Homemade Apple Cinnamon Scones: Your Guide to Perfectly Soft & Flaky Breakfast Treats
These Apple Cinnamon Scones are more than just a baked good; they are a delightful experience, brimming with the cozy flavors of crisp apples and warm spices. Incredibly soft and tender, with a perfect flaky texture, these scones are an ideal indulgence for breakfast, brunch, or an afternoon treat. Get ready to bake a batch that will impress everyone!
Rediscovering the Joy of Scones: No More Dry & Bland!
For a long time, my perception of scones was unfortunately quite limited. I used to associate them with dry, crumbly, and somewhat bland pastries, often leaving me underwhelmed. It wasn’t until I ventured into making them myself that I truly understood what a scone should be. A truly great scone is a revelation – soft, tender, and wonderfully flaky, with a rich flavor that makes you crave another bite. These aren’t just any scones; this recipe for Apple Cinnamon Scones transforms the humble pastry into an irresistible delicacy, ensuring you’ll never settle for a dry scone again.
This particular recipe has become my go-to base for all sorts of scone variations, but it shines brightest with the addition of fresh, juicy apples, aromatic cinnamon, and a hint of nutmeg. Imagine the comforting essence of autumn, perfectly encapsulated within a warm, buttery scone. To say I’m smitten with these homemade Apple Cinnamon Scones would be an understatement; they’ve become a beloved staple in my kitchen, especially when I need a little taste of fall.
The Secret to Perfect Scones: The Magic of Cold Ingredients
One of the most appealing aspects of this recipe is its straightforward approach to ingredients. There’s no need to fret about bringing butter or other components to room temperature; in fact, the colder, the better! This means less waiting and more baking. You can simply gather your chilled ingredients, quickly mix the dough, pop it into the oven, and soon you’ll be enjoying warm, freshly baked scones. It’s a truly convenient and efficient baking process that yields spectacular results every time.
The importance of cold ingredients, especially cold butter, cannot be overstated when making scones and biscuits. Here’s why this seemingly small detail makes such a big difference:
- Flaky Texture: When tiny pieces of cold butter are incorporated into the flour mixture and then hit the hot oven, the water content within the butter rapidly turns into steam. This steam creates tiny pockets throughout the dough, which are responsible for that coveted light, airy, and flaky texture. If the butter is too warm, it melts into the flour too quickly, resulting in a denser, less flaky scone.
- Achieving a Good Rise: Those steam pockets also play a crucial role in helping the scones rise tall and beautiful. The rapid expansion of steam pushes the layers of dough upwards, giving your scones an impressive height.
- Preventing Overmixing: Cold ingredients are less likely to be overmixed. Overmixing develops the gluten in the flour too much, leading to a tough, dense scone. Keeping everything cold ensures a delicate crumb.
Therefore, it’s best to ensure your heavy whipping cream and egg are also thoroughly chilled. This helps maintain the butter’s cold temperature during the mixing process, protecting that delicate structure we’re aiming for.
Crafting Your Perfect Scones: A Step-by-Step Breakdown
The Dry Ingredients: Foundation of Flavor and Structure
To begin, you’ll combine your all-purpose flour, baking powder, salt, and granulated sugar. The recipe specifically calls for 1 tablespoon of baking powder, and I want to assure you, this is not a typo or an error. This generous amount of baking powder is key to achieving that impressive rise and wonderfully tall structure in your scones. It works in conjunction with the cold butter to create an incredibly light and airy result. We also add ground cinnamon and nutmeg at this stage, infusing every bite with warm, autumnal spice.
Incorporating the Butter: The Pea-Sized Secret
Once your dry ingredients are whisked together, it’s time for the cold, cubed unsalted butter. Using a pastry cutter, or even two knives or your fingertips, you’ll work the butter into the flour mixture until it resembles small pea-sized crumbs. The goal here is to keep the butter pieces distinct and prevent them from melting. This technique is fundamental to achieving those coveted flaky layers, as explained earlier. Work quickly to keep the butter as cold as possible.
The Wet Ingredients: Bringing It All Together
In a separate bowl, whisk together your cold heavy whipping cream, a large egg, and a touch of vanilla extract. This blend provides the necessary moisture and richness for the dough. Pour these wet ingredients into your dry mixture and mix gently until the dough just starts to come together. It might look a little crumbly at first, and that’s perfectly normal! The key is to avoid overmixing, which can lead to tough scones. Finally, fold in your freshly chopped apples. Any good baking apple will work, but I often reach for a Granny Smith for its tartness and firm texture that holds up beautifully during baking.
Shaping and Baking: From Dough to Golden Goodness
Turn the dough out onto a lightly floured surface. You’ll find that as you gently work it with your hands, it will transform from crumbly bits into a cohesive ball. This light kneading helps bring the dough together without overworking the gluten. Flatten the dough into a disc about 1-inch thick, then cut it into 8 equal-sized wedges or rounds. Arrange these on your prepared baking sheet, leaving a little space between each scone, as they will expand as they bake. For an extra golden crust, brush the tops with a little extra heavy whipping cream before baking.
Bake at 400°F (200°C) for 20-25 minutes, or until the scones are beautifully golden brown and have risen significantly. The aroma filling your kitchen will be absolutely divine!
The Perfect Finishing Touch: A Simple, Sweet Glaze
Once your Apple Cinnamon Scones emerge from the oven, you have the option to enjoy them plain or crown them with a simple, sweet glaze. I personally adore a classic mixture of powdered sugar, vanilla extract, and milk drizzled generously over these warm scones. The glaze adds an extra layer of sweetness and a touch of elegance. For an added boost of flavor, you could even whisk a pinch of ground cinnamon into the glaze. Feel free to experiment with other glazes too – a cream cheese glaze, a maple glaze, or even a simple sprinkle of coarse sugar before baking can all create unique and delicious variations.
Tips for Scone Perfection
- Don’t Overmix: This is the golden rule for scones. Mix until just combined to keep them tender.
- Keep it Cold: As reiterated, cold butter, cream, and egg are crucial for flakiness and rise. You can even cube your butter and put it back in the freezer for 10-15 minutes before using it.
- Proper Flour Measurement: Always spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly can compact the flour, leading to too much flour and a dry scone.
- Choosing Your Apples: While Granny Smith is excellent for its tartness and firmness, other good baking apples include Honeycrisp, Fuji, Gala, or Braeburn. Avoid apples that become too mushy when baked.
- Shaping Matters: While cutting into wedges is traditional and easy, you can also use a round cookie cutter for perfectly circular scones. Just be sure not to twist the cutter, as this can seal the edges and inhibit rise.
Serving and Storage Suggestions
These Apple Cinnamon Scones are truly best enjoyed on the day they are baked, when they are at their peak of softness and flakiness. The warmth and fresh aroma are unparalleled. However, if you have any leftovers, they can be stored covered tightly at room temperature for 1-2 days. To refresh them, a quick warm-up in the microwave or a few minutes in a moderate oven can bring back some of their original glory. They pair beautifully with a hot cup of coffee, a soothing tea, or even a dollop of whipped cream or a smear of apple butter.
For longer storage, unbaked scones can be frozen. Once shaped, place them on a baking sheet and freeze until solid, then transfer them to an airtight freezer bag. When ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time.
Apple Cinnamon Scones
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Ingredients
For the scones:
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup (65 grams) granulated sugar
- 6 tablespoons (85 grams) cold unsalted butter, cubed
- 1/2 cup (120 ml) heavy whipping cream (plus extra for brushing on top of the scones)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120 grams) chopped apple
For the glaze:
- 1 cup (120 grams) powdered sugar
- 1-2 tablespoons (15-30 ml) milk (any kind, use more as needed)
- ½ teaspoon vanilla extract
Instructions
To make the scones:
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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and granulated sugar. Add the cubed cold butter and cut it into the dry ingredients with a pastry cutter (or a fork) until you have small pea-sized crumbs.
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In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will seem a little crumbly. Add in the chopped apple and gently mix it in.
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Scoop the dough onto a lightly floured surface, work it together with your hands, and form it into a ball. The dough may seem a little crumbly or dry at first, but it will come together as you work it together with your hands. Flatten the ball of dough into a disc that is about 1-inch thick, cut into 8 equal sized pieces, and place each piece on the prepared baking sheet. Make sure to leave a little room between each scone as they will spread some while they bake. Brush the tops of each scone with a little bit of heavy whipping cream.
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Bake at 400°F (200°C) for 20-25 minutes until lightly golden brown. Remove from the oven and set aside to cool.
To make the glaze:
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In a separate mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until fully combined. If the glaze is too thick, mix in a little extra milk.
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Spoon the glaze on top of each scone and spread it around with the back of the spoon. Allow the glaze to harden for about 10-15 minutes, then serve and enjoy!
Notes
Scones are best eaten the same day they are prepared. However, you may store them covered tightly on the counter for 1-2 days.
This recipe for Apple Cinnamon Scones is inspired by the beloved Strawberry Cream Scones recipe, offering a delightful twist for apple and cinnamon lovers.
If you’re an avid fan of apple desserts, be sure to try these easy and delicious Apple Turnovers next for another comforting treat!
