Apple Cinnamon Scones – A Small Batch Recipe

Buttery Apple Scones filled with bits of sweet apples and toasted pecans and topped with a delightful maple glaze. This wonderful small batch recipe will yield 4 tender scones.

If you’re cooking for one, two, or just a few you will absolutely love this small batch apple cinnamon scone recipe.

This is definitely the best apple scone recipe you’ll find and it yields 4 buttery scones.

Generally, biscuits and scones taste wonderful the day they are baked. By days two and three, scones will still be delicious but definitely not as good as on day one.

That’s why this small batch recipe is perfect for single households.

Apple Scones

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Ingredients in Apple Scones

• flour
• baking powder
• salt
• cinnamon
• baking soda
• sugar
• cold butter
• an egg yolk
• milk
• pecans
• an apple

How To Make Apple Scones

These apple cinnamon scones are buttery and crumbly and loaded with fresh diced apples and crunchy pecans.

They are absolutely perfect with coffee in the morning or to enjoy as an afternoon snack.

Step 1

Start by mixing together flour, baking powder, salt, cinnamon, baking soda, and sugar together.

Step 2

Cut in pieces of cold butter and add 1 egg yolk and milk.

Step 3

Add in toasted pecans.

Pro tip: You don’t have to use toasted pecans if you don’t want to but I highly recommend that you do. Toasting nuts improves the texture of the nuts so they stay crisp when buried in baked goods.

How To Toast Pecans

For a larger batch of pecans, I usually toast them in the oven at a temperature of 350 degrees F (177 degrees C) for 5-6 minutes but since I only needed 1/4 cup, toasting them in a pan on the stove was easier.

To toast pecans on the stove, set the heat to medium-high. Add the pecans to the pan and toast them stirring occasionally for about 3-4 minutes. You’ll have to keep a close eye on the pecans. When toasting them in a pan, pecans can scorch quickly.

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Step 4

After adding the pecans to the scone batter, add in chopped apples.

I use one medium sized apple. I usually buy Gala apples so this is the type I mostly use in this scone recipe.

Fuji, Golden Delicious, Granny Smith and Honeycrisp are also good apple choices.

Step 5

Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).

Step 6

Cut the dough into 4 wedges.

Step 7

Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.

Let cool on baking sheet for a minute, then transfer onto wire rack.

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What To Do With The Leftover Egg White

You will use 1 egg yolk in this apple cinnamon scone recipe. Consider adding the egg white to scrambled eggs or use it in any of the following small batch recipes:

Meringues

Flourless Chocolate Pecan Cookies

Coconut Macaroons

Other Small Batch Scone Recipes

Strawberry White Chocolate Scones

Ham and Cheese Scones

Triple Chocolate Scones

Lemon Poppy Seed Scones

Other Single Serving Apple Recipes

Apple Pie

Apple Muffin

Apple Crisp

Apple Pie Granola

Apple Galette

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Apple Scones Recipe

Small Batch Apple Cinnamon Scones

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Cool: 10 minutes

Total Time: 30 minutes

Course: Breakfast

Cuisine: British

Keyword: scones

Servings: 4 scones

Calories: 344kcal

Author: Joanie Zisk

Ingredients

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon baking soda
• 2 tablespoons sugar
• 1/4 cup cold butter , cut into small pieces, 1/2 stick
• 1 egg yolk
• 1/4 cup milk
• 1/4 cup pecans , chopped and toasted
• 1/2 cup chopped apples (Appx. 1 small apple)

GLAZE

• 1/2 cup powdered sugar , sifted
• 1 tablespoon heavy cream
• 1 teaspoon maple syrup

US Customary – Metric

Instructions

• Preheat the oven to 425 degrees F (220 degrees C)
• Line a baking sheet with silpat or parchment paper.
• In a mixing bowl, stir together the flour, baking powder, salt, cinnamon, baking soda and sugar.
• Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
• In a small bowl, whisk together the egg yolk and the milk. Pour into flour mixture and stir until just combined.
• Gently stir in the toasted pecans and the diced apples.
• Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
• Cut the dough into 4 wedges.
• Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
• Let cool on baking sheet for a minute, then transfer onto wire rack.
• TO PREPARE THE GLAZE
• In a small bowl, whisk together the powdered sugar, cream and maple syrup until smooth. Spread over the tops of the cooled scones. Top with additional chopped pecans, if desired.

Nutrition

Serving: 1scone | Calories: 344kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 263mg | Potassium: 200mg | Fiber: 1g | Sugar: 24g | Vitamin A: 505IU | Vitamin C: 0.7mg | Calcium: 83mg | Iron: 1.8mg

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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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