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Introducing your new go-to breakfast delight: Small Batch Apple Cinnamon Scones! These scones are wonderfully buttery and crumbly at the edges, yet soft and tender at the center. Packed with sweet apple pieces and toasted pecans, and finished with a delightful maple glaze, they bake up in just 20 minutes. Perfect alongside your morning coffee or as a sweet afternoon treat, this recipe makes just four delicious scones, ideal for smaller households.

Searching for more delightful small batch scone recipes? You’ll adore our range of flavors, including Strawberry White Chocolate Scones, Chocolate Scones, Lemon Poppy Seed Scones, Peach Scones, Cream Scones, and Ham and Cheese Scones. Also, make sure to check out our small batch clotted cream recipe for the perfect complement to any scone!

Why You’ll Love This Apple Scones Recipe

  • Simple Ingredients: Made with pantry staples you likely already have.
  • One-Bowl Wonder: Mix everything in one bowl, no electric mixer required.
  • Quick to Make: These apple scones bake in just 20 minutes.
  • Perfect Serving Size: Yields 4 scones, ideal for single households.
  • Versatile: Enjoy it with coffee in the morning or as an afternoon snack.

RELATED: The Best Cookie Recipes For One

Ingredients

ingredients needed to make apple scones on a brown cutting board.

This section provides a quick rundown of the ingredients used in this small batch apple scones recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

  • All-Purpose Flour: One cup forms the foundation of your scone dough, with a bit extra for dusting your workspace and hands. For gluten-free options, a 1:1 gluten-free flour blend works well.
  • Baking Powder & Baking Soda: These leavening agents give your scones the perfect rise, making them light and fluffy. Ensure they’re fresh for optimal results.
  • Salt & Cinnamon: Added for a flavor kick, these seasonings elevate the scones from bland to grand.
  • Granulated Sugar: Two tablespoons sweeten the dough just right.
  • Cold, Salted Butter: Use 1/4 cup and keep it in the fridge until the last moment. Cold butter is key to achieving scones with flaky layers and crispy edges.
  • Milk: Flexible on the milk front; whole, skim, 1%, or 2% all work. For dairy-free, try almond milk, oat milk, or even half & half for a richer texture.
  • Egg Yolk: One yolk adds both structure and richness to the scones. Don’t toss that egg white; use it in one of our egg white recipes like Coconut Macaroons or Vanilla Cupcakes.
  • Pecans: Optional but recommended for crunch. Walnuts are a suitable alternative, or omit nuts entirely for a nut-free version. Consider using extra pecans in a Mini Italian Cream Cake, Ambrosia Salad, or Banana Nut Bread.
  • Apples: A small apple of your choice adds natural sweetness and moisture. Popular options are Gala, Honey Crisp, and Granny Smith for a tart kick. Got extra apples? Use one to make a Mini Apple Cake, Apple Cobbler, or Morning Glory Muffins.

If you have any ingredients leftover from this small batch apple scones recipe, check out our Leftover Ingredients Recipe Finder.

Recipe Variations

  • Apple Cheddar Scones: Add about 1/8 cup of grated sharp cheddar cheese to the dough. The sharpness of the cheddar pairs beautifully with the sweet apples, creating a savory twist that’s perfect for a more substantial snack.
  • Caramel Apple Scones: Drizzle caramel over the baked scones for a decadent caramel apple flavor. You could also fold in small caramel bits before baking for little pockets of sweetness throughout.
  • Apple Ginger Scones: Add 1 tablespoon of finely chopped crystallized ginger to the dough for a zesty, spicy kick that contrasts wonderfully with the sweetness of the apples.
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How To Make Apple Scones

These step-by-step photos and instructions help you visualize how to make a small batch of apple cinnamon scones. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Mix Dry Ingredients: Combine flour, baking powder, salt, cinnamon, baking soda, and sugar in a large bowl.
a silver mixing bowl filled with flour.
  1. Add Butter and Liquids: Cut the cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs. Stir in the egg yolk and milk.
2 pictures of the dry ingredients for apple scones in a mixing bowl and the second photo showing mixed egg and milk with the dry ingredients.
  1. Mix in Nuts and Apples: Fold in toasted pecans and chopped apples (use one small apple).
scone batter filled with apples and pecans in a mixing bowl.
  1. Shape the Dough: Turn the dough out onto a lightly floured surface. Knead gently just until it forms a circle. If the dough is too sticky, sprinkle a little more flour on it. Cut the circle into 4 wedges.
two photos of scone dough. One photo shows the dough in a ball and the second photo shows dough cut into fourths.
  1. Prepare to Bake: Place the wedges on a baking sheet lined with parchment paper or a silicone baking mat.
4 apple scones on a small baking sheet.
  1. Bake: Cook in the oven at the preheated temperature for 12-15 minutes or until the scones are golden brown. After removing, let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
  2. Make the Glaze: In a small bowl, whisk together 1/2 cup of powdered sugar, 1 tablespoon of heavy cream or milk, and 1 teaspoon of maple syrup until smooth. Drizzle the glaze over the cooled scones.
three frosted scones on a cooling rack.

Expert Tips

  • Prioritize Cold Ingredients: For those mouthwatering, flaky layers, make sure your butter, milk, and egg yolk are straight from the fridge. Cold fat ensures that when the scones bake, the fat releases steam, creating those irresistible pockets of flakiness.
  • Minimal Dough Handling is Key: When it comes to mixing, less is more. After adding your liquids, stir only until combined. Overworking the dough will develop too much gluten, resulting in a denser, chewier scone rather than a light and flaky one.
  • Versatile Anytime Treat: While scones shine in a traditional afternoon tea setting, don’t overlook them for breakfast or brunch. Apple scones are also a delightful dessert option.

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For

What To Serve With Apple Cinnamon Scones

These scones are not just for breakfast! You can serve them at teatime, as a snack, or even as dessert.

  • Serve Warm: Fresh out of the oven or briefly reheated for best flavor.
  • With Clotted Cream: Make it traditional with a dollop of clotted cream.
  • With Jam or Marmalade: A fruity jam can balance out the apple and spice.

Frequently Asked Questions

Do I have to toast the pecans?

While toasting the pecans is optional, it’s a step I highly recommend. Toasting enhances the nut’s texture, helping it stay crisp in your baked goods. For this recipe, you’ll only need 1/4 cup, so stovetop toasting is the quickest route. On medium-high heat, stir the pecans occasionally for about 3-4 minutes. Keep a close eye on them to prevent scorching.

How should I store apple scones?

The scones are best when consumed within a day or two of baking. However, they can be stored in the fridge to extend their freshness.

Can I freeze apple scones?

Absolutely! Prepare the dough and shape it into scones. Place them on a baking sheet to freeze, and then transfer the frozen scones to a zip-top bag. You can keep them in the freezer for up to three weeks. When you’re ready to enjoy, bake straight from the freezer, adding a few extra minutes to the baking time.

Should I peel the apple before chopping and adding to the scone batter?

It’s a matter of personal preference. I usually peel my apple, but leaving the skin on works just as well if you enjoy the added texture.

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:

If you would like information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried these apple cinnamon 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!


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Small Batch Apple Cinnamon Scones

4.78 from 22 votes
Prep: 10 minutes
Cook: 20 minutes
Cool: 10 minutes
Total: 40 minutes
Servings: 4 scones
Buttery Apple Cinnamon 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.

Ingredients 
 

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 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 pecans -chopped and toasted
  • ½ cup peeled and chopped apples (Appx. 1 small apple)

For the glaze

  • ½ cup powdered sugar -sifted
  • 1 tablespoon heavy cream
  • 1 teaspoon maple syrup
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Instructions 

  • Preheat the oven to 425 degrees F (220 degrees C)
  • Line a baking sheet with silpat or parchment paper.
  • Combine flour, baking powder, salt, cinnamon, baking soda, and sugar in a large bowl.
  • Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
  • In a small bowl, whisk together the egg yolk and the milk. Pour into flour mixture and stir until just combined.
  • Gently fold in the toasted pecans and the diced apples.
  • Turn the dough out onto a lightly floured surface. Knead gently just until it forms a circle. If the dough is too sticky, sprinkle a little more flour on it. Cut the circle 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 5 minutes, then transfer onto wire rack.

Make 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.

Notes

  • Expert Tips:
    • Prioritize Cold Ingredients: For those mouthwatering, flaky layers, make sure your butter, milk, and egg yolk are straight from the fridge. Cold fat ensures that when the scones bake, the fat releases steam, creating those irresistible pockets of flakiness.
    • Minimal Dough Handling is Key: When it comes to mixing, less is more. After adding your liquids, stir only until combined. Overworking the dough will develop too much gluten, resulting in a denser, chewier scone rather than a light and flaky one.
    • Versatile Anytime Treat: While scones shine in a traditional afternoon tea setting, don’t overlook them for breakfast or brunch. Apple scones are also a delightful dessert option.
 
How To Toast Pecans: While toasting the pecans is optional, it’s a step I highly recommend. Toasting enhances the nut’s texture, helping it stay crisp in your baked goods. For this recipe, you’ll only need 1/4 cup, so stovetop toasting is the quickest route. On medium-high heat, stir the pecans occasionally for about 3-4 minutes. Keep a close eye on them to prevent scorching.

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

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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49 Comments

  1. Deb A. says:

    Wonderful scones! I could mirror Marilyn’s comments below… except I used the original ingredients! Could hardly wait for the timer to buzz!

  2. Marilyn says:

    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..

  3. Lisa K says:

    quick question what is the best type apple to use? there are so many different kind…thank you – Lisa

    1. Joanie Zisk says:

      I’ve made these scones so many times and I’ve used so many different varieties of apples with success. I like using Golden Delicious, Gala, and Granny Smith because those are the types I usually have on hand.