Apple Scones
Hello friends! I’ve tested and perfected countless scones while working on my blog and at the bakery, and this apple scone recipe is one I always come back to in the fall. It’s the perfect balance of buttery pastry and warm spice, with chunks of tart apple tucked into tender, golden brown scone dough. Drizzled with a maple glaze, these scones bring the cozy flavor of autumn right to your kitchen.
Best Apple Scones Recipe
What makes this recipe special is the perfect balance of tender, flaky scone dough and juicy apple filling. The butter stays cold for layers that bake up golden brown, while sour cream adds richness and moisture for the best texture. Using a tart apple like Granny Smith or a sweet Honeycrisp creates a fresh, bright flavor that pairs beautifully with warm spice. Topped with an egg wash and cinnamon sugar, then finished with maple glaze, these scones deliver bakery-style results every time.
For full ingredients and step by step instructions, check out the recipe card below!
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What Kind of Apples Should I Use?
The type of apple you use makes a big difference in both flavor and texture. Granny Smith apples are tart and hold their shape beautifully while baking, giving a nice contrast to the sweetness of the glaze. Honeycrisp apples are slightly sweeter and add a juicy bite that enhances the scone flavor without becoming mushy. For a more delicate taste, you can also try Gala or Fuji apples, though they may soften more in the oven. No matter which you choose, make sure the apples are peeled and diced into small pieces so they bake evenly throughout the scone dough.
Apple Filling
Once you select your type of apples, peel and dice them until you reach one cup. In a medium bowl, toss the fruit with a spoonful of brown sugar, a teaspoon of flour, cinnamon, and nutmeg. This simple step helps absorb excess moisture and infuses the apples with spice before they’re folded into the scone dough.
Scone Dough
In a large bowl, whisk together the flour mixture of all-purpose flour, sugar, baking powder, baking soda, and salt. Cut cold cubes of butter into the dry mix until crumbly — you can use your fingers, a fork, or even a bench scraper to help work it in.
In a small bowl, whisk together the sour cream, egg, and vanilla extract, then pour into the dry ingredients. Stir gently until the dough just starts to come together, then fold in the apple mixture.
For the best texture, use the pat-and-fold method: turn the dough onto a floured pan or work surface, pat it into a rectangle, cut it in half with a knife or bench scraper, and stack the halves. Repeat a couple of times to build flaky layers without overmixing. Finally, shape into a circle about one inch thick and slice into eight wedges.
Place the wedges onto a parchment-lined pan. In a small bowl, whisk together heavy cream and an egg wash. Brush lightly over the top of the scones, then sprinkle with cinnamon sugar for a golden brown finish. Bake until puffed, fragrant, and golden, about 18–22 minutes. Cool the scones on a wire rack at room temperature before glazing.
Maple Glaze
In a medium bowl, whisk together powdered sugar, maple syrup, and cream until smooth. If the glaze feels too thick, add a little more cream. Drizzle generously over the cooled scones and let set for 10–15 minutes before serving.
Storage
These scones are best enjoyed the same day, but they’ll keep their flavor and texture for 1–2 days in an airtight container at room temperature. To extend storage, place unglazed scones in the fridge for up to 4 days, or freeze them for up to 2 months. Warm gently before serving, then glaze for the freshest taste.
Tips & Tricks for Apple Scones
- Use cold butter straight from the fridge for the flakiest layers.
- A tart apple such as Granny Smith provides the best balance of flavor, but Honeycrisp adds lovely sweetness.
- Don’t skip the egg wash — it gives the top of the scones their beautiful golden brown color.
- Work the dough quickly and gently with a bench scraper to avoid overmixing.
Variations
- Swap the maple glaze for a simple vanilla glaze for a more classic scones recipe.
- Add chopped pecans or walnuts for a nutty scone flavor.
- Mix in dried cranberries for a festive twist.
FAQ for Apple Scones
Can I make the scone dough ahead of time?
Yes, shape the dough into wedges, cover with plastic wrap, and refrigerate overnight. Bake straight from the fridge for fresh scones in the morning.
Do I need to peel the apples?
For the best texture, peel them first. The skins can make the apple pieces tougher once baked.
What apples are best for scones?
Granny Smith apples are perfect for a tart bite, while Honeycrisp adds sweetness. Both hold up well in baking.
Can I freeze apple scones?
Absolutely. Freeze unglazed scones in an airtight container, then thaw and glaze before serving.
Why is my scone dough too dry?
It’s normal for scone dough to look crumbly before folding. Use a spoonful of cream if needed, but avoid adding too much liquid.
Similar Recipes
\]If you love this apple scone recipe, you’ll also enjoy my Apple Pie Cookies, Apple Crumble Bars, or Caramel Apple Cheesecake. For more fall inspired treats, try this Pumpkin Roll or Pumpkin Coffee Cake.
If you try this apple scone recipe, I’d love to see your bake! Tag me on Instagram and don’t forget to leave a review — it helps so much and means the world to me.
Apple Scones
Ingredients
Apple Filling
- 1 cup finely diced apple (about 1 large peeled Honeycrisp or Granny Smith apple) 125g
- 2 tbsp brown or granulated sugar 25g
- 1 tsp flour
- ½ tsp cinnamon
- ½ tsp nutmeg
Scone Dough
- 2 cups all-purpose flour 255g
- ½ cup granulated sugar 100g
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold unsalted butter, cubed 113g
- ½ cup sour cream
- 1 large egg
- 1 tsp vanilla extract
For Brushing the Scones
- 2 tbsp heavy cream
- 1 tbsp granulated sugar
- 1 tsp cinnamon
Maple Glaze
- 1 cup powdered sugar, sifted 120g
- 2 tbsp pure maple syrup
- 2 tbsp milk or cream
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Apple Filling
- In a bowl, mix the finely diced apples with brown sugar, 1 tsp flour, cinnamon, and nutmeg. Set aside.
Scone Dough
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and use a pastry cutter, a fork, or your fingers to incorporate the butter with the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the sour cream, egg, and vanilla. Pour into the dry mixture and stir until dough just comes together.
- Add the chopped apples and fold carefully. It’s okay if there are a lot of dry flour still in the bowl.
- Shape the scone dough using the pat and fold method: Transfer the dough to a floured surface, pat down with your hands into a rectangle. Slice the dough in half and place one half on top of the other. Pat the dough down again, slice in half, place one half on top of the other. Continue until all dry flour is incorporated.
- Once the flour is incorporated, pat the dough into a 1-inch thick circle, and cut into 8 wedges.
- Place on baking sheet, brush tops lightly with heavy cream.
- Whisk 1 tbsp of sugar with 1 tsp of cinnamon and sprinkle over the scones.
- Bake for 18–22 minutes, until golden.
- Cool on a wire rack before glazing.
Maple Glaze
- Whisk all of the glaze ingredients together until smooth. Add more cream if needed to thin out the glaze.
- Drizzle over cooled scones and let set for 10–15 minutes before serving.
