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Apple Cinnamon Scones | One Dish Kitchen
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4.65 from 14 votes

Apple Cinnamon Scones | Small Batch

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.
Prep Time10 mins
Cook Time20 mins
Cool10 mins
Total Time40 mins
Course: Breakfast
Cuisine: British
Keyword: scones
Servings: 4 scones
Calories: 344kcal
Author: Joanie Zisk


  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/4 cup salted butter , cold - cut into small pieces, 1/2 stick
  • 1 egg yolk
  • 1/4 cup milk
  • 1/4 cup pecans , chopped and toasted
  • 1/2 cup peeled and chopped apples (Appx. 1 small apple)


  • 1/2 cup powdered sugar , sifted
  • 1 tablespoon heavy cream
  • 1 teaspoon maple syrup


  • Preheat the oven to 425 degrees F (220 degrees C)
  • Line a baking sheet with silpat or parchment paper.
  • In a mixing bowl, stir together the flour, baking powder, salt, cinnamon, baking soda and sugar.
  • Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
  • In a small bowl, whisk together the egg yolk and the milk. Pour into flour mixture and stir until just combined.
  • Gently stir in the toasted pecans and the diced apples.
  • Turn the dough out onto a large lightly floured cutting board or work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
  • Cut the dough 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 a minute, then transfer onto wire rack.
  • 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.


Expert Tips
Scones are a key component of a traditional afternoon tea. However, scones are lovely for breakfast, brunch, and even dessert. With these easy tips your scones will turn out perfect every single time.
  • Be sure to use cold ingredients.
    • The secret to flaky scones is to start with cold ingredients. Make sure your butter, eggs and milk are all cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.
  • Don’t overwork the dough.
    • Once you add in the liquid (eggs, milk, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are rather chewy instead of light and flaky.


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