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Apple Cinnamon Scones

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Apple Cinnamon Scones make for a great weekend breakfast idea.  This recipe makes a scone that is so moist and delicious!  I’ve used the same basic scone recipe I’ve used before but made a different flavor profile.

Apple Cinnamon Scones
To go along with my fun new blog header, I decided to quickly post these babies.  I’ve had fun playing around with the sour cream scones I posted in the fall and these are one of my favorite variations.  They are packed with fresh apples then rolled in cinnamon sugar before baking.   Yum!  If you want to up the “pretty factor” just drizzle them with some powdered sugar glaze.  I am always a fan of a good drizzle of glaze 🙂

Apple Cinnamon Scones

These scones turn out fairly large and one is more than enough for one person.  I have found that they do last well for a couple days after baking in an air tight container.

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Apple Cinnamon Scones

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  • Yield: 12 large scones

Ingredients

1 C sour cream (I used light)


1 tsp baking soda


4 C flour


1 C sugar


2 C apple, peeled and diced small


2 tsp baking powder


1/4 tsp cream of tartar


1 tsp salt


1 C butter


1 egg, beaten


1 tsp cinnamon


cinnamon sugar

Icing


juice from 1/2 large orange


powdered sugar


dash of salt

Instructions

1.  In a small bowl, combine the sour cream and baking soda.  Set aside and allow to bubble up.
2.  Preheat oven to 350.  Lightly grease a large baking sheet.
3.  In large bowl or food processor, mix the flour, sugar, baking powder, cinnamon, cream of tartar, zest and salt.  Cut in the butter until pieces are pea sized. Stir in chopped apples.  Stir in sour cream mixture and beaten egg.  Mix just until moistened.  (I had to dump mine on the counter at the end and knead it lightly to get it into a ball)
4.  Turn dough onto lightly floured surface and knead briefly.  Roll dough into a 3/4″ round.  Cut into 12 wedges and place them 2″ apart on baking sheet.  (This makes BIG scones.  Next time I will cut them smaller to make 18-24.  They spread a lot so don’t cram them onto your pan.  Make two batches if necessary)
5. Roll cut scones in cinnamon sugar before baking.
6.  Bake 15 minutes or until golden brown on the edges and tops are not soft or mushy.  Cool completely and drizzle on icing.
  • Author: Carole Jones

Nutrition

  • Serving Size: 1 scone
  • Calories: 488
  • Sugar: 35g
  • Sodium: 390mg
  • Fat: 20g
  • Saturated Fat: 13g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 73g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 56mg

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

Reader Interactions

Comments

  1. Holly Savage says

    I love your new background. It is so you!!!

    Reply

  2. Vicki Cantrell says

    You mentioned juice from a 1/2 large orange and also zest in the recipe card but did not say when to add…Could you let me know that, please…I’d like to try the recipe!

    Reply

    • Carole says

      Hey Vicki! Just add it with the rest of the ingredients before putting it in the oven.

      Reply

  3. TASHA SMITH says

    How much zest is needed? Is it optional?

    Reply

    • Carole says

      Just the zest from the orange and yes it is optional

      Reply

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