Apple Cinnamon Scones with Cream Cheese Glaze. Tender, soft, fragrantly spiced apple cinnamon scones with chunks of fresh sweet apples ad a drizzle of vanilla cream cheese glaze. Just the thing to plan for a Fall weekend brunch.
It never fails in my kitchen, as soon as I see all the beautiful Fall apples in the markets, I immediately start thinking about new ways to use them and these beautiful apple scones were my latest success. They were warm, tender, beautifully spiced and full of fresh sweet apple pieces.
I like a crispy, buttery, pastry-like exterior to most of my scones, which generally means a recipe that does not contain eggs. Eggs tend to soften scones and make them more soft and tender.
In this case , I thought that type of scone would work well, since the apples would be adding moisture anyway so I thought a softer texture would be more suitable. I wasn’t wrong. Warm from the oven, they were just scrumptious and after cooling for 15 minutes or so they were even better with a drizzle of Cream Cheese Glaze.
I built this recipe on my version of Proper English Scones which also use eggs in the recipe but if you prefer other crispier edged versions of my scones or can’t use eggs, try substituting the apples and spices for the blueberries in this recipe for Blueberry Buttermilk Scones.
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Apple Cinnamon Scones with Cream Cheese Glaze - Tender, soft, fragrantly spiced apple cinnamon scones with chunks of fresh sweet apples ad a drizzle of vanilla cream cheese glaze. Just the thing to plan for a Fall weekend brunch.
- 1 2/3 cups all purpose flour
- 2 1/2 tsp baking powder
- 3 tbsp brown sugar
- pinch table salt table salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 tbsp butter
- 1/2 cup milk
- 1/2 tsp vanilla extract optional
- 1 egg
- 2 small apples peeled, cored and diced small
- 2 1/2 tbsp cream cheese
- 2 1/2 tbsp butter
- 1/2 tsp vanilla extract
- 1 cup icing sugar powdered sugar
- 1 or 2 tsp milk
Preheat oven to 400 degrees F.
In a food processor add the flour, baking powder, sugar,cinnamon, nutmeg and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
Whisk together the milk, egg and vanilla. Reserve a couple of teaspoons of the liquid to brush on top of the scones. This helps them brown nicely)
Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. When the flour is almost incorporated add the apples. Don’t over work the dough or your scones will get tough and not rise well.
Turn the dough out onto a well floured board or counter top.
Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about 3/4 of an inch thick.
Using a 1 1/2 inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid. You can sprinkle on some coarse sugar , like turbinado, at this point if you like.
Pop the scones into the hot oven for about 12-15 minutes or until the tops of the scones are evenly browned. Cool on a wire rack.
Serve with a drizzle of the cream cheese vanilla glaze.
Simply beat all of the ingredients together until smooth. If the glaze is too thick add a little milk. if it is too thin add a little more icing sugar until the right consistency is achieved. If your scones are still warm, err on the thick side.
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