Apple Cinnamon Maple Scones

Buttery, flaky scones filled with cinnamon apples, finished with a sweet maple glaze.

Every fall, before I even think about pumpkin, I find myself wandering into the backyard with a basket in hand.

Our apple tree, affectionately named Bertie, has become one of my favorite parts of the season. She’s named after the very first owner of our 1950s home, the woman who planted this beautiful tree decades ago. Long before we ever lived here, she had the foresight to plant something that would continue giving year after year. I like to think she’d smile knowing it’s still bringing people together.

Now it’s become one of our family’s favorite traditions.

My daughter and I spend an afternoon picking apples together, filling our baskets while trying not to eat too many before we make it back inside. There’s something so special about baking with fruit you picked just moments before. Every fall, Bertie reminds me that some of the sweetest traditions are the ones we inherit.

These Apple Cinnamon Maple Scones are one of my favorite ways to celebrate the season. Tender, buttery layers surround warm cinnamon apples, and once they come out of the oven, they’re drizzled with a simple maple glaze that ties everything together. They’re cozy, comforting, and just the thing to enjoy with a warm cup of coffee on a chilly morning.

Why You’ll Love These Scones

• Tender, buttery, flaky texture
• Filled with soft cinnamon apples
• Finished with a rich maple glaze
• Easy enough for a weekend breakfast
• Perfect for cozy fall mornings
• Great for freezing and baking ahead

Print Recipe

Apple Cinnamon Maple Scones

Author: Mai Linh

Ingredients

• 2 1/2 cup All-purpose flour 300g
• 1 tablespoon Baking powder 12g
• 1/2 tsp Kosher salt 3g
• 3 tablespoons Granulated suga 40g
• 3/4 cup Cold salted butter (grated or cubed) 170 g
• 1/2 cup Heavy cream or buttermilk 120g
• 1 egg Large egg
• 1 tsp Vanilla extract 5g
• 2 tsp Ground cinnamon 6g
• 1/4 cup Toasted pecans 30 g

Cinnamon Apples

• 1 medium Honeycrisp apple - finely diced 120 g
• 1 tablespoon Butter
• 3 tsp Brown sugar
• 1/2 tsp Ground cinnamon 3g
• 1 Pinch Nutmeg optional

Maple Glaze

• 3/4 cup Powdered sugar 100g
• 2 tbsp Pure maple syrup 25g
• 2 tsp Milk or heavy cream 10g

Cinnamon Sugar Topping

• Heavy cream for brushing
• 2 tsp granulated sugar 10g
• ½ teaspoon cinnamon 3g

Instructions

Make the Cinnamon Apples

• In a small skillet over medium heat, melt the butter.
• Add the diced apples, brown sugar, cinnamon, and a pinch of nutmeg if using.
• Cook for 3 to 5 minutes, just until the apples begin to soften but still hold their shape.
• Transfer to a plate and allow them to cool completely before adding them to the dough.
• Instructions

Prepare the Dough

• Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
• Add the cold grated or cubed butter and work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
• In a separate bowl, whisk together the heavy cream, egg, and vanilla.
• Pour the wet ingredients into the flour mixture and gently stir until the dough just begins to come together.
• Fold in the cooled cinnamon apples and the toasted nuts, if using.
• Mix only until there are no dry streaks of flour remaining.

Shape the Scones

• Turn the dough onto a lightly floured surface.
• Pat it into a circle about 1 inch thick.
• Cut into 8 wedges and transfer them to the prepared baking sheet.
• For taller scones, chill the tray in the refrigerator for 20 to 30 minutes before baking.

Add the Topping

• Brush each scone with heavy cream.
• Mix together the sugar and cinnamon, then generously sprinkle over the tops.

Bake

• Bake at 400°F (204°C) for 22 minutes, or until the tops are lightly golden and the centers are baked through.
• Allow the scones to cool for about 10 minutes before glazing.

Make the Maple Glaze

• Whisk together the powdered sugar and maple syrup.
• Add just enough milk or cream until the glaze reaches a smooth, drizzleable consistency.
• Drizzle generously over the warm scones.

Notes

• Freeze and grate your butter. Pop your butter into the freezer for 20 to 30 minutes, then grate it on the large holes of a box cheese grater. The tiny pieces distribute evenly throughout the dough, creating beautifully flaky layers without needing a pastry cutter.
• Weigh your flour for the most consistent results.
• Keep all of your ingredients as cold as possible. Cold butter is the secret to tender, flaky scones.
• Let the cooked apples cool completely before folding them into the dough so the butter stays cold.
• Mix the dough just until it comes together. A slightly shaggy dough makes the most tender scones.
• Honeycrisp apples are my favorite because they stay slightly firm after baking while adding the perfect balance of sweetness and tartness.
• For bakery-style scones, chill the shaped scones for 20 to 30 minutes before baking. This helps them rise taller and hold their shape beautifully.

Storage

Store the scones in an airtight container at room temperature for up to 2 days, or refrigerate for 4 to 5 days.

They also freeze beautifully. Wrap individually and freeze for up to 3 months. Warm in the microwave for 20 to 30 seconds or in a 300°F oven until heated through.

Frequently Asked Questions

Can I use a different apple?

Absolutely. Honeycrisp, Pink Lady, Cosmic Crisp, Fuji, or Granny Smith all work beautifully.

Can I skip the nuts?

Of course. They’re completely optional and the scones are just as delicious without them.

Can I make the dough ahead?

Yes! Shape the scones and refrigerate them overnight, or freeze them unbaked. Bake straight from the freezer, adding 2 to 3 extra minutes.

Every year, when the leaves begin to change and Bertie is heavy with apples, I know exactly what I’ll be baking first.

These scones have become more than just a fall recipe. They’ve become part of a family tradition, one that reminds me how special it is to care for something planted generations before us. I hope these Apple Cinnamon Maple Scones bring a little warmth to your kitchen and maybe even inspire a few new traditions of your own.

Happy baking!

Mai | Sunday Crumbs Co.

Mai Linh

Hi, I’m Mai! I run a Colorado microbakery and love sharing the sourdough recipes, baking techniques, and kitchen tips I use every week.