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Apple & Cinnamon Scones

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!

3 fresh from the oven apple and cinnamon scones piled on a wooden board with freshly picked green apples still with their leaves on just slightly blurred in the background shot close up.

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 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, these scones make a delicious treat any time of the day.

Fresh from the oven apple and cinnamon scones piled on a wooden board with freshly picked green apples still with their leaves on just slightly blurred in the background and one scone cut and ready to eat with butter on top.

How do I ensure a light scone?

I make a good scone, and it’s something I enjoy baking and therefore bake a lot. 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.

Here’s some advice on baking the perfect scone.

First you need to bring the dough very gently together with your hands, take care not to be too heavy handed, try to use your fingers rather than the palm of your hand.

Once combined into a rough ball, place on a very well floured surface. If using a rolling pin add a generous amount of flour to that too. You don’t want the dough sticking to either the board or your rolling pin. Gently roll the dough to around 2.5cm in depth before cutting and placing onto the baking sheet and baking in the oven.

A cooling rack with scones from the oven and a hand opening one to show the texture inside the scone.
Scones should have a light, open fluffy texture once baked

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. Cut the first round of scones then gently bring the leftover dough together again before cutting more scones.

Recipe steps:

3 bowls, one with flour, cinnamon, cubed butter, and brown sugar. Another with beaten egg and buttermilk and the 3rd with grated apple.
Set out your ingredients
Rub dry ingredients together to form breadcrumbs and add grated apple
Apple cinnamon scone dough being turned out onto a lightly floured marbled work surface.
Add buttermilk and egg, bring together to form a ball of dough, place on floured surface
A hand brushing the top of scones with leftover buttermilk and egg mix to glaze the top of scones before baking.
Roll out dough and cut scones, brush gently with egg wash or milk
Apple and cinnamon scones fresh from the oven on a non stick baking mat to show the height of the scones.
Once baked place on a cooling rack

Adding flavour to scones:

The addition of grated, wet apple will stop the rise a little. This is the case when adding any wetter flavour ingredient to a scone.

Therefore some baking powder is added to the scone mix to help the dough to rise. However, again do not be heavy handed with the baking powder add only the 1/2 teaspoon asked for in the recipe. Anything more will result in a scone that tastes terrible. Add just enough to get the scone to lift.

Point worth noting:

This recipe requires you to add 1 medium egg. However, I thought it might be worthwhile adding what to do if you only have a large egg.

If you add a large egg and the same amount of buttermilk, you will have too loose a mixture and the scones will be tricky to bind together. Instead, when using a large egg cut back a little on the buttermilk, say by around 10ml. This will balance out the liquid element and should keep the dough nice and light.

Freshly baked apple and cinnamon scones topped with a slice of apple all placed on a wooden chopping board and blue background and with freshly picked green apples from a tree still with their leaves attached.

Can you freeze apple & cinnamon scones?

I am firmly of the opinion that scones are best eaten when warm and fresh from the oven, the day they are baked. They will keep another day, but past 2 days the start to taste a bit stale. For that reason I prefer to freeze leftover scones, something to take out and enjoy at a later date.

When freezing scones, simply allow to them to cool completely and place them in a container suitable for the freezer.

When taking your scones back out of the freezer they are best when warmed up a little in the oven before serving.

Pin the recipe:

Fresh apple and cinnamon scones piled on a wooden board with freshly picked green apples still with their leaves on just slightly blurred in the background and a white banner at the bottom of the image with Apple & Cinnamon Scones and Lost in Food as the author.

Additional recipe suggestions:

If you like this recipe then try some of our other scone recipes:

Some other great recipes Autumn bakes:

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

Fresh apple and cinnamon scones piled on a wooden board with freshly picked green apples still with their leaves on just slightly blurred in the background and one scone cut open and topped with salted butter and a butter knife to the side.

apple & cinnamon scones

Warming and comforting scones for a mid morning snack or afternoon treat in the autumn with apples and cinnamon.
4.62 from 21 votes
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Prep Time: 10 minutes
Cook Time: 18 minutes
Resting Time: 10 minutes
Total Time: 28 minutes
Servings: 8
Calories: 201kcal

Ingredients

  • 250 g self raising flour
  • 50 g soft light brown sugar
  • ½ tsp baking powder
  • ½ tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 50 g unsalted butter
  • 1 free range egg (medium)
  • 100 ml buttermilk
  • 2 apples (grated)

Instructions

  • 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.

Notes

  1. This scone mixture before baking is wetter than that of a typical plain scone. Only handle the dough enough to bring together and liberally flour your work surface.
  2. The buttermilk in the UK is quite thick, if you are using milk, you may need to reduce the quantity.
  3. This recipe calls for 1 MEDIUM egg, using a large egg will make the dough too wet and not rise enough. 
  4. Grating the apple allows it to be incorporated throughout the mixture but you can leave in small pieces if you prefer.  
Nutrition Facts
apple & cinnamon scones
Amount Per Serving
Calories 201 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 16mg1%
Potassium 132mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 200IU4%
Vitamin C 2.1mg3%
Calcium 45mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking, Breakfast
Cuisine : British
Keyword : baking, Scones
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Recipe Rating




Ivor

Monday 13th of November 2023

Great recipe, and useful tips, thanks. I've got sourdough discard - any suggestions as to how i can incorporate some into this recipe to vary the flavour

Ivor

Monday 13th of November 2023

@Lesley, Thanks for that Ivor

Lesley

Monday 13th of November 2023

Hi Ivor, glad you enjoyed the recipe, I do enjoy an apple and cinnamon scone. Yes, you can absolutely add sourdough discard to a scone recipe, however have never done this myself. I recommend having a look at the website foodbodsourdough.com as Elaine has lots of recipes on there, not just bread, but other great uses for your sourdough discard. I hope this helps.

J Daniels

Monday 16th of October 2023

Unfortunately this recipe doesn’t give the weight of the apples ….apples come in all sizes.

Lesley

Tuesday 17th of October 2023

Thank you, you raise a very good point. Next time I bake these scones I'll weigh my apples and amend the recipe.

Catherine

Tuesday 8th of November 2022

Hi l made these and they were delicious and soft lovely with blackcurrant jam.

Lesley

Thursday 10th of November 2022

Thank you Catherine I am so glad you enjoyed these. Apple and cinnamon scones are one of my favourite recipes.

Josephine

Thursday 3rd of June 2021

I came across your recipe for apple scone I made them they where gorgeous a bit wet but lovely & soft when cooked I loved them especially with cinnamon in them. Regards Josephine

Lesley

Tuesday 8th of June 2021

Thank you Josephine, I'm glad you enjoyed the scones. I will check that recipe when I next make these and adapt the liquids.

Zero

Monday 19th of October 2020

Very poor recipe. Sopping wet dough that would be more suited to pancakes. Lots of adjustment required which isn't ideal when you have chosen a recipe based on ingredients at hand.

Lesley

Tuesday 20th of October 2020

I am sorry that the recipe didn't work for you. We will certainly have a look and test the recipe again.