Description
These Easy Apple Scones are perfectly flaky and tender, bursting with juicy shredded apples and warm cinnamon spice. A quick-to-make treat that combines fresh fruit with a spiced cinnamon glaze for a delightful breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all purpose flour (plus more for dusting work surface)
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves or allspice (optional)
- 1 Tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 4 Tablespoons (56 g) frozen unsalted butter
- 2/3 to 3/4 cup (160 ml to 180 ml) cold heavy cream
- 1 large egg (cold)
- 1 cup (120 g) peeled and shredded apple
Topping & Glaze
- Cinnamon sugar (1 Tablespoon sugar + ¼ teaspoon cinnamon)
- 1 cup (120 g) confectioners’ sugar (sifted)
- 1/2 teaspoon ground cinnamon
- 2 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to keep ready for the scones.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, granulated sugar, ground cinnamon, ground cloves or allspice (if using), baking powder, and salt until thoroughly combined.
- Incorporate Butter: Use a box grater to shred the frozen unsalted butter into small pieces. Quickly whisk or toss the shredded butter into the dry ingredients to distribute evenly, helping to create a flaky texture.
- Combine Wet Ingredients: In a separate bowl or measuring cup, whisk together 2/3 cup cold heavy cream with the cold large egg until combined. Pour this mixture into the flour and butter blend.
- Add Shredded Apple: Immediately add the peeled and shredded apple to the wet and dry mixture for even distribution.
- Form Dough: Using a wooden spoon or silicone spatula, gently mix the ingredients until large dough crumbles begin to form, taking care not to overmix. Use your hands to gently form the mixture into a loose dough ball. If too dry, add additional heavy cream by tablespoons; if too sticky, add a little more flour.
- Shape Dough: Transfer the dough ball to a floured work surface and press it into an 8-inch round disc. Using a bench scraper or sharp knife, cut the disc into 8 equal triangular scones.
- Chill Scones: Place the cut scones on the prepared baking sheet, sprinkle each with the cinnamon sugar mixture, and refrigerate for about 15 minutes while preheating the oven.
- Preheat Oven: Heat the oven to 400° F (200° C). Once the oven reaches temperature and beeps, wait an additional 5 minutes to ensure consistent heat.
- Bake Scones: Remove the scones from the refrigerator and bake on the middle rack for 20 to 22 minutes or until the edges turn golden brown.
- Cool Scones: Allow the scones to cool on the baking sheet for 5 minutes before transferring them onto a wire rack.
- Make the Glaze: Whisk together the sifted confectioners’ sugar, ground cinnamon, heavy cream or milk, and vanilla extract until smooth and glossy.
- Glaze and Serve: Drizzle the cinnamon glaze over the warm scones. Serve immediately while warm or wait until the glaze hardens slightly and serve at room temperature.
Notes
- Use frozen butter to achieve the flakiest texture in your scones.
- Adjust cream amount carefully to avoid dough that is too wet or too dry.
- Shredded apple adds moisture and natural sweetness, balancing the spices perfectly.
- Keep scones chilled before baking to help them hold their shape and prevent spreading.
- The cinnamon glaze adds a lovely sweet-spicy finishing touch.
- Serve scones slightly warm for the best texture and flavor.
Nutrition
- Serving Size: 1 scone
- Calories: 351 kcal
- Sugar: 25 g
- Sodium: 163 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 62 mg
