Apple & cinnamon scones. Autumn has arrived and what better way to celebrate but with a warm cinnamon spiced scone with apple slathered in melting butter!
Apple and cinnamon scones are a delicious treat at any time of the year. But never more so than during Autumn when the weathers on the turn we look to food that’s just a little more comforting. Apple and cinnamon is a well loved taste combination, one brings out the flavour of the other. Eaten warm straight from the oven, with butter and some homemade Apple Jelly is there anything better?
How to ensure a light scone:
As with all scones it is essential not to overwork the dough mixture. Bring the dough gently together with your hands and once combined into a rough ball, place on a floured surface. Roll the dough gently to around 2.5cm in depth before cutting. 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. This is all the more important when you are adding flavouring to your scone mixture. The addition of grated, wet apple will stop the rise a little. Therefore some baking powder is added to the scone mix to help the dough to rise. However do not be heavy handed with the baking powder at this will result in a scone that tastes terrible. Add just enough to get the scone to lift.
Finally as with all scones they are best eaten when warm and fresh from the oven. However they can be easily frozen, simply allow to cool and bag. When taking scones out of the freezer they are best when warmed up a little in the oven before serving.
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Some alternative scone recipes:
If you like this recipe then try our Pumpkin Spiced Scone, our simple Buttermilk Scone or our Savoury Cheese Scone. If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.
apple & cinnamon scones
- 220 g self raising flour
- 50 g soft light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp freshly grated nutmeg
- 1 tsp cinnamon
- 50 g unsalted butter
- 1 free range egg - medium
- 100 ml buttermilk
- 2 apples - grated
- Preheat oven to 220°C (200°C for fan assist oven)
- Add dry ingredients to bowl, then add butter and work through fingers until it resembles fine breadcrumbs
- In a measuring jug, mix egg with the buttermilk.
- Add liquid ingredients into dry ingredients and mix with a fork gently to just bring together. DO NOT OVERMIX!
- Fold through grated apples.
- Turn out onto floured work surface and either pat down to 1 inch or roll gently. Cut with a scone cutter or knife to desired shape and size. Brush top with egg wash or milk.
- Bake for 14-18 (depending on size) or until golden.
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