking.
• Baking powder – I add 1/2 teaspoon of baking powder when baking scones with added fruit, this helps give the scones a little extra rise.
• Salt – I always add a pinch of salt which helps balance out the sweetness.
• Spices – I use ground cinnamon and nutmeg in the scone dough. Also a little extra cinnamon to dust over the top of the scone before baking.
• Butter – when baking scones I use unsalted butter. If using salted butter leave out the pinch of salt in the dry ingredients.
• Egg – I use a large free range egg to make the scone dough, plus an extra egg to brush over and glaze the scone before baking.
• Buttermilk – I like to use buttermilk when baking scones as I think it results is a better, more tender scone.
• Apple – when it comes to apple, I like to use a firm eating apple, something like a Granny Smith or a Pink Lady. I add 200g of grated apple, which is roughly 2 medium sized Granny Smith apples, once they’ve been peeled and cored.

How to make apple & cinnamon scones

• Preheat the oven to 220°C/200°CFan/390F. Line a baking sheet with a silicone mat or baking parchment.
• Place the flour, light brown sugar, baking powder and salt into a mixing bowl. Add 1.5 teaspoon of the ground cinnamon and all of the nutmeg.
• Now add the butter and rub it into the flour mixture with your fingers until it resembles fine breadcrumbs. Work quickly as you don’t want the butter to warm up and melt.
• Peel, core and grate the apples. Then take the grated apple into your hands and give it a gentle squeeze to remove some of the excess juice. This step is important as you don’t want to have wet scones!
• Now add the apples to the flour mixture and stir through, ensuring all the grated apple is separated and covered in flour.

• In a measuring jug, mix the egg with the buttermilk.
• Add the egg mixture into the dry ingredients and mix gently with a fork, just enough to bring the mixture together into a dough. DO NOT OVERMIX OR KNEAD THE DOUGH!

• Turn the dough out onto a well floured work surface and gently pat down to 2.5cm (1″).
• Cut the scones with a scone cutter or knife to the desired shape and size. Cut the first round of scones then gently bring the leftover dough together again before cutting more scones.
• Place onto the baking sheet and brush the top of each scone with egg wash or milk.
• Place the demerara sugar into a small bowl and stir through the remaining 1/2 teaspoon of ground cinnamon. Sprinkle a little of the cinnamon sugar over the top of each scone.

• Place the scones into a warm oven and bake for 14-18 minutes until golden. Note that cooking times will vary depending on the size of the scone cutter used. I used a 6cm (2 1/2 inch) scone cutter.
• Remove the scones from the oven and place on a wire rack to cool for 5-10 minutes before serving.

What is the secret to making good scones?

There are a few basic rules that you need to follow if you want to bake light and fluffy scone.

1. When rubbing the butter into the dry ingredients, use the tips of your fingers to form a breadcrumb like consistency and work quickly to keep the butter cool. If you use your whole hand it will warm up the butter and melt it, leaving you with something unworkable.
2. When bringing the dough together I like to use a fork, or sometimes just my fingers. Take care not to be too heavy handed, you’re only trying to pull the ingredients together into a rough ball.
3. Once combined into a rough ball, place on a very well floured surface to stop the dough from sticking. Gently press down until the dough is 2.5cm/1″ in depth. I prefer to do this rather than using a rolling pin which can flatten the scones too much. If using a rolling pin add a generous amount of flour to that too.
4. Do not knead the dough! If you overwork the dough it will not rise, you will be left with flat, hard scones. The less you work the dough the better the rise and the fluffier the scone.
5. Cut the first round of scones then gently bring the leftover dough together again before cutting more scones.

Recipe variations

• I like to use buttermilk in scones as it has a nice acidity which balances the sweetness. You could swap the buttermilk for whole milk if you prefer.
• I’ve added ground cinnamon and nutmeg to the scone dough, but feel free to swap for other spices, like ginger or a pinch of clove. If you prefer, or leave out the spice altogether.
• I like to sprinkle some cinnamon sugar over the top of the scone before baking, but this is entirely optional. I love cinnamon and this really intensifies the cinnamon flavour.
• If you don’t want to add cinnamon sugar, you can decorate the top of the scone with a wafer thin slice of apple instead.
• Leave the apple out altogether and you have a delicious cinnamon scone instead.

Serving suggestions

When it comes to scones I love to top them with clotted cream and follow that with some homemade Apple Jelly, Blackberry Jelly (Bramble Jelly), or Blackcurrant Jelly if I have a jar.

Do you put jam or cream on first?

Cream first then jam is the way they do it in Devon, and that’s my favourite. However, my daughters firmly disagree and always choose the Cornish method, spreading the jam first and topping it with clotted cream. Whichever method you favour, it’s all delicious!

Useful hints and tips

1. Buttermilk: buttermilk in the UK is quite thick, if you are using milk, you may need to reduce the quantity.
2. Grate the apple: grating the apple allows it to be incorporated throughout the mixture but you can cut it into small pieces if you prefer.
3. Remove excess liquid: if grating the apple, give it a gentle squeeze to remove some of the juice, otherwise the dough will be too wet.
4. Adapt baking times: baking times will vary depending on your oven, and also the size of the scone cutter used.
5. Equipment: If you don’t have a scone cutter, use the bottom of a glass or cup to shape the scones. Alternatively use a sharp knife to cut the scones.
6. Allergy advice: soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

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Additional recipe suggestions

If you like this recipe then try some of my other scone and easy bake recipes:

• Buttermilk Scone
• Pear & Ginger Scone
• Pumpkin Spiced Scone
• Savoury Cheese Scones
• Traditional Rock Cakes (also known as Rock Buns)
• Spiced Apple Cake
• Eve’s Pudding

If you enjoyed this bake have a look at my Ultimate Guide to Baking with Kids. This guide is full of great recipe suggestions, hints and tips for anyone who enjoys baking.