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Apple Spice Scones: A Cozy Fall Baking Favorite

Apple Spice Scones

Buttery apple spice scones are filled with finely diced tart apple, cinnamon, and nutmeg, then finished with a simple cinnamon glaze. The recipe makes 8 tender, flaky scones.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Scones
  • 2 cups (240 g) All-purpose flour
  • 1/2 cup (100 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Cold unsalted butter, cubed
  • 1 large Large egg
  • 1/2 cup (120 ml) Heavy cream or whole milk
  • 1 teaspoon Vanilla extract
  • 1 medium apple, about 1 cup or 120–140 g Medium tart apple, peeled, cored, finely diced and blotted dry
Optional Topping
  • 1 tablespoon Coarse sugar
Simple Glaze
  • 1 cup (approximately 120 g) Confectioners’ sugar
  • 1–2 tablespoons Milk or heavy cream
  • 1/4 teaspoon Ground cinnamon
  • 1 pinch, optional Ground nutmeg

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  3. Cut the cold butter into the dry ingredients with a pastry cutter or your fingertips until coarse crumbs form, leaving some pea-sized butter pieces.
  4. Whisk the egg, cream or milk, and vanilla in a separate bowl, then add the mixture to the dry ingredients.
  5. Stir just until a shaggy dough forms, then gently fold in the finely diced, blotted-dry apple.
  6. Transfer the dough to a lightly floured surface, pat it into an approximately 8-inch round about 1 inch thick, and cut it into 8 wedges.
  7. Place the wedges on the prepared baking sheet, then chill for 15–30 minutes if you want taller scones with better shape.
  8. Brush lightly with cream or milk if desired, sprinkle with coarse sugar, and bake for 18–25 minutes until lightly golden and set in the center.
  9. Cool the scones for at least 10 minutes, whisk the glaze ingredients until smooth, and drizzle it over the cooled pastries.

Notes

Keep the butter, cream, and dough cold. Dice the apple very small and blot away excess moisture before folding it into the dough. Avoid overmixing, and chill the cut scones for 15–30 minutes before baking for improved height and shape.