Fresh Apple Cinnamon Scones
Moist, flavorful scones made with fresh diced apple and cinnamon chips.
- Total time
- 58 min
- Active time
- 10 min
- Yield
- 12, 12 large scones
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
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King Arthur Apple Pie Spice
1 teaspoon King Arthur Apple Pie Spice or ground cinnamon
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Details and source
Acceptable alternatives: Cinnamon
Source: Fresh Apple Cinnamon Scones
Unsalted Butter
8 tablespoons (113g) unsalted butter, cold
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Fresh Apple Cinnamon Scones
Cinnamon Chips
3/4 cup (113g) cinnamon chips or 1/2 cup (71g) King Arthur Cinnamon Sweet Bits*
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: King Arthur Cinnamon Sweet Bits
Source: Fresh Apple Cinnamon Scones
Water
water or milk, for brushing
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Milk
Source: Fresh Apple Cinnamon Scones
Additional ingredient notes
Method Overview
Structured method notes that are separate from the step timeline.
Tips from our Bakers
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. Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Apple Cinnamon Scones.
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
22 min
Cook time from the source recipe card.
Total
PassiveTotal
58 min
Total time from the source recipe card.
Step 1
To make the dough: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
Step 2
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
Step 3
Stir in the chopped apple and cinnamon chips.
Step 4
In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
Step 5
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Step 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.
Step 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.
Step 8
To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with a bit of water or milk, and sprinkle with the topping.
Step 9
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
Step 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.
Step 11
To prepare for baking: For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This time 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. While the scones are chilling, preheat the oven to 425°F.
Step 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.
Step 13
Remove the scones from the oven, and cool briefly on the pan. Scones are best served warm with butter and/or jam (or even apple butter) if you like.
Step 14
Storage information: When they're completely cool, wrap in plastic and store at room temperature for up to several days. 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.
10 min
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
12, 12 large scones
Dough
Source step 1 creates or uses dough.
Mixture
Source step 2 creates or uses mixture.
Topping
Source step 8 creates or uses topping.
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Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Fresh Apple Cinnamon Scones
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