Apple Cinnamon Scones

Soft and easy scones loaded with diced Granny Smith apples and plenty of cinnamon. These scones are made with sour cream and a bit of light cream to keep these from getting dry and crumbly.

INGREDIENTS AND BAKING SUPPLIES

Here’s what you need to bake these scones!

INGREDIENTS

• All purpose flour.
• White and brown sugars. You’ll use both in the scone dough, and then extra brown sugar on the top.
• Baking powder and baking powder. Why both? Baking powder is the main leavening ingredients at 2 teaspoons. This is what help give the scones their height! Meanwhile, the baking soda reacts with the sour cream helping to maintain a browned look while giving additional lift.
• Butter.
• Sour cream and light cream. The sour cream helps the scone dough stay tender, but also helps to create a soft crumb. The light cream really adds that extra touch to make these bakery style cones.
• Egg.
• Cinnamon and nutmeg.
• Granny Smith apples. Definitely go for Granny Smith because they hold their texture when baking! You want that little bit of crunch with the apples, and Granny Smith will give you that. Other apples will cook down and get a bit too mushy.

BAKING SUPPLIES

• Baking sheet.
• Knife.
• Rules to measure the width of the kneaded scone dough.

BEST APPLES FOR BAKING RECIPES

Just take a look at the apple section in the produce department and you know not all apples are alike. Fuji, Macintosh, Golden, Red Delicious…the list goes on. What’s considering the “best” apple is going to depend on the recipe. Is it a cider? A sauce? A pie? Well, for these scones the best apple to use hands down is the Granny Smith.

Granny Smith apples are tart, crisp, and most importantly they hold that nice crunch even after baking. So when you want to bake something like a pie, tart, or cookie, and you don’t want a soft mushy apple…you need to go Granny Smith!

Learn more about the different types of apples and what recipes they work best in!

TIPS FOR SOFT AND TENDER SCONES

The one thing you don’t want with a scone is dry and crumbly. Crumbs are fine, but they need to be soft and tender. So we’re are a few baking tips to make sure you bake the best apple scones ever!

Use cold butter. Cold butter will help to create air pockets as it bakes. We don’t want soft butter because it will melt too quickly and create a wet dough and they will become too heavy and dense.

Dice the apples small. You want small dices not huge chunks. If pieces are too large it can really make it difficult to blend the dough together and it will fall apart easily.

Don’t overbake. Talk about a dry scone! Overbaking is the fastest way to get a sad dry scone. 15 minutes for me is perfect for getting a baked but still tender scone.

Knead gently. Don’t over knead and don’t add too much flour when you’re kneading!

Don’t flatten the dough. When you’re kneading and molding into your circular mound don’t go to thin! I only knead into a width of 7″…so use your ruler or tape measure to confirm! This width makes sure you can get 8 scones that are still baked tall!

These scones don’t need any special storage instructions! Just store these covered on the counter at room temperature. If you haven’t eaten these all within 3 days, pop the remaining scones in the fridge to preserve the freshness of the baked apples.

If you’ve chilled them in the fridge you can let one sit out to come to room temperature before eating, or pop it in the microwave for a few seconds to reheat.

Got scones? I do! Checkout more of my best scone recipes on the blog!

Copycat Panera Orange Scones
Lemon Blueberry Scones
Cinnamon Raison Scones
Jalapeno Cheddar Scones

And for more apple baking recipes you’d like these!

Caramelized Apples
Apple Crisp Cookies
Pumpkin Apple Muffins

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