Can I use whole wheat flour instead of all-purpose?

Absolutely! Swap half the all-purpose flour for whole wheat if you want that nutty flavor. But fair warning - using all whole wheat makes the scones denser. I like doing 1 cup all-purpose and 1 cup white whole wheat flour for the best texture.

Why do my scones sometimes turn out soggy?

Two likely culprits: First, overmixing the dough develops too much gluten. Second, your apples might be too wet. Try patting the diced apples dry with a paper towel before adding them to the batter. And always bake until the bottoms are golden!

Can I make these ahead of time?

You bet! The unbaked dough freezes beautifully. Just shape your wedges, freeze on a baking sheet, then transfer to a bag. Bake straight from frozen - just add 2-3 extra minutes. Perfect for fresh scones anytime!

What's the best apple variety to use?

I love tart Granny Smith for contrast with the sweet dough, but Honeycrisp or Fuji work great too. The key is using a firm apple that won't turn to mush when baked. And always peel them - the skins can get tough.

My scones spread too much - help!

This usually means your butter was too warm or your oven wasn't hot enough. Chill your shaped scones for 10 minutes before baking if your kitchen is warm, and make sure your oven is fully preheated!

Apple Cinnamon Scones in Just 30 Minutes

Description

Delicious apple cinnamon scones perfect for breakfast or a snack. They are soft, flaky, and packed with warm cinnamon and fresh apple flavors.

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, cold and cubed
1/2 cup milk
1 large egg
1 tsp vanilla extract
1 cup diced apples

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon.
Cut in cold butter until mixture resembles coarse crumbs.
In a separate bowl, mix milk, egg, and vanilla. Add to dry ingredients.
Fold in diced apples until just combined.
Turn dough onto a floured surface and shape into a circle. Cut into 8 wedges.
Place scones on baking sheet and bake for 15-18 minutes or until golden.
Cool slightly before serving.

Notes

Use cold butter for flaky texture.
Do not overmix the dough.
Store leftovers in an airtight container for up to 2 days.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American