Easy Apple Pie Scones

apple scones on a cooling rack

Apple Pie Scones make a chilly morning feel just a little bit warmer, a little bit happier, and a whole lot more delicious. I think we should all sub out our daily porridge every now and then for a special treat like this easy apple scone recipe.

apple scones with dripping glaze

Apple pie scones make for a perfect little personal apple pie moment

I’m a scone girl, there’s no denying. And while I can go for a few weeks getting my fix at the local coffee shop, I always come back to my easy 1-2-3 homemade scone recipe and wonder why I ever plunked down the cash for plastic wrapped imposters.

Wondering what an apple pie scone tastes like? Think of those impossibly crisp autumn apples diced up into juicy little bits, tossed in warm spices, folded into buttery scone dough, and drenched in a vanilla-laced glaze.

Pour yourself a hot cup of coffee, pop open your flour canister, and let’s get baking!

apple pie scone batter in a bowl with spoon

My food processor paid for itself years ago making scones in every possible flavor

Making scones is a literal breeze when you do them in the food processor, and when they’re that easy, they make the perfect little canvas for all sorts of creative flavor combinations. There’s a delicious scone for every micro-season around here, these apple scones will be followed up later in fall with Pumpkin and Maple Oat Nut, and then I’ll dive into winter with Cranberry White Chocolate, and eventually Fresh Tangerine  the minute citrus season arrives. I love my Rhubarb Scones in early spring, and Lemon Zucchini Scones in high summer.

Don’t have a processor?

No worries, you can do this the old fashioned way using a pastry cutter or two forks to cut the cold butter into the flour until it’s nice and crumbly.

Cutting out apple scones on a floured surface

How to cut out your scones is a personal choice ~


I used to always cut my scones into wedges, which is really simple, and requires no special cutter — just a knife. Pat your scone dough into a rough circle about 1 inch thick, and slice it like a pizza into  8 (6 if you’re feelin’ it) triangular scones.

The benefit of cutting wedges is that none of the dough has to be re-formed, and none goes to waste.


Shape the dough into a square or rectangle and slice into squares. Again, no waste, and the little squares have a rustic appeal.


I like to use a sharp edged metal biscuit cutters for round scones like these. Just flour it lightly, and remember: never twist your cutter as you cut biscuits or scones, just make a clean cut downward, and lift straight up. Twisting can seal the edges and prevent the scone from rising to its full potential.

apple scones on a cooling rack with fresh apples

We loved these scones ~ they were of course amazing warm from the oven, but even after they sat on the counter overnight, they were still moist (maybe moister thanks to those juicy bits of apple) and tasty the next morning. And believe me, there’s nothing more luxurious than waking up to a homemade scone that’s already been baked!

apple pie scones with glaze

Have a big bowl of apples on the counter?

an apple pie scones, split open




apple scones on a cooling rack
4.82 from 11 votes

Apple Pie Scones

Apple Pie Scones make a chilly morning feel just a little bit warmer, a little bit happier, and a whole lot more delicious. I think we should all sub out our daily porridge every now and then for a special treat like this.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 scones
Author Sue Moran


  • food processor (optional)
  • 3 inch biscuit cutter


For the scones

  • 2 1/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
  • 1/2 cup milk or half and half
  • 1 cup finely chopped apple, peeled

For the glaze

  • 1 1/2 cups powdered sugar
  • 1/4 cup milk, half and half, or cream
  • 1/2 tsp vanilla extract
  • ground nutmeg for sprinkling on top, optional


  • Preheat oven to 375F and line a baking sheet with parchment paper
  • Add the flour, baking powder, salt, spices, sugars, and butter to the bowl of a food processor and pulse together until the butter is broken up and only small pieces remain. The mixture will look crumbly.
  • Slowly add in the milk, continuing to pulse until the dough comes together.
  • Remove the dough from the food processor and fold in the apples by hand.
    making apple pie scone batter
  • Gently roll out the dough on a lightly floured surface until it is about 1 inch thick. Cut out 6 scones with a 3 inch biscuit cutter.
    cutting apple scones
  • Place the scones on the prepared baking sheet and bake for about 20 minutes until risen and starting to turn slightly golden on top.
  • Remove from the oven and allow the scones to cool before glazing.
    cooling apple scones on a rack
  • To make the glaze, whisk the powdered sugar, milk, and vanilla extract together until smooth. Gently dip the scones into the glaze, and turn them over onto a rack and let the glaze harden.
    making glaze for apple scones
  • Sprinkle a little nutmeg on top of the glazed scones, if you like (I like.)
    apple scones on a cooling rack

Cook's notes

Scone dough is not like bread dough...the less your work it, the better. After you add the liquid, blend it just until it comes together. When you turn it out onto a lightly floured board you can bring it together further with your hands. 
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    October 14, 2020 at 4:37 pm

    5 stars
    I am so excited to have found this recipe! It was so easy and so delicious! This will be a recipe I rely on in the future when I want something special for breakfast for guests. Thank you so much.

  • Reply
    October 7, 2020 at 6:17 pm

    4 stars
    I was a bit disappointed. The scones were quite tasty but they didn’t raise very much–they sort of spread out. I know my baking powder is not old.

    • Reply
      JENNY Wyant
      October 8, 2020 at 6:05 pm

      5 stars
      These scones are absolutely decadent, a definite recipe keeper and the splash of Nutmeg is a must!! Thank-You

    • Reply
      January 24, 2021 at 3:20 am

      4 stars
      Mine did the same thing, Edith. They look more like muffin tops. I, too, am certain my baking powder was fine as I just made something else with success. I very finely diced my apple. I wonder if that meant more apples in the 1cup measure, thus more moisture, in the batter? I did add cinnamon chips to the batter, but that shouldn’t have made them spread rather than rise.

  • Reply
    October 6, 2020 at 9:37 pm

    I don’t have whole milk or 1/2 n 1/2 will 2% do? Can’t wait to make these. Love waking too early and baking up some goodies before my husband wakes.

    • Reply
      October 7, 2020 at 9:03 am

      You know, I’ve never made scones with low fat milk, so I can’t say for sure. You can try, and it will work, but they’ll be a little less luxurious. You might also try yogurt.

      • Reply
        October 7, 2020 at 5:47 pm

        Greek Yogurt with honey I have that yummy I’ll try that and let you know

      • Reply
        October 7, 2020 at 10:05 pm

        5 stars
        I used the Greek honey yogurt and it was so tasty and a little less guilty. Smiles! I baked them just 5 minutes longer but I’m not sure that was necessary. I didn’t have cardamon so as suggested I just left it out. I also added walnuts no glazing because the scone wedges were an accompaniment to our first autumnal dinner (but still outside as temps finally dropped here on the Westside of LA CA ) of chicken and sausage with cabbage and apples cooked in calvados. Thanks for your recipes, especially the baking ones they give me confidence

        • Reply
          October 8, 2020 at 7:01 am

          Oh my gosh, wish I had been at that meal 🙂

    • Reply
      Karla Bergen
      October 18, 2020 at 10:37 pm

      Would be nice to have nutritional info including calories.

  • Reply
    October 6, 2020 at 11:12 am

    What can I use instead of cardamom?

    • Reply
      October 6, 2020 at 11:18 am

      You can leave it out, or add allspice or ginger.

  • Reply
    October 6, 2020 at 8:30 am

    Have you tried making the dough ahead and freezing before baking?

    • Reply
      October 6, 2020 at 8:38 am

      You can certainly do that.

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