Fresh Apple Cinnamon Scones

star rating (100) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 large scones

Recipe photo

"What are you making? It smells like a fall day..." That was the reaction the first time we baked these moist, flavorful scones. Fresh diced apple and cinnamon chips complement each other beautifully, flavor-wise; and a topping of crunchy, cinnamon-enhanced coarse sugar is the perfect foil to the scones' tender texture.

Fresh Apple Cinnamon Scones

star rating (100) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 large scones
Published: 08/01/2012




  • 3 tablespoons coarse white sparkling sugar
  • 1/2 teaspoon ground cinnamon

Tips from our bakers

  • Why freeze the scones before baking? Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.
  • To make free-form rather than wedge-shaped scones, increase the applesauce to 3/4 cup. Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a lightly greased or parchment-lined baking sheet. Bake the scones in a preheated 375°F oven for about 30 minutes.
  • Scones are best served warm. They're delicious as is, but add butter and/or jam (or apple butter), if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.


see this recipe's blog »

1) In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the chopped apple and cinnamon chips.

4) In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.

8) To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.

9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

Yield: 12 scones.

Nutrition information

Serving Size: 1 scone (82g) Servings Per Batch: 12 Amount Per Serving: Calories: 280 Calories from Fat: 110 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 50mg Sodium: 270mg Total Carbohydrate: 38g Dietary Fiber: 1g Sugars: 17g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


1 2345678910  All  
  • star rating 04/27/2015
  • Katie from Philadelphia
  • I've made scones multiple times, but they always seem to spread out. This recipe turned out perfect! The freezing tip made all the difference so they didn't spread out. The flavor was awesome. I used a mix of butterscotch and white chocolate chips instead of cinnamon because I didn't have the cinnamon ones.
  • star rating 04/15/2015
  • Katryn from Mississauga, Ontario
  • AMAZING recipe. Follow to the T. We run a childcare centre and we bake them for the kids- multiply by 4 and each child has 2 scones for PM snack (about 45 children). Very easy to make We use a cup as a cut out- it makes them the perfect size and the poof up so much!
  • 04/11/2015
  • Polly from
  • I served these to a group of ladies and they loved them
  • star rating 04/08/2015
  • Mrs. Jones from Buffalo, NY
  • Lovely! Like some of the other reviewers, I didn't have cinnamon chips on hand (though I'd love to try the recipe again with them), so I just added a bit of extra cinnamon with the apples (about 1/2 teaspoon). Otherwise, I made the recipe as written and loved it!
  • star rating 03/27/2015
  • dienia from nebraska
  • awesome recipe
  • star rating 03/25/2015
  • Jenni from cranberry twp, pa
  • I made these today (minus the cinnamon chips). They mix together very easily and bake up nicely, but it wasn't quite the texture we prefer. I think we prefer scones that use milk or cream in the recipe. I also recommend KA's Fresh Blueberry Scone recipe, which uses yogurt.

    Jenni, you might enjoy the texture of our "Scone Nibbles," which use both butter and cream or milk. They can be flavored as you wish with apples, spices, chocolate, or any other dried fruit of your choosing. They are slightly crumbly but very tender and moist. We hope you give it a try! Happy scone baking! --Kye@KAF

  • star rating 03/04/2015
  • Susan from Minnesota
  • Loved these! I used Penzey's Apple Pie Spice in the dough, and their cinnamon sprinkled on top with coarse sugar. I had to add a bit of half and half to the dough to get it to the right consistency. I suppose I could have used more applesauce, but I didn't want to steal another cup of it from the kids. I always bake the KAF Scone Nibbles recipe at 375 degrees so I did the same with these and was very happy with how they browned. We had them fresh from the oven!
  • star rating 03/01/2015
  • Linda T from Hampton, Va
  • Just made these scones and they were worth the effort, great taste, easy to make, will make again.
  • star rating 02/04/2015
  • Papina from Illinois
  • Very good. I have made them several times.
  • star rating 01/27/2015
  • AnnFromAlabama from KAF Community
  • I made these for breakfast this morning and even my Yankee husband loved them. A little messy to form but well worth it, turned out beautiful, sparkly with the sugar, golden brown and crisp! Very flavorful, the addition of the cinnamon chips put them over the top. Will definitely make them often.
1 2345678910  All  

Related recipes