These glazed cinnamon apple scones are perfect for slow, cozy fall mornings. Buttermilk keeps them tender and moist, while diced baked apples and warm spices—cinnamon and nutmeg—fill each bite with classic autumn flavor. The scones are lightly sweet on their own, and a simple spiced glaze finishes them with the right balance of sweetness.
Glazed Cinnamon Apple Scone Recipe
When temperatures drop, I love turning on the oven and filling the house with the scent of apples and cinnamon. These apple scones are a favorite for fall: they’re not overly sweet, so the cinnamon-nutmeg glaze adds the perfect finishing touch. They work well for breakfast, brunch, or an afternoon treat with tea. If you like chocolate chip, lemon cranberry, or savory zucchini-asiago scones, these apple scones are a cozy seasonal alternative.
What Makes These Scones Work
I make these apple scones throughout the fall—my family loves them. Traditional scones usually rely on a lot of butter and full-fat dairy, but this version uses applesauce to replace much of the fat while still keeping great texture and flavor. The result is slightly more cake-like than a classic, but still tender, flaky, and richly spiced.
- Lightened up: Unsweetened applesauce replaces much of the butter, lowering the fat while keeping moistness and apple flavor.
- Bakery quality at home: The scones taste like something from a coffee shop, but they’re simple to bake in your kitchen.
- Cozy fall flavor: Diced apples and warm spices make these scones a seasonal favorite that pairs well with other apple desserts like apple cobbler or apple-cinnamon muffins.
Apple Scones
Yield: 12 scones | Serving size: 1 scone
Prep: 1 hr · Cook: 20 mins · Total: 1 hr 20 mins
Ingredients
- 1/2 cup cold buttermilk
- 1/4 cup unsweetened applesauce
- 1/4 cup dark brown sugar, packed
- 2 tsp vanilla extract
- 1 large egg
- Cooking spray
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3 tbsp cold butter, cut into small pieces
- 2 cups diced apples, peeled (Granny Smith or any firm baking apple)
For the glaze
- 1 cup powdered sugar, sifted
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 2 tbsp cold fat-free milk, plus up to 1/2 tbsp more if needed
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the buttermilk, applesauce, brown sugar, vanilla, and egg until smooth.
- Spray a baking sheet with cooking spray or line it with parchment.
- In a large bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or two knives, until the mixture resembles coarse crumbs.
- Fold in the diced apples so they’re evenly distributed through the flour mixture.
- Add the buttermilk mixture to the dry ingredients and stir just until the dough is moistened—do not overmix.
- Turn the dough onto a lightly floured surface and knead gently four times using floured hands.
- Pat the dough into a 9-inch circle about 3/4 inch thick on the prepared baking sheet. Using a sharp knife, cut the circle into 12 wedges, cutting all the way through.
- Bake for 18–20 minutes, or until the scones are golden and a toothpick inserted near the center comes out clean.
- Remove from the oven and transfer to a cooling rack for about 10 minutes.
- While the scones cool, make the glaze: whisk the sifted powdered sugar with the cinnamon, nutmeg, and 2 tablespoons cold milk. Add additional milk 1 tsp at a time if necessary to reach a drizzleable consistency. Stir until smooth.
- Place the scones on parchment or wax paper and drizzle the glaze across the tops with a spoon, or dip the tops into the glaze and return them to the paper to set.
Ingredients You’ll Need
Notes on choosing ingredients:
- Buttermilk: Gives the scones a tender crumb and mild tang. Store-bought is thicker and tangier than homemade cultured substitutes.
- Unsweetened applesauce: Replaces some butter while adding apple flavor and moisture.
- Dark brown sugar: Adds sweetness and a hint of caramel.
- Vanilla: Use extract or vanilla bean paste if you prefer visible specks of vanilla.
- Butter: Keep it cold and cut into small pieces so the scones bake up tender and slightly flaky even with reduced butter.
- Apples: Peel and core the apples; Granny Smith or any firm baking apple works well.
How to Make Apple Scones — Step by Step
- Mix the wet ingredients: Whisk buttermilk, applesauce, brown sugar, vanilla, and egg until smooth.
- Mix the dry ingredients: Whisk flours with baking powder and spices, then cut in the cold butter until the mixture resembles coarse meal.
- Combine and finish: Fold in the apples, add the wet mixture, stir until just combined, knead very lightly, shape into a circle, cut into wedges, and bake.
- Glaze: Mix powdered sugar with cinnamon, nutmeg, and cold milk to a pourable consistency and drizzle over cooled scones.
Variations
- Use less glaze or half the glaze if you prefer less sweetness.
- Skip the glaze and sprinkle Demerara sugar on the scone tops before baking for a crunchy finish.
- Substitute spices: apple pie spice, pumpkin spice, chai spice, or a pinch of cardamom all pair nicely with apples.
- To make gluten-free scones, replace the flours with a 1:1 gluten-free baking flour blend.
Proper Storage
- Room temperature: Store scones in an airtight container for up to 2 days.
- Freezer: Freeze in a zip-top bag or airtight container for up to 3 months. Thaw overnight in the refrigerator and warm briefly if desired (glaze may soften with heat).
Nutrition (per scone)
Serving: 1 scone — Calories: 184 kcal · Carbohydrates: 37 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 2 g · Cholesterol: 23 mg · Sodium: 250 mg · Fiber: 2 g · Sugar: 19 g
More Apple Recipes You’ll Love
- Apple Bread
- Apple Butter
- Apple Turnover
- Apple Cranberry Crumble
- Apple Cobbler
