Go Back
–+ servings
an apple scone topped with chopped pecans on a baking sheet.
Print Recipe
4.79 from 23 votes

Small Batch Apple Cinnamon Scones

These small batch apple cinnamon scones are tender, flaky, and filled with fresh apple pieces and toasted pecans. Topped with a light maple glaze, they’re perfect for breakfast, brunch, or a sweet snack.
Prep Time10 minutes
Cook Time20 minutes
Cool10 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: British
Diet: Vegetarian
Keyword: apple cinnamon scones, apple scones, bread, breakfast, scones
Servings: 4 scones
Author: Joanie Zisk

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
US - Metric

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.
 
How To Toast Pecans: 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.

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code