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+ servings
3 apple scones stacked on top of each other

Apple Scones

These apple cinnamon scones are loaded with fresh apples and candied pecans, giving them a slightly sweet but buttery taste with a crumbly exterior.
Course Breakfast
Cuisine British
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10
Calories 306kcal
Author Ryan Beck



  • 2 cups all-purpose flour
  • ¼ cup raw cane sugar
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold
  • ¾ cup diced Granny Smith apples
  • ½ cup candied pecans, roughly chopped
  • ¾ cup buttermilk, cold
  • 1 teaspoon vanilla extract


  • 1 tablespoon unsalted butter
  • 3 tablespoon powdered sugar
  • 2 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • teaspoon sea salt


  • Preheat oven to 400°F. Whisk together flour, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. 
  • Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the apple and pecans.
  • In a small measuring cup, mix together the buttermilk and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense. 
  • Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 ½ inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones). 
  • Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of milk and then lightly sprinkle with sugar and/or cinnamon.
  • Bake for 22-25 minutes until tops are golden brown and toothpick inserted comes out clean.
  • While scones are baking make the glaze. Add butter to small saucepan over medium-high heat and brown until it smells toasty, about 2-3 minutes. Remove from heat and stir in the powdered sugar, maple syrup, vanilla extract and salt.
  • Let the scones cool slightly and then drizzle on the glaze.


  • Use cold or even frozen butter. The cold butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
  • Do not overwork the dough. Mix everything until just combined or you will have tough scones.
  • You can drizzle apple cider caramel instead of a glaze if you prefer.
  • Leftover scones will keep at room temperature for 2 days or in the fridge for 5 days.


Serving: 1g | Calories: 306kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 256mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g