Apple Cinnamon Scones

Buttery and puffy scones with apple and cinnamon. A warming brown sugar flavour in every bite. 

Sometimes the simple things in life are the best; a quiet walk in the park, sipping hot chocolate or reading a good book. Scones, this goes for you too. Nothing beats a warm plain scone, with strawberry jam and a cup of tea. It just seems to work so well together. 

However, these apple cinnamon scones, served warm with golden syrup and black tea is a match made in heaven.

It *almost* beats a plain scone, almost.

My sister adores apples in any way, shape or form, she is obsessed! Her current favourite? Apple cinnamon muffins; every weekend I get asked "apple cinnamon muffins please?" This is why I have made this, this and a lot more unblogged stuff.

But this week, she suggested apple cinnamon scones and a lightbulb moment occurred! Why had I never thought of this? As soon as the words escapes her lips, I had to make them asap. 

20 minutes later, scones were made, and devoured! 

These scones are puffy, flaky and buttery, just like how every scones should be. Sweetened with brown sugar and with a generous helping of cinnamon, these are so morish. The trick to get perfect scones every time is so simple yet very effective - everything you use, ingredients and utensils, must be cold.

For example, I like to freeze my butter before I use it as when the butter melts in the hot temperature of the oven, steam is released, making the scones fluffier. Fridge cold butter is not cold enough!

I measure out my butter and dice it up. Then, I place it onto a tray and pop it in the freezer for 5 - 10 minutes until firm but not completely frozen. It may be harder to work the butter into the flour but trust me, it works.

Once the butter is worked into the flour and has the appearance of breadcrumbs, I like to freezer the mixture again for 10 minutes to make sure the butter stays cold.  

Apple and cinnamon are a perfect flavour pairing; the sweet fruity apple and the warming spicy cinnamon. Even though this flavour is mostly found in the autumn and fall, a little bit of apple and cinnamon all year round does no harm.

I like to use a sweet crisp apples for my baking. Today, I used a Royal Gala apple but apples such as Pink Lady or Fuji apples will also work. 

The sweet, slightly smoky golden syrup on the warm scone is an experience not to be missed! The syrup melts into the scone, making it completely irresistible. Also, you can use maple syrup or even honey. However, my dad would cover the scone in clotted cream and douse it in maple syrup.

That is not my style!

QODT ~ apple and cinnamon or mint choc chip?

Apple Cinnamon Scones
Posted by Eve
Makes 8
  • 50g butter, chopped into tiny cubes and frozen for 5 - 10 minutes beforehand
  • 220g plain flour 
  • 25g soft brown sugar
  • 1 tsp. baking soda
  • 1 3/4 tsp. cream of tartar 
  • 1 tsp. cinnamon
  • 1 apple, peeled and diced
  • 110ml buttermilk, ice cold

  1. Preheat the oven to 220ºc/ 200ºc fan/ gas mark 5 and line a baking tray with parchment paper or a non-stick baking mat.
  2. Rub the butter into the flour and sugar until crumb-like. Put the mixture into the freezer and chill for 15 minutes until ice cold but still granular and crumbly.
  3. Remove from the freezer and add the baking soda, cream of tartar, cinnamon and apple and stir well with a round-bladed knife. Pour in the buttermilk and stir until a light dough is formed. Knead lightly on a clean surface until uniform in texture.
  4. Shape into a round which is 3cm thick and cut into 8 slices, as is you would a cake.
  5. Place the scones on to the prepared baking tray and dust with a touch of sugar. Bake for 12 to 15 minutes until they are golden brown and risen. Cool on a wire rack and serve warm.


The scones are best eaten on the day of baking but can be stored in an air-tight container for up to 3 days.


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