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5.0 from 12 votes

Cranberry Apple Scones with Cinnamon Glaze

The perfect scones for fall, these light and tender treats are filled with fresh apple and cranberry. They're finished with a cinnamon glaze for a beautiful look and excellent flavor.

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 12 scones
Calories: 214 kcal
Course: Dessert , Breakfast , Brunch
Cuisine: American

Ingredients

Scones:
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • Pinch kosher salt
  • 1 tick (4 ounces) unsalted butter cold and cut into cubes
  • ¾ cup peeled, chopped apple (¼-inch pieces–about ½ an apple)
  • ½ cup fresh or frozen cranberries
  • ½ cup buttermilk, heavy cream, or milk plus more for brushing on top
  • 1 large egg beaten
Glaze:
  • ½ cup confectioners’ sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ tablespoons milk or buttermilk

Instructions

    Cup of Yum
  1. Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl combine flour, sugar, baking powder, cinnamon, cardamom, and salt. Add cold butter cubes to the flour mixture and work the butter into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much and the resulting scones will not be flaky.
  3. Add the apples, and cranberries and toss well. Mix together the buttermilk and beaten egg and then add to the flour mixture and mix until just combined, kneading lightly (but don’t overwork it).
  4. On a lightly floured work surface, divide the dough in half and pat each portion into a ¾-to-1-inch thick circle. Don’t overwork the dough, as you want the butter inside to stay as cold as possible until the scones head into the oven.
  5. Use a bench/dough scraper or knife to cut 6 wedges (like a pizza) from each round. Flip each cut scone over and place upside down on the parchment lined baking sheet (the bottoms are flatter and will look prettier as the tops of the scones), spacing a couple inches apart. At this point, the scones can be refrigerated or even frozen and baked later. Frozen scones can be baked from a frozen state; just add a little extra baking time, as needed.
  6. Lightly brush on top of the scones (but not the sides) with a little buttermilk or cream. Bake scones on the center rack of the oven for 18 to 22 minutes until lightly golden on top. Remove from the oven and allow the scones to cool on the pan while you prepare the glaze.
  7. Stir together the confectioners’ sugar, cinnamon, and milk until smooth. If the glaze is too thin, add a sprinkle more confectioners’ sugar. Too thick, add a drizzle of milk.
  8. When scones are cool, drizzle the glaze over the tops. Allow the glaze to set briefly and then serve the scones at room temperature. These scones are best the day they are made, otherwise the moisture in the fruit will begin to soften the scones and glaze.

Notes

  • Cut each round into 8 pieces instead of 6 to yield 16 smaller scones.
  • These scones freeze beautifully. By freezing these scones, it actually helps prevent the apple from oxidizing, which is why they should be either baked immediately or frozen and then baked.

Nutrition Information

Calories 214kcal (11%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Monounsaturated Fat 2g Cholesterol 36mg (12%) Sodium 146mg (6%) Potassium 37mg (1%) Fiber 1g (4%) Sugar 15g (30%)

Nutrition Facts

Serving: 12scones

Amount Per Serving

Calories 214

% Daily Value*

Calories 214kcal 11%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Monounsaturated Fat 2g 10%
Cholesterol 36mg 12%
Sodium 146mg 6%
Potassium 37mg 1%
Fiber 1g 4%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.