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Cinnamon Apple Scones
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I’m currently scarfing down a bowl of Frosted Mini Wheats while I write this. In the other room, my bag is packed with about 6 different outfits. My mind is all over the place because I really should be taking out the trash and bringing our stuff to the car, but I just have to share these before I go.
Go where? To Chicago, of course! It’s been two months since Alex started med school, and after finishing his second round of exams, we figured a weekend getaway would be a perfect idea. So I’ll surely talk about the trip on Monday, but without further ado, here are Mini Apple Cinnamon Scones!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 scones
Mini Apple Cinnamon Scones
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 scones
Ingredients
- 2 cups all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter, chilled and cut into 1/2 inch cubes
- 1/2 cup milk, plus more for brushing
- 1 egg
- 1 teaspoon vanilla
- 1 medium apple, cut into 1/2 inch cubes
- 2 tablespoons light brown sugar
- 1/2 teaspoons cinnamon
Instructions
- In a large bowl, combine the flour, oats, sugar, salt, baking powder & soda, cinnamon, and nutmeg. Cut the butter into the flour mixture with a pastry blender until crumbly (if you don’t have a pastry blender, use two electric mixer whisks. manually work the butter into the flour with the whisks).
- In a separate bowl, whisk together the milk, egg, and vanilla. Stir these into the dry ingredients along with the apples. Using your hands, toss everything together until just combined.
- Place the dough onto a parchment paper-lined sheet. Split the dough in half, and pat each half into a 6 inch diameter disk (about 3/4 inch thick). Stir together the brown sugar and cinnamon. Brush milk over the disks, then sprinkle with the brown sugar mixture.
- Using a sharp knife, cut each disk into 6 wedges, cleaning the knife with water after each cut. Separate the wedges from each other, creating about 1/2 inch of space in between each one.
- Freeze the dough for at least 30 minutes, uncovered.
- Once ready, preheat the oven to 425°F. Bake the scones for 18-22 minutes, or until golden brown. Cool on a wire rack for about 10 minutes.
Notes
These scones are best served warm. If you’d like to reheat them, place on a baking sheet, cover lightly with foil, and bake for 10 minutes in a 350°F oven.
Recipe inspired by King Arthur Flour’s Fresh Apple Cinnamon Scones
I’ve made this recipe so many times, and both myself and my family enjoy it so much, that I just needed to thank you for sharing it. Also for explaining it with such clarity; as an amateur baker it’s quite easy and enjoyable to make, and is still wonderful in taste and texture. Perfect balance of flavours.
Just felt the need to slightly lower the amount of milk for the dough, since mine was a bit runny, but otherwise worked wonders. Even tried replacing cinnamon for sweet cocoa for my non-cinnamon-friendly eaters, and ended up quite lovely as well 🙂 Though I totally prefer your fall-friendly version.
So thank you for this recipe!! I’ll definitely browse for more and gush about it, since they’ll surely be as great as this one.
Hi Lucy,
Thank you so much for the sweet comment! I’m so glad to hear that this recipe has become a staple for you. Please do let me know what you make next, and thank you for baking with Broma!! 🙂
Im such a fan of apple and cinnamon, its a delicious flavour that reminds me of the autumn and the nights getting darker. Have pinned the recipe to come back to, exciting!
I hope you had an amazing weekend getaway! These scones are what I wish I had had for breakfast. Cinnamon and apples are a match made in scone heaven!
It was fantastic! I’m posting about it today 🙂 Hope you have a great Tuesday!