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Image of Apple Cinnamon Scones Stacked on a Plate

Apple Cinnamon Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: English


These fresh Apple Cinnamon Scones are crumbly, moist, and full of apple cinnamon flavor. They’re the perfect sweet treats for fall, and they’ll go great with your morning cup of coffee!


  • 2½ cups whole wheat flour
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons unsalted butter, cut into pieces
  • ⅔ cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cup finely diced granny smith apples
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • dash of salt


  1. Preheat oven to 425 degrees.
  2. Prepare a baking sheet by place a large sheet on parchment paper on it.
  3. In a medium saute pan add 1 tablespoon of butter and diced apples. Saute until just tender, about 4 minutes. Add in the maple syrup, 1/2 teaspoon of cinnamon, and a dash of salt. Stir to mix everything together.
  4. Place entire pan in the freezer to cool the apples.
  5. In the meantime, to a food processor add whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Blend to mix.
  6. Next add pieces of butter to the blender. Pulse blender until the butter is combined and starts to look like small peas.
  7. In a small bowl, add almond milk, vanilla extract and an egg. Whisk together and add liquid mixture to the blender. Pulse the blender until the mixture starts to look like a dough and wet and dry ingredients are combined.
  8. Place dough on a well floured surfaced. Add apple cinnamon mixture to the dough. Using well floured hands, gently fold the apple mixture into the dough.
  9. Form the dough into a large disc shape. (you may need to keep adding flour if it’s too sticky)
  10. Cut dough into 8 triangular pieces.
  11. Add the scones to the prepared baking sheet. Place about 1″ apart from each other.
  12. Bake for 13-15 minutes. (14 minutes was my sweet spot)
  13. Remove from oven. Let cool for 5 minutes and serve


  • Serving Size: 1/2 scone
  • Calories: 163
  • Sugar: 9 g
  • Sodium: 148 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Carbohydrates: 21 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 58 mg