This recipe for Apple Cinnamon Roll Scones gives you all the flavors of a gooey cinnamon roll while giving you the texture and easiness of a scone! Warm apple pie spices, apple cider, and fresh apple pieces fill these scones with flavor from the dough to the glaze!
These APPLE CINNAMON ROLL SCONES combine two of my favorite foods. . .cinnamon rolls and scones!
This mash-up gives you the buttery, brown sugar-cinnamon filling and sweet glaze that you expect from a cinnamon roll and the tender, melt-in-your-mouth texture of a good scone.
Plus, they have the quickness and easiness of making scones! No yeast, no kneading, no rise time!
For those times that you really want cinnamon rolls, but don’t have to the time or desire to go through the work of making them, make a batch of cinnamon roll scones!
Preferably cinnamon roll scones that are filled with the cozy flavors of fall.
To fill these scones with as much flavor as possible we started with apple cider and hints of cinnamon, nutmeg, and allspice to give the dough a burst of apple.
The filling is a classic cinnamon roll filling with butter, brown sugar, and lots of cinnamon. To this we added a hint of nutmeg and thinly chopped fresh, fall apples.
And since we couldn’t resist another chance to layer on the apple flavor, apple cider is also added to the glaze to tie the apple flavor through all the components of the scones.
How to Make Cinnamon Roll Scones
These cinnamon rolls scones start out just like a typical scone recipe. Whisk together the dry ingredients in a large bowl, and cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together your wet ingredients. Add the wet ingredients to the dry ingredients, and stir until just combined.
You will notice that the dough appears to be dry. However, it should hold together when pressed.
If it isn’t, add an additional 1 teaspoon of apple cider or milk. You don’t want to add so much that the dough gets sticky. It will continue to soften and come together as you work it.
Lightly flour your working surface. Turn the dough out onto the surface. Gently knead until the dough comes together.
Don’t worry if the dough appears shaggy. It will continue to work together as you pat the dough out into a rectangle.
Try not to overwork the dough. I know that will seem difficult at first. Just pat the dough out until you get close to an 8 inch by 10 inch rectangle. It doesn’t have to be exact.
Next you’ll spread the softened butter over the top of the dough. Sprinkle with brown sugar, cinnamon, and nutmeg. Spread your finely chopped apple over the top.
Carefully roll up the dough into an 8 inch log. Try to keep the dough as tight as possible, though it won’t be as tight as if you were rolling bread dough.
Place the dough spirals onto a baking sheet that is covered in parchment paper or a silicone mat. (Don’t skip this!)
Bake until the scones turn golden on the edges.
Whisk together your glaze ingredients, drizzle over warm scones. Allow the glaze to harden (or not!), and dig in!
Tips for Making Apple Cinnamon Roll Scones
- Make sure to finely chop your apple. Bigger pieces will make it harder for the scones to hold together.
- Don’t skip flouring your work surface when patting the dough into a rectangle. The dough will appear somewhat dry. However, the dough will soften as you work it. You don’t want the dough sticking to your work surface when trying to roll it up!
- Be sure to use softened butter for the filling. If the butter is too hard, it won’t spread and will just sink into the dough.
- Line your baking sheet with parchment paper or a silicone baking mat. If you don’t, the scones will stick to the pan.
- If you use white whole wheat flour in place of the all-purpose flour, you will want to add an additional 1 tablespoon of apple cider or milk.
Love baking with apples? More apple recipes to try!
For the Scones
- 2 Cups all-purpose flour
- 1/3 Cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 Cup unsalted butter, cold and cut into pieces
- 1/4 Cup apple cider or milk
- 1 egg
- 1 teaspoon vanilla extract
For the Filling
- 1 Tablespoon butter, softened
- 1/4 Cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/3 Cup finely chopped apples
For the Drizzle
- 1 Cup confectioner's sugar
- 2-4 teaspoon apple cider
- 2-4 teaspoon milk
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together apple cider, egg, and vanilla extract until combined. Add wet ingredients to dry ingredients, and stir until just combined. Dough will appear dry but should hold together when pressed.
- Turn dough out onto a well-floured surface. Gently pat into an approximate 8 inch by 10 inch rectangle.
- Spread with softened butter. Sprinkle with brown sugar, cinnamon, and nutmeg. Top with thinly sliced apples pieces.
- Gently roll up dough into an 8 inch log. Using a sharp knife, cut log into eight pieces. Place pieces of dough onto prepared baking sheet.
- Bake for 15-20 minutes, or until edges start to turn golden.
- Remove to wire rack.
- In a small bowl, stir together confectioner's sugar, 2 teaspoons apple cider, and 2 teaspoons milk until smooth. Add additional apple cider and half and half as necessary until desired consistency is reached.
- Spread glaze over tops of warm scones. Allow glaze to harden, and serve.
- Allow scones to cool completely before storing any leftovers in an airtight container.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 301mgCarbohydrates: 56gFiber: 1gSugar: 31gProtein: 5g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.