Cozy up with these homemade apple cinnamon scones! These biscuits are the hug we all need right now, on a plate. Just add a cup of tea and you’re set.
These scones will have everyone asking “what are you baking!?” because let me tell you, the scent is magical. My house smells like the inside of an apple pie whenever I make these and not a single complaint is heard! I used a mixture of shredded and diced apple to get more of an apple texture and taste throughout, and it pays off big time.
The Secret to Baking Scones
Scones tend to scare people sometimes, but I’m here to remind you to not be afraid! I’ve been baking these since I was 14. The key to a good scone and tips I like to follow are :
- Use very cold butter
- Don’t over-mix your dough
- Gently pat together any scraps to re-shape (don’t over-knead) – otherwise you will get a tough scone
Can You Make Scones Ahead?
Scones, or biscuits, are best enjoyed immediately after baking. While you can make them ahead and toast them to warm them up, they really don’t compare to a fresh baked scone. Taking a moment to enjoy a fresh scone with my tea, is truly one of life’s simple pleasures. Remember to take little moments like that for yourself!
Apple Recipes
I’ve been baking biscuits since I can remember, and have made all kinds of variations, like my Raspberry Lemon Scones. [1] There is nothing quite like a homemade biscuit and a cup of tea….
If you’re on the hunt for more unique ways to bake with apples then you can try my Apple Galette [2] out, or even my yummy Homemade Apple Cider [3]! Both are great festive apple recipes. Over on Jilly’s blog there’s a Spiced Apple Cinnamon Waffle [4] recipe that’s pretty incredible too.
Apple Cinnamon Scones
Apple Cinnamon Scones
Cozy up with these homemade apple cinnamon scones! These biscuits are mouth-watering and delicious.
Ingredients
- 1 egg at room temperature
- 1/2 - 2/3 cup milk
- 1/2 cup shredded apple, peeled
- 3/4 cup whole wheat flour
- 1 1/4 cup all purpose flour
- 1 tablespoon baking powder
- 1/2 cup finely diced apple, peeled
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
Instructions
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Preheat oven to 425 F. Crack the egg into a 1 cup glass measure, mix well with a fork. Add the milk to the 2/3 cup mark and mix well again. Whisk in the shredded apple and set aside.
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In a large mixing bowl, sift the flours, baking powder, sugar, spice and salt together. Using a pastry blender or your fingers, blend in the cold butter until it is the size of peas. Add the diced apple and toss together until the apple is incorporated.
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Add the egg mixture to the flour mixture and mix together with a fork or your hands until just combined. Avoid over-mixing it as they will get tough.
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On a lightly-floured surface, pat the dough together in a 1-2” high circle and using a small biscuit cutter (I used a 2 1/2" one) or sharp knife, cut the scones into 8 wedges (you can re-form the dough gently to get more circles out of the dough scraps if using a cutter - I got 10 round scones). Place the wedges on a baking sheet lined with parchment paper.
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Bake for approximately 20 minutes, until the scones are golden brown. Serve warm.