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These small batch apple cinnamon scones are tender and flaky, filled with sweet apple pieces and toasted pecans. Baked in just 20 minutes and topped with a smooth maple glaze, they’re a warm, comforting treat that’s perfect for breakfast, brunch, or an afternoon snack. This recipe makes 4 scones.
Featured Comment
“This was my first time making scones and these are amazing!! They came out perfect.”
– Sarah
Why You’ll Love This Recipe
- Made with Pantry Staples: No special ingredients needed.
- Easy Cleanup: Everything mixes in one bowl, no mixer required.
- Quick Bake Time: Ready in about 20 minutes.
- Small Batch: Makes 4 scones, just the right amount.
- Great Anytime: Enjoy for breakfast, brunch, or a snack.
What I love most about these apple scones is how comforting and homey they feel. Each bite is filled with soft apple pieces, warm cinnamon, and the subtle crunch of toasted pecans. The maple glaze adds just the right touch of sweetness without overpowering the flavor of the fruit. It’s the kind of recipe that fills your kitchen with the smell of fall, no matter what time of year it is.
Looking for more small batch scone recipes? Try our small batch strawberry white chocolate scones, small batch chocolate scones, small batch lemon poppy seed scones, small batch peach scones, small batch cream scones, and small batch ham and cheese scones.
Ingredients
If you have any ingredients leftover from this small batch apple scones recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: Use 1 cup for the dough, plus a little extra for dusting. A 1:1 gluten-free flour blend works well.
- Cold, Salted Butter: Use 1/4 cup, straight from the fridge. Cold butter creates flaky layers and crisp edges.
- Milk: Any kind of milk works – whole, 2%, 1%, or skim. For dairy-free, almond or oat milk are great, or use half & half for a richer texture.
- Egg Yolk: Adds richness and helps bind the dough. Save the egg white for small batch egg white recipes like small batch coconut macaroons or a small batch of vanilla cupcakes.
- Pecans (Optional): Add crunch and flavor. Walnuts work too, or leave the nuts out. Extra pecans? Use them in a mini Italian cream cake, ambrosia salad for one, or single serving banana nut bread.
- Apples: Use one small apple, any variety. Gala, Honeycrisp, or Granny Smith are great options. Leftover apples? Try them in a mini apple cake, single serving apple cobbler, or small batch morning glory muffins.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try these simple ways to change up the flavor of your apple scones:
- Apple Cheddar Scones: Mix in 1/8 cup of grated sharp cheddar. The cheese adds a savory contrast to the sweet apples.
- Caramel Apple Scones: Drizzle homemade salted caramel over the baked scones or fold in small caramel bits before baking.
- Apple Ginger Scones: Stir in 1 tablespoon of finely chopped crystallized ginger for a spicy-sweet kick.
How To Make Apple Scones
These photos and instructions help you visualize how to make a small batch of apple cinnamon scones. See the recipe card below for ingredient amounts and full recipe instructions.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, cinnamon, baking soda, and sugar.
- Cut in Butter: Cut cold butter into small pieces and work it into the flour mixture until it looks like coarse crumbs.
- Add Wet Ingredients: Stir in the egg yolk and milk until just combined.
- Fold in Add-Ins: Gently mix in the chopped apple and toasted pecans.
- Shape and Cut Dough: Turn the dough onto a lightly floured surface. Knead gently into a circle. If it’s too sticky, add a little more flour. Cut into 4 wedges.
- Bake: Place wedges on a parchment-lined or silicone-lined baking sheet. Bake in a preheated oven at 425°F (220°C) for 12–15 minutes, until golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Glaze: Whisk together powdered sugar, cream or milk, and maple syrup in a small bowl. Drizzle over cooled scones.
Enjoy the scones warm on their own or serve with our small batch clotted cream recipe and homemade refrigerator jam.
Expert Tips
- Use Cold Ingredients: Keep the butter, milk, and egg yolk cold. Cold fat creates steam in the oven, which helps form flaky layers.
- Don’t Overwork the Dough: Stir just until combined. Too much mixing makes the scones dense and chewy.
- Serve Anytime: These apple scones are great for breakfast, brunch, afternoon tea, or even dessert.
Frequently Asked Questions
Toasting is optional but recommended for better texture and flavor. For this recipe, toast 1/4 cup of pecans in a dry skillet over medium-high heat for 3 to 4 minutes, stirring occasionally. Watch closely to avoid burning.
Yes. You can prepare the dough, shape the scones, and refrigerate them overnight. Bake them fresh the next day.
Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 weeks. Thaw at room temperature or warm in the oven before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For
If you’ve tried these small batch apple scones or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Apple Cinnamon Scones
Equipment
Ingredients
For the Scones
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon baking soda
- 2 tablespoons sugar
- ¼ cup salted butter -cold and cut into small pieces (½ stick)
- 1 large egg yolk
- ¼ cup milk
- ¼ cup toasted pecans -chopped *see notes below
- ½ cup peeled and chopped apples (1 small apple)
For the Glaze
- ½ cup powdered sugar -sifted
- 1 tablespoon heavy cream
- 1 teaspoon maple syrup
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone baking mat.
- In a large bowl, mix flour, baking powder, salt, cinnamon, baking soda, and sugar.
- Cut in cold butter using a pastry blender, fork, or fingertips until the mixture looks like fine crumbs.
- In a small bowl, whisk the egg yolk and milk. Add to the flour mixture and stir until just combined.
- Fold in toasted pecans and diced apple.
- Turn dough onto a lightly floured surface. Gently knead into a circle. If sticky, sprinkle with a little more flour. Cut into 4 wedges.
- Place wedges on the baking sheet and bake for 12–15 minutes, until golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Make the glaze: Whisk powdered sugar, cream, and maple syrup until smooth. Drizzle over cooled scones. Top with extra pecans, if desired.
Notes
- Use Cold Ingredients: Keep the butter, milk, and egg yolk cold. Cold fat creates steam in the oven, which helps form flaky layers.
- Don’t Overwork the Dough: Stir just until combined. Too much mixing makes the scones dense and chewy.
- Serve Anytime: These apple scones are great for breakfast, brunch, afternoon tea, or even dessert.
Nutrition
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.
This was my first time making scones and these are amazing!! They came out perfect. I can’t wait to try your other scone recipes.
Wonderful scones! I could mirror Marilyn’s comments below… except I used the original ingredients! Could hardly wait for the timer to buzz!
I rated this recipe a 5 star.. But that doesn’t mean the final product of mine is a 5.. First time ever making them.. I really wanted to try this recipe but didn’t have an apple.. So I substituted with blueberries.. I was worried about kneading too much so they didn’t look as smooth as yours.. Although I only changed the fruit in this recipe.. My scones were just as good as store bought.. Thank you, This Weill be a weekly recipe with trying all your other scone recipes..