I’ve probably made at least a dozen different varieties of scones, but apple scones have to be some of my favorites. There’s just something about the smell of fresh apples and cinnamon coming from the oven as they’re baking. It fills the whole house with the smell of fall.
These scones are tender on the inside and crunchy on the edges, cinnamon-scented with lots of soft apple chunks studded throughout. The dough isn’t overly sweet since they’re drizzled with a thick layer of vanilla glaze.
A pastry cutter is a must for me when making biscuits or scones. It makes cutting butter into the flour a quick process. They’re fairly inexpensive and I highly recommend adding this tool to your kitchen if you don’t yet own one.
When I’m making scones, I prefer to use my hands rather than a rolling pin to shape the dough into a circle. I don’t mind if the scones are a bit varied in size and shape. The rough uniqueness makes them even more beautiful.
I embrace the opportunity to work with my hands here. It’s a fun process. Sort of like the grown up version of squishing play-doh except that you’re actually producing something delicious at the end. And, maybe it’s just me, but I love seeing the chunks of butter in the cold dough, right before putting them in the oven.
These apple scones would be great for brunch, but I typically make scones on a slow afternoon to enjoy as a snack, fresh from the oven.
This recipe makes 16 small scones. It’s the perfect amount to share with a small crowd and the perfect size to not commit to something too large, but feel just fine about having seconds. I hope you’ll try them! 🙂
Fresh apples are the perfect match for flaky, buttery scones topped with thick, vanilla glaze.
- 2 cups Flour
- ¼ cup Sugar
- 1 T. Baking powder
- ½ tsp. Salt
- 1 tsp. Cinnamon
- 1 stick Butter cold, cut into about ½” cubes
- ¾ Half n half or milk, cold
- 1 Apple medium, peeled and chopped finely
- Coarse sugar for sprinkling
- 1 cup Powdered sugar
- 2 T. Half n half or milk
- ½ tsp. Vanilla extract
Preheat oven to 425*F.
Thoroughly mix flour, sugar, baking powder, salt, and cinnamon in a large bowl.
Cut in butter with a pastry cutter until most pieces of butter are about the size of a pea.
Stir in chopped apples.
Gently fold in half n half just until dough starts to come together.
Flour a clean work surface and your hands and gently pat out dough into a disc about 1” thick.
Use a pizza cutter to cut the circle into 8 equal triangles. Cut each triangle in half again to get 16 smaller scones.
Arrange scones on a parchment-lined baking sheet and bake in preheated oven for about 10-14 minutes, or until golden on top.
While scones are cooling, whisk glaze ingredients together until smooth.
When scones are cool, drizzle glaze on top and enjoy!