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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
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.
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.
- Mix Dry Ingredients: Combine flour, baking powder, salt, cinnamon, baking soda, and sugar in a large bowl.
- 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.
- Mix in Nuts and Apples: Fold in toasted pecans and chopped apples (use one small apple).
- 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.
- Prepare to Bake: Place the wedges on a baking sheet lined with parchment paper or a silicone baking mat.
- 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.
- 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.
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
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.
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.
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.
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.
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Small Batch Apple Cinnamon Scones
Equipment
Ingredients
- 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 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
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.
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.
Had a leftover honey crisp, made a batch of scones and popped them in the freezer. Baked two up this morning for breakfast— soooo good! Maple glaze is a bonus but we both agreed they are just as delicious without it.
So glad I can freeze these and save for when we crave a little something sweet. Thank you for sharing your wonderful recipes!
Added chopped Walnuts instead of pecans. Perfect snack.
Thanx!!!
Can I freeze these after baking and warm them in the oven for a short amount of time another time? What temperature and how long?
I recommend freezing the scones unbaked. Make and shape the dough into scones and freeze them on a baking sheet, then transfer the frozen unbaked scones to a zip-top bag. Unbaked scones can be frozen for up to 3 weeks. Bake them straight from frozen (425 F), adding a couple of minutes to the baking time.
Awesome recipe. The toasted pecans and the maple in the glaze make them so amazing and they looked beautiful. Even had a slight mishap with the pecans still being a bit too warm after toasting. I quickly cut the scones and put them in the freezer for a few minutes before baking. Cooking fail averted and perfect results.
Have you or anybody else tried cutting them smaller for tea?
I’m not understanding the recipe .when you roll the dough out then cut into triangles do you put the filling on the fold over you never explained
The apples and pecans are all mixed into the dough as stated in step 6. Then, the dough is very gently kneaded into a round circle and then cut into triangles. Transfer the triangles onto a baking sheet and bake. I’m not sure what you are referring to with the “filling on the fold over”.
Do you have a receipe for blueberry scones and can I use frozen strawberries in the Strawberry While Chocolate scones.
Yes, you can use frozen and thawed strawberries. As for blueberry scones, we don’t have a recipe but you can use the strawberry scone recipe and instead of using strawberries, use blueberries instead (and leave out the chips, if you would like). The scone recipe itself is a base recipe that I use for many different types of scones, so blueberries would definitely work and would be delicious.
Hi, Joanie!
I have been enjoying your recipes! I have a question about your apple scone recipe. It doesn”t say whether or not to peel the apple.
Your Sesame Chicken recipe is my favorite so far. I have already made it 4 times! Thank you for what you have done for single people!!
Sincerely,
Deb Smith
Thank you, Deb for pointing that out. I recommend peeling the apple but it is really up to you. I prefer using peeled apples and I will make a note of it in the recipe. I’m so glad you are enjoying the recipes. Thank you!
Hi Joanie
Thank you so much for your one dish recipe.
If I want to bake a plain scones, can I just used the same recipe for apple
Cinnamon but without the apple ?
Hope to hearing from you. Many thanks
Yes you can leave the apples out if you’d like.
I just want to tell you how wonderful your recipes are! I recently have taken on the job of cooking for an elderly woman on the weekends. I had been searching the internet for single meals, when I came across all your recipes. Fabulous!!!!! It’s now been 6 weeks and all I get are rave reviews for the food. Thank you for cutting great recipes down for us. Keep up the good work.
Thank you so much, Jamie. Knowing that our recipes are helpful absolutely makes my day. Thank you so much for taking the time to let me know.
Have a wonderful week!
Just made the apple scones! Awesome recipe! Thankyou always wanted a smaller recipe😊👍
I’m so glad you enjoyed the scones. Thank you for taking the time to let me know.
Love Scones, apple was super YUMMY and the strawberry white chocolate too! Do you have a recipe for Pumpkin Scones?!?