Cinnamon Apple Scones

I love a good scone for breakfast! And these cinnamon apple scones are SO good! They're flaky, buttery, and loaded with fresh apples and warm cinnamon. I simply can't get enough of them

Cinnamon Apple Scones

This recipe is incredibly simple, easy to make and egg-free. All you need to do is shred the Honeycrisp apples, prepare the dough, cut it into equal pieces, and bake it for 20 minutes.

The key to the best flaky scones is to use cold or frozen butter and not overwork the batter.

You'll Need

"See the recipe card below for more information about the ingredients and quantities."

Apple: I used shredded Honeycrisp apple because it is firm and sweet. Granny Smith apple also works well in this recipe.

Tip: I prefer to grate my apple to avoid large chunks in the batter.

Flour: Like my Cherry Scones recipe, I use all-purpose flour (plain flour).

White sugar: I use just ¼ cup of sugar to add a little bit of sweetness to the batter; however, you may use brown sugar if you like.

Baking powder and baking soda: I use both leavening agents to make my scone puff up and rise.

Cinnamon: Ground cinnamon complements the flavor of apple in the recipe. It also gives scones their distinct and delectable aroma.

Butter: I use COLD unsalted butter. It gives a rich flavor to my scones.

Milk: I use full-fat milk; I add it to the batter to make a soft dough. It also adds moisture to the dish and makes it light and fluffy.

How To Make Apple Cinnamon Scones - Step By Step

One: Preheat the oven to 350 F / 180 C and line a baking tray with parchment paper.

Two: In a bowl, mix flour, baking powder, baking soda, sugar, ground cinnamon, and salt until combined.

Three: Rub the cold butter into the mixture, then add the shredded apple and milk until a dough has formed (Do not knead or overbeat the batter; otherwise, your scones will turn out dense.).

Tip: Make sure to rub the butter into the mixture, leaving some chunks of butter to create the flaky texture that we seek.

Four: Transfer the dough to a floured surface and shape it into a circle with about 2 cm thickness.

Tip: Do not shape the dough too thinly; a 2cm thickness will make the perfect scone when baked.

Five: Use a knife to divide it into 8 pieces. Place them on the baking sheet and then scatter the cinnamon sugar on top.

Six: Bake in the oven for 15- 20 minutes until they are golden brown. Allow to cool and serve!

Tip: I store my apple scones in an airtight container at room temperature for 2-3 days. I also keep them in the freezer in a proper container for a month or two.

More Breakfast Recipes

• Jam and Coconut Cake
• Raspberry Flapjacks
• Caribbean Johnny Cakes
• Egyptian Falafel Wrap
• Rock Cakes

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