There’s nothing like fresh, hot apple cinnamon scones with a cup of coffee.
Light as air and crumbly, these apple cinnamon scones are packed with chunks of apple and cinnamon. The scones are made with a basic milk scone base so the texture is supremely tender.
Fall is just around the corner and it’s on one of my favorite baking seasons. All the cozy and warm spices, apple, pear, pumpkin, and everything that screams comfort. I just adore it!
Apple Cinnamon Scones
- 1 apple
- 2 cups a/p flour sifted
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch salt
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ½ stick butter cold
- ½ cup milk
Line a baking sheet with parchment paper and set aside.
Preheat oven to 425 degrees F.
Peel and core apple. Cut into small cubes and set aside.
In a large bowl, sift together flour, baking powder, baking soda and salt.
Add sugar and cinnamon into flour mixture and mix.
Cut cold butter into small slices and cut it into bowl of flour using a pastry cutter.
Add milk and stir, allowing ingredients to start forming the dough.
Add cut apples and roll on a clean working surface. Knead until dough forms.
Roll the scone dough with a rolling pin, until it’s about 1 inch thick.
Use a cookie cutter that’s about 2 ½ – 3 inches in diameter and cut dough into circles.
Place each circle on lined baking sheet, about 1-2 inches apart from each other.
Bake for 15 minutes. Allow to cool slightly before serving.
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