Combining two fabulous things with this one… apple season and my incredible scones! Yea, self proclaimed scone enthusiast. These Apple Cinnamon Scones are a perfect Fall treat! For breakfast, brunch or an afternoon snack these scones will totally hit the spot!
If you’ve followed along here for a while then you know I really truly LOVE to make scones! Well last week I got a text from my brother asking when I was making him some chocolate chip scones {his favorite thing ever!}. So, like the wonderful sister that I am, I made them over the weekend but also made a few other varieties including a batch of my Blueberry Scones and these Apple Cinnamon Scones.
I will be sharing the chocolate chip recipe soon too so stay tuned for that one! My family can’t get enough of that one! I wanted to share these with you first in hopes that maybe just maybe it would bring along some Fall-ish vibes because it has been unseasonably warm around here lately! One thing that just screams Fall to me is apples! Growing up every year we’d head out to the orchards and pick bushels full.
I used Granny Smith apples in these because I love that bit of tartness and they hold up really well to baking too. You can certainly switch of the variety for something sweeter if you’d like. A classic combo with apples is cinnamon so I went with it for these scones too and the flavor is just incredible!! Go ahead make a batch, pour yourself a cup of coffee and enjoy!
- 2 cups flour
- ¼ cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 egg
- ½ cup buttermilk
- 6 Tbsp cold butter, small dice
- 1 granny smith apple, small dice
- 1 heaping tsp cinnamon plus extra for sprinkling
- egg wash {lightly beaten egg with a splash of water}
- Preheat your oven to 400 degrees.
- Add the flour, sugar, baking powder and salt to a food processor with the dough blade. {you can also use a hand mixer}.
- Add in the cold butter and continue to mix until the butter becomes incorporated and the pieces are about the size of peas.
- Stir in the apples and cinnamon just to coat with the dry mixture.
- In a measuring cup mix together the buttermilk and egg. Pour into the dry ingredients and stir with a spoon until the dry ingredients are mostly incorporated.
- Pour the dough out onto a very lightly floured surface {too much flour will leave you with a heavy dense scone}. Gently press together to form into a round about 1½ inches high.
- Cut into 6 even triangles. Place onto a parchment lined baking sheet and brush with some of the egg wash. Sprinkle a little extra cinnamon on top.
- Bake for approx 22-24 minutes or until lightly golden.
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