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Two apple cinnamon scones with a white mug of hot apple cider sitting behind.

Apple Cinnamon Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 30 min (includes 15 min fridge time)
  • Cook Time: 20 min
  • Total Time: 50 minutes
  • Yield: 8 scones 1x
  • Category: Baked Goods
  • Method: Bake
  • Cuisine: American


These Apple Cinnamon Scones are tender, delicious and filled with chopped apples and cinnamon. The perfect Fall treat!


  • 2 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, diced
  • 1 egg
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk
  • 1 cup peeled and finely diced apple (approx. 1 medium apple)


  • 1 tablespoon cream or milk
  • 1 tablespoon rapadura or organic cane sugar
  • 1/2 teaspoon cinnamon


  1. Preheat oven: Preheat the oven to 400F /200C.  Line a baking sheet with parchment paper.
  2. Pulse dry ingredients + butter: Place flour, baking powder, baking soda, cinnamon and salt in a food processor and pulse to combine.  Add butter and pulse again until pea sized crumbs form (don’t over mix!).
  3. Finish dough: In a separate bowl, whisk together the egg, honey, vanilla extract and buttermilk.  Add to the food processor and pulse until it just starts to combine into a ball.  Stir in the diced apple.  The dough should be soft and slightly sticky.
  4. Shape scones: Lightly flour a flat surface and dump dough onto it.  Sprinkle a bit of flour on top as well.  Shape the dough into a disc (about 3/4 – 1 inch thick) and cut into 8 wedges.  Place wedges onto previously prepared baking sheet, leaving some space between each one.  Refrigerate for 15 minutes.  This helps to prevent the scones from spreading out in the oven.  Note:  If you don’t have room for the baking sheet in your fridge, place the scones on a plate to refrigerate and once ready to bake, transfer them to the baking sheet.
  5. Brush tops: Brush the tops of the scones with cream or milk.  Mix together the sugar and cinnamon topping in a small bowl and sprinkle over the tops.
  6. Bake: Bake for 15-20 minutes or until golden brown and baked through.  Cool for a few minutes before digging in.


  • This is the food processor that I use and love.
  • Remember to use cold ingredients and chill dough: Make sure the butter, egg and buttermilk are all cold and don’t forget to chill the scones in the fridge before baking.  This is the secret to tender scones that don’t over-spread in the oven.
  • Make Ahead + Freezing Tips:  See blog post above for directions on making scones ahead of time and how to freeze.
  • Pair them with a hot drink!  Get super cozy by pairing these scones with a hot drink like hot apple cider or Orange Spice Mulled Tea.