*If you are new here, WELCOME! For this post, I provide you with a delicious recipe for Apple Cinnamon Scones with Vanilla Icing!
If you’ve never had a scone, I am glad you are here! Scones are one of my favorite foods, but I only started eating them within the last five years.
If you love the flaky goodness of a biscuit with a little bit of crunch on the outside, but you wish for something sweeter like a blueberry muffin, then scones are exactly what you’ve been looking for.
Blueberry scones are my absolute favorite and maybe I’ll make a version to share here someday, but today I’m sharing an equally lovely apple cinnamon scone.
This recipe packed with apples and cinnamon will produce a flaky, but soft scone that will have you reaching for just…one…more.
While most apple cinnamon scone recipes out there just use a bit of cinnamon in the batter, I decided to add cinnamon chips for a twist.
Cinnamon chips are found in the baking aisle next to the chocolate chips and are sweetened morsels packed with cinnamon.
If you can’t find them anywhere, you can try ordering them online (HERE) or leave them out of the recipe. Just increase the diced apples by a 1/4 cup.
If you’re stopping by here while searching for recipes, you may not know that the recipes here are all inspired by books! This particular recipe was created after reading Picnic in Someday Valley.
If you love small town romances (think Hallmark) with a dose of mystery mixed in, then you’ll love this book. Check out more about this book HERE!
This recipe for Apple Cinnamon Scones combines apples, cinnamon chips, flaky dough, and rich vanilla icing for a delectable treat!
Here’s what you’ll need to make Apple Cinnamon Scones with Vanilla Icing:
A quick list of equipment –
Tips for Apple Cinnamon Scones with Vanilla Icing:
Scones that are dense aren’t tasty. Neither are dry scones. The trick is to keep your butter cold and about pea size throughout the process.
Then, when you put the scones in the oven, the pockets of butter melt and create a flaky, but melt-in-your mouth texture that’s just right.
To keep the butter just right, don’t over mix your dough and keep it as cold as possible throughout. If you have to answer the phone or change a load of laundry or deal with a kiddo during the prep, stick the dough in the refrigerator until you can work again and don’t let too much time pass!
Make sure you use good baking apples like granny smiths (pictured below). And, dice them to about 1/4″-1/2″ cubes so that they’re nice and bite size for the scones.
Apple Cinnamon Scones with Vanilla Icing
- 2 cups flour
- 1/3 cup granulated sugar
- ½ tsp salt
- 1 tbsp baking powder
- ½ tsp cinnamon
- ½ cup unsalted butter frozen and grated
- ½ cup heavy cream plus more for brushing the tops
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cup Granny Smith apples peeled and diced
- ¼ cup cinnamon chips found next to chocolate chips
- 1 cup confectioners’ sugar
- 2 tbsp heavy cream
- ¼ tsp vanilla extract
- Whisk together the flour, sugar, salt, baking powder, and cinnamon in a large bowl. Set aside.
- Using a box grater, grate the frozen stick of butter. Note: Freezing the butter for 30 minutes to 1 hour will be sufficient. The butter just needs to harden so you can grate it without it quickly melting.
- Once grated, add the butter to the flour mix. Using a pastry cutter, gently cut the butter into the flour until a rough crumb mix is achieved. The butter should appear to be about pea size in the mix. Make sure you work quickly. The goal is to keep the butter cold until it reaches the oven where it will do its magic and create flaky scones.
- Quickly whisk together the wet ingredients in a separate bowl – heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the flour and butter mix along with the diced apples and cinnamon chips. Mix together until everything is moistened and forming into a crumbly dough, but try not to overwork the dough. The goal is to keep the butter cold and in small pea-sized bits for the best scones.
- Turn the dough out onto a floured surface and form into an 8-inch disc (about an inch high).
- Using a pastry cutter or sharp knife, cut into 8 slices (much like you cut a pizza).
- Separate the slices and place on a parchment lined baking sheet.
- Place the baking sheet in the freezer for 10-15 minutes so that the butter firms up once again. This will prevent your scones from spreading outward when baking.
- Meanwhile, preheat your oven to 400°F.
- Once the scones have set, remove from the freezer and brush the tops with heavy cream. Bake them for 18-25 minutes until golden brown on the tops.
- For the icing, whisk together the confectioners’ sugar, heavy cream, and vanilla extract in a small bowl. Drizzle over cooled scones and serve immediately.
Don’t forget to check out the book that inspired this recipe, Picnic in Someday Valley! And, let me know what you think of these delicious Apple Cinnamon Scones with Vanilla Icing!
Until next time, Happy Eating and Reading!
Disclosure: This page contains affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost to you or the featured book’s author). All opinions are 100% mine and every book, unless otherwise noted, is handpicked by me to be featured on the site.