Easy Rustic Apple Cinnamon Scones

These Rustic Apple Cinnamon Scones are rolled and then sliced, so you get layers of pastry and apple filling, ensuring the perfect balance of cinnamon, apple, and flaky pastry in every single bite!~And while Most scone recipes require biscuit cutters and perfect circles, my Apple Cinnamon Scones recipe is designed to be no-fuss-no biscuit cutter required! This keeps the dough cold and the layers flaky, which is the secret to a prize-winning texture.

This apple cinnamon scone recipe was inspired by my Raspberry Lemon Scones, and pairs well with a cup of coffee or tea for breakfast or an afternoon snack. It also makes a great breakfast dessert when paired with these Brunch Bites and Old Fashioned Fruit Salad. These scones are ideal for bringing along to a breakfast potluck, a Mother's Day brunch, a baby shower, a bridal shower, afternoon tea, or a bake sale.

🥘Ingredient Notes

You will need the following ingredients to make this apple scones recipe:

• Lemon zest. Adding lemon zest to my dough is a little trick I learned from a chef I used to work with. She added lemon zest to her cinnamon bun dough, and it was amazing! The lemon flavor also pairs well with cinnamon and serves as a flavor enhancer. I use this delicious flavor combination in my award-winning apple pie recipe as well!
• Ground Cinnamon. For an extra burst of cinnamon, I add it to the dough as well as the filling!
• Unsalted butter (frozen). Butter makes scones flaky and adds flavor and rise. Using unsalted butter allows you to control the salt in a recipe. Using frozen unsalted butter is ideal for scones because, similar to pie crust, the butter melts as the scones bake, releasing steam and creating air pockets. These pockets create a flaky center while keeping the edges crumbly and crisp. Simply using refrigerated butter might cause the butter to melt in the dough as you work with it, but frozen butter will ensure it stays cold enough for the bake.
• Heavy cream (whipping cream). You need to use 33%-35%. Heavy cream makes them extra rich, resulting in a more tender pastry.
• Granny Smith (green) apples. Granny Smith Apples hold their shape so they are ideal for baked goods, giving them great texture and not turning to mush. They are also a little tart, which pairs perfectly with the sweetness of this scone.

*See recipe card for full list of ingredients and quantities.

🔪Step-by-Step: How to make Apple Scones

With most scone recipes, you shape the dough into a disc, then flatten it and cut it into wedges or cut the dough with a biscuit cutter. This one is different because it is rolled out then rolled up, ensuring that the pastry and fruit are evenly distributed, making each bite perfectly balanced!

Prep: Heat the oven to 400°F /204°C and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate or smaller baking sheet and set aside.

Step 1: Combine the dry ingredients ( flour, ¼ cup of the white granulated sugar, the baking powder, lemon zest, 1 teaspoon of the cinnamon, and salt) in a large bowl and whisk to break up any lumps.

Step 2: Using a cheese grater, grate frozen butter. *Alternatively, you could use a pastry blender or 2 knives and cut in the butter.

Step 3: Then mix the grated butter into the flour mixture.

Step 4: Pour in ¾ cup of the cream.

Step 5: Using your fingers, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated).

Step 6: Turn the dough and loose flour out onto a lightly floured surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).

Step 7: Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an approximately 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.

Step 8: You can trim the edges if you wish, but you don't have to.

Step 9: Peel, core and dice fresh apples into small pieces, then toss apples in remaining 1 teaspoon of cinnamon and brown sugar in a separate bowl.

Step 10: Arrange the apple mixture in a single layer over the lower two-thirds of the rectangle, and press them into the dough.

Step 11: Starting with the top, the third with no apples, fold the dough lengthwise into thirds,

Press on the layers as you roll.

Step 12: Fold again.

Step 13 : Fold right over until seam is on the bottom. (Use a spatula, pastry or bench scraper if the dough sticks to the work surface).

Step 14: Slice the scone dough crosswise (do not saw back and forth) with a sharp knife, into 4 equal pieces. Cut each piece diagonally to form 2 triangles.

Step 15:Transfer the scones to the floured plate and place in the freezer for 10 minutes.

Step 16: Remove the scones from the freezer and transfer them to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining ½ tablespoon whipping cream over the tops of the scones

Step 17: Sprinkle with the remaining 1 teaspoon of white sugar.

Step 18: Bake until golden brown on the top and bottom, about 20 - 25 minutes (*23 minutes was perfect for me. *Be sure to check the scones at the 15-minute mark. If it's browning too fast, place a sheet of tin foil over the scones (be sure to spray it with non-stick spray first, shiny side down). Let the scones cool 5 minutes on the baking sheet, then transfer warm scones to a wire rack to cool completely.

Sprinkle with powdered sugar and cinnamon and enjoy!

🌡️Storage

Homemade scones typically last a couple of days stored in an airtight container at room temperature. If you leave the leftover scones longer, they can become a bit dry. Store scones in the fridge if you want them to last longer (up to 5 days).

If you are making them a day or two in advance, store them in the fridge and sprinkle on the powdered sugar just before serving.

Freezing: I recommend freezing the baked and cooled scones before topping them with powdered/icing or confectioners' sugar. I usually freeze them in a Ziploc freezer-safe bag or an airtight container. However, if you freeze them with powdered sugar, it's not a big deal; you'll just need to reapply it, and that will make them a little sweeter.

To thaw: Leave it out on the counter for a few hours or in the refrigerator overnight. Warm in the microwave for 10 seconds, if desired.

👪 Serving Size

This Homemade Apple Cinnamon Scones recipe makes 8 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🔢WW Points

Because scones rely on fat (butter and cream) for their signature flaky texture, they tend to be higher in points. However, you can significantly reduce the points without losing that cozy apple flavor.

How to Reduce the WW Points

Here are the best ways to bring those points down while keeping the "Rustic" feel:

1. Swap the Sugar (Saves ~2 Points per scone)

• Replace the granulated sugar in the dough and the topping with a granulated Monk Fruit sweetener (but only use half the amount because it's a more concentrated sweetness) or Stevia. Since there is only about ¼ to ⅓ cup of sugar in the whole recipe, this is an easy 0-point swap/

2. Lighten the Cream (Saves ~1-2 Points per scone)

• Instead of Heavy Whipping Cream, use Fat-Free Half & Half or Unsweetened Almond Milk.
• Terri's Tip: If you use Almond Milk, add 1 teaspoon of lemon juice to it first to thicken it slightly so it mimics the richness of cream.

3. The Butter "Half-Swap" (Saves ~3-4 Points per scone)

• Butter is the highest point item (a ½ cup of butter is about 44 points!).
• The Fix: Use Light Butter (like Land O' Lakes Light) which has significantly fewer points.
• The "Lazy" Hack: Replace half of the butter with Plain Non-Fat Greek Yogurt. You will still get a tender scone, but the points will drop drastically. Just make sure the yogurt is very cold!

4. Make "Mini" Scones (Cuts points in half!)

• Instead of cutting the dough into 8 large wedges, cut them into 16 mini wedges.
• A mini scone feels like a substantial treat but immediately brings your "investment" down to about 6 or 7 points (or even lower if you use the swaps above).

5. Use the "2-Ingredient Dough" Base

• If you want a "Deep Cut" on points, use the famous WW 2-ingredient dough (1 cup Non-fat Greek Yogurt + 1 cup Self-Rising Flour) as your base and add ½ teaspoon of butter extract.
• Fold in your cinnamon and apples, and brush the top with a little bit of melted light butter for that golden finish. This can bring a scone down to 3 or 4 points!

The "Lightened Up" Math:

If you use Monk Fruit, Fat-Free Half & Half, and Light Butter, you can bring these large scones down from 13 points to approximately 7 or 8 points.

Terri's Recommendation: I suggest doing the Sugar Swap and the Mini Scone method first. That way, you keep the authentic, flaky "Award-Winning" texture of the butter, but you get to enjoy your treat for only 6 points!

🥗 What to Serve with Rustic Apple Scones

These scones pair perfectly with a cup of coffee or tea! If you're looking to add them to a bigger breakfast, they go well with egg dishes such as this Pierogi Breakfast Casserole (with frozen pierogies) or with vegetarian breakfast dishes such as Mediterranean breakfast burritos, Sheet Pan Huevos Rancheros (shown), or an Avocado Breakfast bowl (without bread).

❔Recipe FAQ's