Apple Cinnamon Streusel Scones
Fall holds so many memories for me.
I was a competitive swimmer throughout my childhood and into my freshman year of college. During my high school years, our team would visit the apple orchard together every fall. Swimming and apple orchards may seem like a funny pairing, but isn’t that how stories often work? One seemingly random thing draws us back — not only to the sights, smells, and tastes of a season, but to the relationships woven through it.
Now, whenever I bake with apples, I remember those trips: the crisp air, the first apple picked straight from the tree, the changing colors, and the smell of cinnamon, clove, and nutmeg.
These Apple Cinnamon Streusel Scones bring those familiar fall flavors together in one buttery bake. They’re golden and crisp around the edges, soft and tender inside, and filled with little pieces of tart Granny Smith apple and cinnamon streusel.
Why You’ll Love These Scones
Fresh Granny Smith apple brings real apple flavor without making the dough overly sweet.
Cinnamon streusel is folded into the dough and scattered over the top.
A hot oven gives the scones crisp, golden edges while keeping the centers soft.
The apples don’t need to be cooked first—just peel, finely dice, and fold them in.
You can freeze the shaped scones and bake them whenever you want a warm fall treat.
Do I Need to Cook the Apples First?
No. Finely diced Granny Smith apple softens beautifully while the scones bake. Cutting the apple into small, approximately ¼-inch pieces helps it cook completely and distributes the apple flavor throughout the dough.
Granny Smith is especially good here because it holds its shape, adds a bright tartness, and balances the sweetness of the cinnamon streusel.
Apple Cinnamon Streusel Scones
Yield: 8 scones (or 16 min scones)
Prep time: 20 minutes
Chilling time: 15–20 minutes
Bake time: 18–22 minutes (large), 15 mins (mini)
Ingredients
Cinnamon Streusel
½ cup packed brown sugar
⅓ cup all-purpose flour
1½ teaspoons ground cinnamon
Pinch of salt
4 tablespoons salted butter, softened
Scone Dough
2¼ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
8 tablespoons cold salted butter, cut into small cubes
1 large egg
1 teaspoon vanilla extract
⅓ cup cold heavy cream
¾ cup peeled Granny Smith apple, finely diced
Additional heavy cream, for brushing
Instructions
Make the cinnamon streusel. In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Add the softened butter and mix with a fork until moist crumbs form. Spread the streusel onto a small plate or parchment-lined pan. Place it in the freezer while you prepare the scone dough.
Mix the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
Cut in the butter. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work it into the flour until the mixture contains small, pea-sized pieces of butter.
Combine the wet ingredients. In a separate bowl, whisk together the egg, vanilla, and ⅓ cup cold heavy cream. Pour the wet ingredients into the flour mixture. Stir gently until the dough is partially combined.
Add the apples. Add the finely diced apple. Gently fold until the apples are distributed and the dough begins to hold together. The dough should look slightly shaggy rather than smooth or wet.
Create the layers and add the streusel. Turn the dough onto a lightly floured surface and gently press it together. Press out the dough a bit and add 2/3 of the cinnamon streusel and fold the dough over itself two or three times, pressing gently after each fold.
Shape the dough into a circle approximately 1 inch thick. Cut the circle into 8 equal wedges. If you want mini scones, cut the dough in half and form two smaller circles. Cut the circles into 8 equal wedges each.
Arrange the scones on a parchment-lined baking sheet, leaving space between them. Freeze for 15–20 minutes.
While the scones chill, preheat the oven to 425°F.
Finish the scones. Brush the tops lightly with heavy cream. Divide the remaining cinnamon streusel among the scones, gently pressing it onto the tops.
Bake at 425°F for 10 minutes for large scones, and 5 minutes for mini scones. Without opening the oven, reduce the temperature to 400°F and continue baking for 8–12 minutes, until the scones are risen and deeply golden around the edges.
Allow the scones to rest on the baking sheet for several minutes before transferring them to a cooling rack.
Make-Ahead Instructions
Prepare and cut the scones as directed, then freeze them on the baking sheet until solid. Transfer the frozen scones to an airtight freezer-safe container.
Bake directly from frozen, adding a few extra minutes to the baking time as needed. Brush with cream and add the reserved streusel immediately before baking.
How to Store Apple Scones
Store completely cooled scones in an airtight container at room temperature for up to two days. For longer storage, freeze the baked scones and warm them briefly in the oven before serving.
They’re at their very best the day they’re baked — preferably still a little warm, with a cup of coffee and someone to share them with.
