These Cinnamon Apple Scones are a cozy blend of warm spices, tender apples, and buttery crumb that feels like a hug in every bite. The golden, flaky exterior gives way to a soft, moist interior, perfectly balanced with the sweet-tartness of fresh apples and a hint of cinnamon. In just an hour, you can create a treat that’s ideal for breakfast, brunch, or an afternoon pick-me-up. The aroma alone, as they bake, will fill your kitchen with the comforting scents of fall.
Each scone is a delightful mix of textures—crisp edges, fluffy centers, and juicy apple chunks that add a burst of flavor. Whether enjoyed warm with a drizzle of glaze or paired with your favorite tea, these scones are a simple yet indulgent way to savor the season. With a prep time of 40 minutes and a quick 20-minute bake, they’re surprisingly easy to whip up for any occasion. Perfect for sharing or savoring solo, they’re sure to become a new favorite.
Ingredients for Cinnamon Apple Scones
- Wet Ingredients:
- 2 large eggs
- ¼ cup Open Nature® Original Almond Milk (or any milk of choice)
- ¼ cup unsweetened applesauce
- 1 teaspoon O Organics® Vanilla Extract
- Dry Ingredients:
- 1¾ cups O Organics® All-Purpose Flour, spooned and leveled (plus more for kneading)
- 1 cup O Organics® Whole Wheat Flour, spooned and leveled
- ⅓ cup O Organics® Cane Sugar (or granulated sugar)
- 2½ teaspoons baking powder
- 1 teaspoon O Organics® Cinnamon
- ¾ teaspoon sea salt
- ½ teaspoon O Organics® Nutmeg
- Additional Ingredients:
- ½ cup O Organics® Coconut Oil, hardened and cut into small pieces* (or cold butter)
- 1 cup diced apple (peeled or unpeeled, your choice)
- For the Glaze and Topping:
- 1 cup powdered sugar
- 2 tablespoons Open Nature® Original Almond Milk (or any milk)
- ¼ teaspoon O Organics® Vanilla Extract
- Open Nature® Pecans, chopped (optional, for topping)
Step-by-Step Instructions
- Prepare the Wet Mixture: In a medium bowl, whisk together the eggs, almond milk, applesauce, and vanilla. Set aside.
- Combine Dry Ingredients: In a food processor, add the all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, salt, and nutmeg. Pulse a few times to combine.
- Add Coconut Oil: Add the hardened coconut oil pieces to the food processor. Pulse a few times until the mixture resembles coarse crumbs.
- Mix in Apples: Transfer the mixture to a large bowl. Stir in the diced apple.
- Fold in Wet Ingredients: Pour the egg mixture into the bowl. Use a spatula to gently fold until the dough just comes together. Avoid overmixing.
- Shape the Dough: Turn the dough onto a floured surface. Knead lightly, adding more flour as needed to prevent sticking. Form the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk.
- Chill the Dough: Place the disks on a parchment-lined baking sheet and freeze for 20 minutes.
- Preheat the Oven: While the dough chills, preheat the oven to 400°F. Line another baking sheet with parchment paper.
- Cut and Bake: Remove the dough from the freezer. Cut each disk into 6 wedges. Arrange the wedges on the prepared baking sheet, leaving space between them. Bake for 15–17 minutes, or until golden brown around the edges.
- Cool: Transfer the scones to a wire rack to cool completely.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, almond milk, and vanilla until smooth. Drizzle over the cooled scones.
- Add Toppings (Optional): Sprinkle the glazed scones with chopped pecans, if desired.
- Store: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Perfect Pairings: Serving Suggestions
These Cinnamon Apple Scones are delightful on their own, but they shine even brighter with a warm cup of coffee or tea. For a cozy breakfast, pair them with a dollop of whipped cream or a side of Greek yogurt. If you’re feeling indulgent, a scoop of vanilla ice cream turns them into a decadent dessert!
Storage Secrets: Keeping Scones Fresh
Store your scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in a 350°F oven for 5-10 minutes or microwave for 15-20 seconds for a warm, fresh-from-the-oven taste.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the diced apple for pears or add a handful of dried cranberries for a tart twist. If you’re not a fan of coconut oil, cold butter works just as well. For a nut-free version, skip the pecans and sprinkle the glaze with a pinch of cinnamon instead.
Time-Saving Tips for Busy Bakers
To save time, prep the dry ingredients and diced apple the night before. You can also freeze the shaped scone wedges before baking—just add a few extra minutes to the baking time when you’re ready to enjoy them. This recipe is perfect for make-ahead mornings!
Essential Equipment: What You’ll Need
A food processor makes combining the dough a breeze, but a pastry cutter or fork works too if you don’t have one. Don’t forget a parchment-lined baking sheet for easy cleanup and a wire rack to cool the scones evenly. A sharp knife or bench scraper is ideal for cutting the dough into perfect wedges.
Cinnamon Apple Scones
Ingredients
Method
- In a medium bowl, whisk together the eggs, almond milk, applesauce, and vanilla.
- In a food processor, place the all-purpose and whole wheat flours, the sugar, baking powder, cinnamon, salt, and nutmeg pulse to combine. Add the hardened coconut oil and pulse a few times until the coconut oil is just combined.
- Transfer the mixture to a large bowl and stir in the apple. Add the egg mixture and use a spatula to fold until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a floured surface. Knead lightly, using more flour as needed to prevent sticking. Form the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk. Place on a parchment-lined baking sheet and freeze for 20 minutes.
- Preheat the oven to 400°F and line another baking sheet with parchment paper.
- Remove the dough from the freezer and cut each disk into 6 wedges. Separate the wedges and arrange them on the prepared baking sheet. Bake for 15 to 17 minutes, or until golden brown around the edges. Transfer to a wire rack to cool.
- Make the glaze: In a medium bowl, whisk together the powdered sugar, almond milk, and vanilla until smooth. Drizzle over the cooled scones. If desired, sprinkle the glazed scones with chopped pecans.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.