Apple Scones with Spiced Glaze

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Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!

Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!Apple Scones with Spiced Glaze

Chocolate chip scones are usually my favorite scone variety, but these apple scones may have taken their place! The scones aren’t too sweet, so the glaze gives it the perfect balance of sweetness in every bite. If you want to cut back on your sugar, you can make half the glaze, then drizzle it on instead.

I also love Lemon Cranberry Scones or for a more savory treat, Zucchini Asiago Tomato Scones.

When the weather gets cool, turn your oven on and warm up the house with the sweet smell of apples and cinnamon. The temperature dropped like 20 degrees since last week, and these homemade buttermilk scones with small bits of apples and a cinnamon spice glaze were the perfect excuse to bake.

Perfect for an afternoon tea or a lazy Sunday brunch. Enjoy!

How To Make Apple Scones

Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!
Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!

Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!

More Scone Recipes:

Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!
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4.31 from 13 votes
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Apple Spiced Scones with Spiced Glaze

184 Cals 3 Protein 37 Carbs 4 Fats
Prep Time: 1 hr
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Yield: 12 servings
COURSE: Breakfast, Brunch
CUISINE: American
Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!

Ingredients

  • 1/2 cup cold buttermilk
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup dark brown sugar, packed
  • 2 tsp vanilla extract
  • 1 large egg
  • cooking spray
  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3 tbsp chilled butter, must be cold cut into small pieces
  • 2 cups diced apples, peeled (I used Granny Smith)

For the glaze:

  • 1 cup powdered sugar, sifted
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • 2 tbsp cold fat free milk, plus 1/2 tbsp if needed

Instructions

  • Preheat oven to 375°F.
  • Combine the first five ingredients in a medium bowl, stirring with a whisk.
  • Spray a baking sheet with cooking spray.
  • Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk.
  • Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
  • Fold in diced minced apples.
  • Add buttermilk mixture, stirring just until moist.
  • Place dough onto a floured surface and knead lightly four times with floured hands.
  • Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.
  • Bake until golden, about 18-20 minutes, depending on your oven.
  • Place on a cooling rack about 10 minutes.
  • Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.
  • Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon - or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden. Makes 12 scones.

Nutrition

Serving: 1scone, Calories: 184kcal, Carbohydrates: 37g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 23mg, Sodium: 250mg, Fiber: 2g, Sugar: 19g
WW Points Plus: 7
Keywords: apple cinnamon scone recipe, apple cinnamon scones, apple scone recipe, apple scones

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179 comments

  1. Made this for guests this weekend . They were very good, but the texture turned out more muffin-like than scone-like.  Scones tend to be a bit more dry and crumbly.  This was very moist.  Delicious…just not exactly the texture I was expecting . And I really couldn’t see the point of kneading.  It’s wet, sticky dough…next time, I would just plop it on parchment paper and flatten into a disk.   No leftovers, however…those disappeared the second morning!  

  2. Is that really one Tablespoon of cinnamon?

  3. Hi Gina! I love your cookbooks and your blog. I had a quick question about another recipe, your pumpkin scones, which isn’t on your blog but it would stand for this recipe too. How do you store leftover iced scones so that they don’t get soggy? I had to store them covered to keep them from getting stale, but then the confectioners sugar icing becomes “wet” again and makes the scones soggy. Would it be better to ice as many as we plan on eating and then store the leftover icing and scones separately?

  4. These turned out great for me!!  I didn’t have buttermilk so I made a yogurt replacement.  I thinned down nonfat greek yogurt with 1% milk (I aimed for a 3 part yogurt/1 part milk mixture but didn’t measure exactly).  

    The dough was not too wet (as some people have stated).  I used a floured surface and floured hands to knead it.  Honestly, it was a pretty easy recipe overall.  

    It turned out perfect.  Slightly sweet and a good texture (not quite a scone texture, but close enough for being healthier).  

  5. They did not turn out crunchy as you’d expect from a scone. More of a cake-like consistency. Drizzle was delicious.

  6. I’d like to make these scones. Has anyone tried to freeze them?

  7. Oh YUM! I messed up and put 1/2 cup of applesauce, so added a little more flour. It was moist and delicious!

  8. Is there a way to make this “grain free” by using almond or coconut flour?

  9. Amazing scones! I love the combination of apple and cinnamon. The glaze was a nice addition, as well.

  10. I absolutely love scones! I made these today and they are awesome! I followed Gina’s recipe exactly with just one little change. I added. 5 tbsp of butter instead of 3, hoping to get a more scone like texture rather than muffin texture like a lot of the comments described they were getting.  It worked great.  I did not have a problem with sticky, batter-like dough.  The dough formed very well. I did have to bake it for about 35 minutes though.  I wanted it to have a crunchiness to it.  I made a half recipe of the icing and used a silicone basting brush to spread it over the cooled scones.  Perfect! Just the right amount for a thin coating of cinnamonly sweet goodness! I am not doing Weight Watchers so I don’t know how the extra butter would affect the points. I do 2 24hr fasts per week and just eat sensibly on non fasting days. I am having a hard time limiting myself to one piece though! I will definitely make this again! Thanks Gina for an awesome treat!

  11. If you love cinnamon like I do these are amazing!

  12. Delicious! Seriously so yummy, and sweet enough to feel like a cheat. I gave 4 stars only because I needed to make some adjustments, but I’m not entirely sure it’s the recipes fault. I may have read it a little wrong. Where it says, stir buttermilk mixture in until just moist, does that mean you may not use all of it? This may have solved my problem. I mixed it all in and wound up with a very sticky dough. I needed to add a few tablespoons of flour to get it firm enough to mold. This may have contributed to the extra cooking time too, I needed nearly 25 min cooking time. But in the end, it was spectacular! Thank you for another winner! 

  13. These are so delicious! 5 stars for sure! I made them gluten free and they turned out beautifully. My flour blend doesn’t have xanthan gum so I added 1/2 tsp of that. Otherwise baked as directed. Perfect and totally worth the points. Thanks Gina!

  14. So, I assume the points are for the scone only…not the glaze? When I add the glaze it goes up to 7 points. Is that accurate? (I did build a recipe on the WW website.)