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Cinnamon-Apple Scones

Cinnamon-Apple Scones are a great breakfast treat made with fresh apples and plenty of cinnamon. - Bake or Break

The last time we visited our friends in North Carolina, Tonya and I visited Foster’s Market for lunch. Our lunch was fantastic, and the market offered so many delicious looking items that I wanted to take them all home and give them a try. While Tonya was here visiting family last week, she brought me a basket packed full of goodies from the market (as well as a few from another of my North Carolina favorites, A Southern Season) plus a copy of The Foster’s Market Cookbook.

Considering how good everything looked in the market, figuring out what to make first was tough. I decided to make a little weekend breakfast treat for me and Quinn. Sara Foster’s scones recipe suggests many variations, such as mixed berry, pear-almond, and pecan-praline. They all sounded delicious. I let Quinn pick, and he chose the cinnamon-apple variety.

These scones are a great way to start a lazy, weekend morning. They are warm, dense, and very delicious. And, of course, apples and cinnamon are always a winning combination for me. Next time, though, I’m thinking that I’ll be forced to make the pecan-praline variety.

For more apple-cinnamon treats, try Apple Cinnamon Muffins, Apple Cinnamon Baked French Toast, and Apple Butter Pinwheels, too!

For those of you not in the Durham area, Foster’s Market offers an online market, as well. I highly recommend the Seven Pepper Jelly.

Cinnamon-Apple Scones

Yield 12 scones
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Tender baked apples and a delightful cinnamon sugar topping make these scones irresistible!

Cinnamon-Apple Scones are a great breakfast treat made with fresh apples and plenty of cinnamon. - Bake or Break


  • 4 & 1/2 cups (540g) all-purpose flour
  • 1/2 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 & 1/2 cups (339g) cold unsalted butter, cut into 1/4-inch pieces
  • 1 & 1/4 cups plus 2 tablespoons (384ml) buttermilk
  • 1 tablespoon ground cinnamon
  • 2 cups peeled, chopped Granny Smith apples
  • 1 large egg, beaten
  • 2 tablespoons milk
  • cinnamon sugar (1/2 cup granulated sugar + 2 tablespoons ground cinnamon)


  1. Preheat oven to 400°F. Line or lightly grease 2 baking sheets and set aside.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender until the mixture resembles coarse meal. (Alternately, use a food processor with a metal blade to cut in the butter.) Stir in the cinnamon and chopped apples. Do not overwork the dough.
  3. Add 1 & 1/4 cups of buttermilk. Mix until combined and the dough begins to stick together. Add the remaining buttermilk if dough is too dry.
  4. Turn the dough out onto a lightly floured work surface. Roll or pat the dough into two 6-inch rounds about 1 & 1/2 inches thick. Cut each round in half, then cut each half into 3 triangles. Place on baking sheets.
  5. Mix together the beaten egg and milk. Brush the tops of the triangles with egg wash. Then, sprinkle with cinnamon sugar.
  6. Bake 25 to 30 minutes, or until golden brown and firm to the touch. Serve immediately.


Recipe slightly adapted from The Foster’s Market Cookbook.

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    16 Comments on “Cinnamon-Apple Scones”

  1. These scones look more buttery than the usual doughy triangles I find in coffee shops. Does it break from more traditional scone recipes in any significant way?

  2. You have just given me a perfect brunch recipe for this weekend—thanks! I’m with you, the apple-cinnamon version is always a winner!

  3. Oh my goodness these look so incredibly perfect! Sugary on top and they look wonderfully crisp. Yum!! I love scones! Beautiful photo too.

  4. I have both their cookbooks and love them. So jealous that you went.
    Scones look great.

  5. Jessica, this was my first real foray into scone making, so I’m not sure I can really answer your question. I looked around a bit at some other recipes, and this one does seem like it has more butter. Also, the cookbook mentions that a lot of scone recipes use cream or half-and-half, whereas this one uses buttermilk to make them lighter and fluffier.

    JEP, I hope you enjoy them!

    Ashley, thanks so much!

    Peabody, thanks! So far, I love this cookbook. The market itself was wonderful. Maybe you’ll make it there some time!

  6. I love apple and cinnamon together. Your scones look delicious, a real breakfast treat.

  7. Thanks, Katie!

  8. mmm, looks amazing!

  9. Crispy on top but soft inside I bet…these look expertly done. Nothing is better than a great scone, in my opinion. The Pecan version sounds wonderful too!

  10. Thanks, Sara and Cakespy!

  11. Oh, Jen, I’d love to have one (maybe two?) of these now, to go with my tea!

  12. Jennifer, how do you get them so “shinny” on the outside? Egg whites? very interesting, your scones look a lot better than mine, lol.

  13. I LOOOOVEEE Foster’s Market! I’m a student and my friends and I love to go there and sit outside on a sunny spring day during the weekends, the food is great and the atmosphere embodies warm Southern comfort at it’s best!

  14. I love scones and these look delicious. Will be making them this weekend.

  15. It mentions butter milk what exactly does the receipe mean when it says buttermilk?

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