Flaky buttery layers in between layers of thinly sliced cinnamon apples – these Apple Cinnamon Scones are perfect fall treat.
If you look through our blog archive you’d realize that scones are a constant at TMG. We love scones because they’re super easy to make and taste absolutely delicious; they’re not too sweet and can be made sweet or savoury. Scones may just be the superior baked good. These Apple Cinnamon Scones may be our coziest iteration yet. They have our signature flaky layers but our piled high with thinly sliced apple so that you get the perfect bite every time.
Why you’ll love this recipe:
- Packed with cozy fall flavours.
- Can be baked from frozen!
- Soft and flaky with a delicious bite.
Top tips for making flaky apple cinnamon scones:
- Keep the ingredients cold. Scones get their flaky layers when cold butter creates air pockets while baking. If the butter is too warm before baking it will melt before it can create air pockets.
- Use a pastry blender. To keep the dough as cold as possible, we reduce contact with our hands as the warmth from them can melt the butter. Use a pastry blender to cut the vegan butter into the dough without raising the temperature too much.
- Create layers by stacking dough. For the super tall scones with many layers we cut the dough in half and layer it on top of each other 2-3 times before pressing into a disk or square to cut into scones.
- Freeze scones before baking. Like mentioned previously, the butter needs to be cold to create flaky layers. While the oven preheats, keep the prepared scones in the freezer right before baking for the best layers ever.
Ingredient Notes:
- Vegan Buttermilk – It’s the key ingredient in scones and to replace that in our vegan alternative all you need is soy milk and apple cider vinegar. Vegan buttermilk is an acidic ingredient so it reacts with the leavening agent allowing your scones to rise.
- Baking Staples – For this recipe you’ll need your favourite all-purpose flour, baking powder, baking soda, salt, and vanilla extract. Nothing fancy here, just your favourite brands should work.
- Vegan Eggs – To replace eggs in this recipe we’re using our go-to vegan egg replacement: flax eggs!
- Maple Syrup – To slightly sweeten the recipe we like to use maple syrup instead of sugar.
- Apples – We opted for Red Delicious apples for this recipe, but any of your favourite baking apples will work.
Other scone recipes you’ll love:
How to make Apple Cinnamon Scones:
Apple Cinnamon Scones
Flaky buttery layers in between layers of thinly sliced cinnamon apples – these Apple Cinnamon Scones are perfect fall treat.
Print Pin ItServings: 8 scones
Ingredients
Apple Cinnamon Scones
- 2 granny Smith apples, thinly sliced
- 2 tsp ground cinnamon, divided
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tbsp brown sugar
- 360 g (3 cups) all-purpose flour
- 12 g (1 tbsp) baking powder
- 4 g (1 tsp) baking soda
- pinch kosher salt
- 170 g (¾ cup) cold dairy-free butter, cubed
- 180 mL (¾ cup) non-dairy milk
- 15 mL (1 tbsp) apple cider vinegar
- 7 g (1 tbsp) ground flaxseed
- 30 mL (2 tbsp) maple syrup
Cinnamon Glaze
- 120 g (1 cup) icing sugar
- 15-30 mL (1-2 tbsp) non-dairy milk
- 28 g (2 tbsp) dairy-free butter, softened
- 2 tsp cinnamon
Instructions
Note: Place your scone mixture in the fridge whenever you’re not using. It’s important to keep the dough as cold as possible to ensure you get flaky layers.
- Toss sliced apples with 1 tsp of cinnamon, ginger, nutmeg, and brown sugar until the apples are evenly coated. Set aside.
- Mix all-purpose flour, baking powder, baking soda, remaining cinnamon, and salt in a large bowl until combined. Cut in cold vegan butter using a pastry blender until pea sized pieces. The butter should still be visible, varying sized chunks is what gives these scones their flaky layers.
- Create a well in the centre of the flour mixture and pour in the soy milk, apple cider vinegar, ground flaxseed, and maple syrup. Using a rubber spatula fold the wet ingredients into the dry until a dough comes together.
- Once most of the flour is mixed in, turn out the dough on a clean surface and gently fold the dough until the rest of the flour is combined.
- Press the dough into a circle less than 1 inch thick. Then cover with a layer of apples and fold over like a book. Press down to flatten and repeat until you successfully layer in all the apples.
- Press the dough into a circle about 1 inch thick then cut into 8 even wedges. Place the scones on a lined baking sheet and set in the freezer for 1 hour.
- After about 30-45 minutes of freezing, preheat the oven to 400°F.
- Remove the scones from the freezer and transfer them to another lined baking sheet.
- Bake for 25 minutes or until golden brown on top and dark golden on the bottom.
- Transfer to a wire rack to cool slightly.
- Whisk together icing sugar, non-dairy milk, softened dairy-free butter, and cinnamon until smooth.
- Once the scones have almost completely cooled drizzle the cinnamon glaze over the scones.
