Almond, Apple Cinnamon Scones Recipe -
Almond, Apple Cinnamon Scones Recipe
  • READY IN 40 mins

Almond, Apple Cinnamon Scones

Recipe by  

"I especially enjoy these scrumptious scones--bursting with apples, cinnamon and almonds--on a rainy afternoon with a cup of tea. Because they're made with yogurt and no butter, they're a good fit for everyone's palates. Hope you enjoy them, too!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples.
  3. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.
  4. To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.
  5. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2009

I was worried that these might be dry, so I used almost a full cup of yogurt and doubled the milk. I also added 1 tsp. of cinnamon powder to the dry ingredients. I used only 1 tsp. of almond extract. Because I added more wet ingredients, the batter was very sticky, so I dropped the batter onto the cookie sheet in 12 equal portions and topped it with cinnamon sugar and chopped walnuts (didn't have any almonds).They were perfect! Light, moist and flavorful! Just what I wanted! Great recipe!

Most Helpful Critical Review
Oct 23, 2007

I followed this recipe to the "T" -- it was okay, but I won't make it again. In my opinion, it didn't show off the apples to their best. If you do make it, these scones are best eaten warm -- you'll find their flavor greatly improved by a few seconds in the microwave.


21 Ratings

Sep 14, 2008

True to the nature of scones, these scones were dense and a bit dry after the first day. I found they could use a bit more flavor, and plan to use more vanilla sugar and cinnamon next time. I also grated the apples into the batter.

Oct 28, 2007

My boss mmade these scones and brought them to work; they were wonderful, even at room temperature. She said she had one warm from the oven the night before with a cup of Chai, and it was fantastic. These were very tender and moist.

Oct 01, 2007

I followed the recipe exactly with the exception of using half whole wheat flour. These scones tasted great for breakfast and were a perfect way to use the bounty of apples we have from our small orchard.

Jun 16, 2010

I substituted some of the ingredients with ingredients that I had on hand such as table spread instead of shortening, apricot yogurt instead of plain, soy milk for milk, vanilla extract for almond and used 1 cup whole wheat flour and 1cup of normal all purpose flour. Turned out great anyway! Definitely a favorite at my hostel!

Jul 30, 2010

Excellent! I added a bit more yogurt and 1 peach and a handful of fresh saskatoons in addition to the 2 apples. They turned out light and fluffy. Delicious

May 25, 2011

I have no idea what happened with these. First time attempting scones and the finished product was good, but not at all what I expected. The dough was sticky and more like a batter than a dough. Sticky, messy and a pain to try to knead. I know the kneading is supposed to be minimal, but because of the stickiness I had to keep adding flour. I noticed others reviews stated numerous substitutions they made and the finished product turned out well. I kept to the recipe and made no substitutions. Won't use this recipe again. I'm going to try another AR recipe tomorrow and hope I have better luck.


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 243 mg
  • 10%

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

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