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