Spiced Apple Scones

I’m one of those people who will eat a slice of pie for breakfast if it’s in front of me. But what to do if you’re craving apple pie for breakfast? Well, you’re in luck my friend, because today I will show you how to make apple pie scones!

My melt-in-your-mouth apple scones are made with buttermilk and heaps of fresh apple pieces lightly spiced with cinnamon, nutmeg, and cardamom – apple pie spice would be a good choice for flavoring the apple filling as well. They’re perfectly soft and moist — just the thing to serve at an autumn brunch get-together!

Why you’ll love this recipe

• Delicious for fall – These apple cinnamon scones are another adaptation of my Basic Buttermilk Scones, so you can perfect your scone-making skills! This time, we are making them with fresh apples and warm spices to give you all the autumn feels.
• Tasty enough for guests, easy enough to make whenever – I love recipes that can do both. These would be perfect to bring along to a holiday brunch but are simple to make on a weekend morning and keep at home for an indulgent breakfast.
• Comforting – The combination of spiced apples, brown sugar, buttermilk, and vanilla is just so cozy for fall. They’re perfect for a weekend treat!

Tools you’ll need

Make sure you have all of the standard baking equipment gathered before getting started on your apple cinnamon scones: mixing bowls, measuring cups and spoons, spatulas, baking sheets, and a wire cooling rack. A pastry brush will also be helpful for adding the egg wash on top of the scones.

Ingredients and substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

1. Apple – I used just 1 medium-sized apple for these. Choose one that you would like to eat on its own — some of the best for baking are Granny Smith and Honeycrisp.

2. Butter – you’ll need unsalted butter for the spiced apples and the scones themselves. It must be very cold and cubed for the apple scone batter specifically, so leave it in the fridge until ready to use.

3. Granulated sugar – adds sweetness to the scones and the sugary topping. I typically use turbinado sugar to top my scones, however, I wanted to use granulated sugar mixed with cinnamon, nutmeg, and cardamom to make these extra special. If you want a little crunch from turbinado sugar, you can add another layer of sugar topping.

4. Brown sugar – to add more depth of flavor to the spiced apples. I prefer using brown sugar here, but you could also use granulated if that’s all you have.

5. All-purpose flour – the ideal flour for homemade scones.

6. Baking soda & baking powder – both are used in this apple scone recipe for leavening. Buttermilk will activate the baking soda here.

7. Buttermilk – in addition to being our important acidic ingredient, buttermilk also contributes to a tender texture. If you don’t have any, simply combine 1 tablespoon of lemon juice with 1 cup of milk and let it sit for 5 minutes.

8. Egg – binds the ingredients together and provides structure.

9. Vanilla – pairs wonderfully with the spiced apples and adds even more warmth to the overall flavor profile.

10. Spices – I use cinnamon, nutmeg, and cardamom in the spiced apples and sugary topping. You could also incorporate more warming spices, like ginger, cloves, or allspice too. But you can simply use what you have in your pantry.

How to Make Apple Scones

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

Make the spiced apples

Peel, core, and chop the apple, then heat 1 tablespoon of butter in a small saucepan over medium. Add the apple pieces, sugar, cinnamon, nutmeg, and cardamom to the pan and heat until the sugar is melted. Continue to cook until bubbly and thickened, then set aside to cool.

Note: Precooking the apples in melted butter, brown sugar, and spices will make your apple scones even more flavorful! Don’t skip this important step.

Make the scones

Start preparing the apple scone batter by combining the flour, sugar, salt, baking soda, and baking powder in a medium bowl, then toss in the cubed butter and press it into the flour. Add the cooked and cooled apple pieces, and toss them in the flour mixture to distribute evenly.

Next beat the buttermilk, egg, and vanilla extract together and add to your mixing bowl along with the sugar syrup from the cooked apple – this will add more flavor to your scone dough because that’s where all the spices are hanging out. Fold until a wet dough forms.

Note: Remember to reserve some of the buttermilk, vanilla extract, and egg mixture to use as an egg wash to enhance browning while baking.

Cut & bake

Turn out the dough and form a circle, then cut it into 8 scones. Place them on a prepared baking sheet and brush with your reserved egg wash. Sprinkle with the spiced sugar, bake at 400 degrees Fahrenheit for 23-24 minutes, and allow to cool. Enjoy!

More baker’s tips

• Dough texture – The dough for these apple cinnamon scones is going to be wetter than usual as we’re incorporating the extra liquid from the syrup. Make sure to use enough flour while working it to keep it from getting too sticky — up to ¼ cup — but don’t overdo it and add too much. Wetter scone dough will result in softer more tender scones, which is how I like mine.
• Cold butter is key here. I often make notes on ingredient temperature, but using very cold butter in the scone batter is crucial for creating flaky layers. I usually cube mine and then pop it back in the fridge until ready to use.
• Handle the dough gently. Much like overmixing can cause the gluten in the flour to overdevelop, rough handling can also lead to tough results!

Storage

Let the apple scones cool completely before placing them in an airtight container to store. They’ll keep for about 2-3 days at room temperature, or up to a week in the refrigerator.

You can also freeze this apple scone recipe for up to 3 months. For the best texture, let them thaw in the fridge overnight before reheating them in a low-temperature oven.

FAQs

More fruity scones

• Lemon Blueberry Cream Scones
• Blueberry Buttermilk Scones
• Lemon Scones with Poppy Seeds
• Strawberry White Chocolate Scones
• Cranberry Orange Scones

Recipe inspired by Joy the Baker’s Apple Pie Biscuits.

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