Glazed Apple Cinnamon Scones

Glazed Apple Cinnamon Scones — Finally, scones that aren’t dry! The perfect fall comfort food packed with apples, cinnamon and that glaze!!

Glazed Apple Cinnamon Scones Recipe

Talk about fall comfort food on a platter! Apples, cinnamon, and warm scones. And the drippy glaze doesn’t hurt either.

It wasn’t that long ago that I was one of those people who firmly believed that all scones were dry, boring, and tasteless. Cardboard with calories. 

These Glazed Mixed Berry Scones changed my mind about scones in general, and I adapted this recipe from that one.

These apple cinnamon scones are tender, moist, buttery, and will make you feel all warm and cozy. The scones contains grated apple, plenty of cinnamon, nutmeg, and ginger. 

There’s plenty of apple in every bite, providing flavor and bits of chewy texture. As the scones bake, the apples release their juices which also helps to ensure the scones are anything but dry. Just don’t overbake.

Now you know what to do with all those apples you picked or bought at the store because they were on sale when your eyes were bigger than your stomach.

Ingredients for Apple Cinnamon Scones 

To make this apple scones recipe, you’ll need: 

• Apple
• All-purpose flour
• Granulated sugar
• Baking powder
• Cinnamon, ginger, and nutmeg
• Salt
• Unsalted butter
• Egg
• Sour cream
• Vanilla extract
• Confectioners’ sugar
• Milk or cream

Can the Sour Cream Be Substituted? 

Rather than using milk or heavy cream as the wet ingredients, sour cream is my secret weapon. Not only does it moisturize and tenderize the dough, but since it’s cultured like buttermilk, it helps the scones rise higher and stay lighter.

If you don’t keep sour cream on hand, plain full-fat Greek yogurt would be a good substitute. 

How to Make Apple Cinnamon Scones

Making this apple cinnamon scone recipe couldn’t be easier! Follow these basic steps: 

1. Whisk the dry ingredients together in a large bowl, then cut in the butter using a pastry cutter or fork.
2. Whisk the wet ingredients into the dry, then gently fold in the apples. 
3. Turn the dough onto a floured surface and shape into an 8-inch round.
4. Slice into 8 wedges, then transfer each wedge to a parchment paper-lined baking tray.
5. Bake the apple cinnamon scones until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
6. Let the scones cool completely before drizzling with glaze. 

Should You Chill Scone Dough Before Baking? 

So long as you keep your sour cream and butter in the fridge up until the point you add them to the dough, you shouldn’t need to chill the scones before baking them. 

However, if you’re working in an overly warm kitchen or you can tell your butter is starting to soften, you may wish to chill the scones for about 15 to 20 minutes before baking them. 

How to Store Apple Cinnamon Scones

Apple scones are best fresh, but will keep airtight at room temperature for up to 3 days.

I’m comfortable storing glazed items at room temperature, but if you’re not, glaze only the scones you plan to consume immediately; I don’t recommend refrigerating them because they will dry out.

Can I Freeze Apple Scones? 

I’ve never frozen these scones before, but I don’t see why you couldn’t. I recommend freezing them without the glaze to ensure they thaw well later on. 

Tips for the Best Cinnamon Apple Scones

Amount of spices: Apples and warming spices go hand in hand. It’s not overdone and you do need bold spices to stand up to 2 cups of flour and grated apples, but always season to taste. My taste says more is better when it comes to cinnamon.

Bake time: Because the scones are baking in quite a hot oven, you need to watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned. Baking times may vary widely based on moisture content in the apples, climate, and oven variances.

Glaze: The glaze is a simple confectioners’ sugar glaze, or you could use Salted Caramel. I’ve done so many caramel apple recipes that I thought I’d change it up.

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4.34 from 6 votes

Glazed Apple Cinnamon Scones

By Averie Sunshine

Finally, scones that aren't dry! The perfect fall comfort food packed with apples, cinnamon and that glaze!!

Prep Time: 15 minutes minutes

Cook Time: 24 minutes minutes

Additional Time: 6 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

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Ingredients  

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Scones

• ▢ ¾ to 1 cup grated apple loosely laid in cup, not packed (I used 1 extra-large unpeeled Fuji apples)
• ▢ 2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
• ▢ ½ cup granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 1 tablespoon cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ½ teaspoon ground ginger
• ▢ pinch salt, optional and to taste
• ▢ ½ cup unsalted butter, cold (1 stick)
• ▢ 1 large egg
• ▢ ½ cup sour cream, lite is okay
• ▢ 1 teaspoon vanilla extract

Glaze

• ▢ 1 cup confectioners’ sugar
• ▢ about 1 to 2 tablespoons cream or milk, or as needed for consistency
• ▢ Homemade Salted Caramel Sauce or your favorite, optional for drizzling instead of confectioners’ sugar glaze

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Instructions 

Scones:

• Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
• Grate the apples using the coarsest blade of a box grater (not worth dirtying a food processor); set aside.
• In a large bowl, add 2 cups flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, optional salt, and whisk to combine.
• Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
• In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
• Pour wet mixture over dry, and fold until just combined; don’t overmix or scones will be tough.
• Add the apples and any juice that was released and fold until just combined; don’t overmix. Dough will be wet and shaggy.
• Sprinkle about 2 tablespoons flour over a Silpat  or clean work surface and lightly coat hands.
• Turn dough out onto surface and shape it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
• With a large knife, slice the round into 8 equal-sized wedges.
• Using a flat spatula or pie turner, carefully transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
• Bake for about 20 to 24 minutes, or until scones are very lightly golden and cooked through; don’t overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned. Baking times may vary widely based on moisture content in the apples, climate, and oven variances; bake until done.
• Allow scones to cool on baking tray for 5 to 10 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.

Glaze:

• In a small bowl, add the confectioners’ sugar and slowly drizzle in the cream as needed, whisking until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
• Liberally spread about 2 tablespoons glaze over each scone, or as desired.
• Optionally drizzle with caramel sauce.

Notes

• Scones are best fresh, but will keep airtight at room temperature for up to 3 days. I’m comfortable storing glazed items at room temperature, but if you’re not, glaze only the scones you plan to consume immediately; I don’t recommend refrigerating them because they will dry out.
• Adapted from The Best Glazed Mixed Berry Scones.

Nutrition

Serving: 1, Calories: 480kcal, Carbohydrates: 77g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Cholesterol: 69mg, Sodium: 251mg, Fiber: 2g, Sugar: 49g

Nutrition information is automatically calculated, so should only be used as an approximation.

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