Fall for these Easy Spiced Apple Cider Scones
There’s something about the crisp fall air, a bag of freshly picked apples, and a warm kitchen that makes this time of year feel like magic. As fans of our Apple Spice Waffle recipe know, baking with apples instantly makes a kitchen feel like an ideal fall day. These spiced apple cider scones bring that same comfort. They’re tender, buttery, and full of warm apple flavor, finished with a sweet cider syrup glaze that shines with every bite.
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A cozy fall tradition
When autumn arrives, apple season takes center stage. Midwestern orchards fill with families searching for the best apples of the year, and fresh cider appears at every local grocery store. Apples have long been part of Midwestern kitchens, from pies and crisps to cakes and breads. The tradition stretches back generations, when orchard harvests were celebrated with simple, comforting recipes made to warm up cool days (Culinary Historians of Chicago).
Scones have their own rich history. Originally from Scotland, they were first cooked on griddles as simple oat cakes before becoming the soft, flour-based triangles we bake today (Kitchen Project). Combining these two traditions creates something special — the rustic charm of apple harvests and the timeless comfort of a warm scone fresh from the oven.
Choosing the right apples
Not every apple is made for baking. Varieties like Granny Smith, Honeycrisp, and Braeburn hold their shape and balance tartness with just enough sweetness. They bring the right texture to your scone dough and bits of tender apple in every bite. According to the Iowa State University Extension, these kinds of apples give baked goods better flavor and structure than softer varieties.
If you can find locally pressed apple cider, even better. It adds depth to the glaze and keeps the flavor bright and seasonal.
How to make Spiced Apple Cider Scones
Ingredients
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons brown sugar
- 1 teaspoon apple pie spice
- 3/4 cup (12 tablespoons) cold butter, cubed
- 1 cup buttermilk
- ⅓ cup unsweetened applesauce
- 1½ teaspoons vanilla extract
- 2 medium sized apples, peeled, cored and diced (we used Granny Smith)
Cider Syrup Glaze
- 6 tablespoons cider syrup (apple cider can be substituted for syrup)
- 1 cup powdered sugar
- Pinch of salt
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, salt, brown sugar, and apple pie spice. Stir until evenly mixed.
- Add the cubed cold butter. Using a fork or pastry cutter, cut the butter into the flour mixture until coarse crumbs form.
- Add the buttermilk, applesauce and vanilla extract. Stir with a large wooden spoon just until the dough comes together. If adding chopped apples, fold them in now.
- Turn the dough onto a lightly floured surface and gently pat into an 8-inch circle. Use a sharp knife or pizza cutter to slice into eight pieces. Transfer to your prepared baking sheet, spacing them apart.
- Bake for 30 to 35 minutes, or until the tops of the scones are golden brown. Remove from the oven and let cool on a wire rack.
- In a small bowl, whisk together powdered sugar, cider syrup, and a pinch of salt. Drizzle over the warm scones and serve immediately.
Serving and storage
These apple cider scones are wonderful with morning coffee or an afternoon cup of tea. Their soft centers and flaky layers make them a favorite fall treat. For best results, store leftovers in an airtight container at room temperature for up to two days. You can also freeze unbaked scones on a parchment-lined baking sheet, wrap them in plastic wrap, and bake them later for fresh scones anytime.
Tips and variations
- Keep the butter as cold as possible for tender, flaky scones.
- Substitute the applesauce with heavy cream for a richer texture.
- Stir in a handful of cinnamon chips or a touch of lemon zest for extra flavor.
- Sprinkle coarse sugar on top before baking for a light crunch.
A fall favorite worth repeating
Baking these spiced apple cider scones feels like the best part of the season — cozy mornings, warm spices, and the smell of apples filling the house. They’re an easy recipe that always feels special. Whether you serve them at brunch, gift them during the holidays, or keep a batch ready for chilly weekends, they capture everything we love about fall baking.
Spiced Apple Cider Scones
Ingredients
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons dark brown sugar
- 1 teaspoon apple pie spice
- 3/4 cup cold butter, cubed or grated
- 1 cup buttermilk
- ⅓ cup unsweetened applesauce
- 1½ teaspoons vanilla extract
- 2 medium Granny Smith apples, peeled, cored and diced
Cider Syrup Glaze
- 6 tablespoons cider syrup
- 1 cup powdered sugar
- Pinch of salt
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, salt, brown sugar, and apple pie spice. Stir until evenly mixed.
- Add the grated cold butter. Using a fork or pastry cutter, cut the butter into the flour mixture until coarse crumbs form.
- Add the buttermilk, applesauce and vanilla extract. Stir with a large wooden spoon just until the dough comes together. If adding chopped apples, fold them in now.
- Turn the dough onto a lightly floured surface and gently pat into an 8-inch circle. Use a sharp knife or pizza cutter to slice into eight pieces. Transfer to your prepared baking sheet, spacing them apart.
- Bake for 30 to 35 minutes, or until the tops of the scones are golden brown. Remove from the oven and let cool on a wire rack.
- In a small bowl, whisk together powdered sugar, cider syrup, and a pinch of salt. Drizzle over the warm scones and serve immediately.
Notes
- Keep the butter as cold as possible for tender, flaky scones.
- apple cider can be substituted for cider syrup
- 1 egg can be substituted for the unsweetened applesauce.
- Stir in a handful of cinnamon chips, raisins or craisins for extra flavor.
- Sprinkle coarse sugar on top before baking for a light crunch.
