Apple Pie Scones

Related Post: Scones Primer

A great way to use leftover apples. Cardamom adds some zip.

Apple Pie Scones

All my scone recipes are based on a recipe for orange cream scones from A Latte Food. For this version, I replaced the citrus with chopped apples and apple pie spice. You can adjust the amount of apple and spice to your taste. If you have an apple pie spice recipe you love, feel free to use it. I used this one from My Baking Addiction which uses a lot of spices for a more robust flavour.  Make half of that recipe and you’ll still have leftovers for your next batch of these scones. 
Prep Time15 minutes
Cook Time12 minutes
Cooling Time20 minutes
Total Time47 minutes
Course: Snacks
Keyword: Apples, Baking, Dessert, Scones
Servings: 8 scones


  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp apple pie spice separated into 1 tsp & 1/2 tsp amounts
  • 1/2 tsp salt
  • 1 large apple, peeled and diced enough to make 1 heaping cup
  • 1 large egg
  • 1/4 cup Greek yogurt, plain or vanilla
  • 1/4 cup 35% cream
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, cold and cubed


  • 1 1/2 tbsp butter, melted
  • 1/2 - 3/4 cup icing sugar
  • 1/2 - 1 tsp apple pie spice, to taste See Notes, below.
  • 1 tbsp milk
  • 1/4 tsp vanilla extract


  • Preheat the oven to 400F. Line a baking sheet with parchment paper. (See Notes, below.)
  • Peel and dice apples, then sprinkle with 1 tsp (5 mL) apple pie spice. Mix well. 
  • Add flour, sugar, baking powder, salt, and ½ tsp (2.5 mL) apple pie spice to a large bowl and whisk together to incorporate.
  • In a medium bowl, whisk together the egg, yogurt, cream, and extract. Set aside. 
  • Cut the butter into the dry ingredients until the butter is about pea-sized. The dough will have the texture of crumbs. (See Notes, below.)
  • Add wet ingredients and chopped apple to the flour and butter mixture, then stir until just combined. 
  • Gently knead the dough into a ball in the bowl, then turn out and begin patting into a circle until it’s about 1 inch (2.5cm) thick. You may need to squeeze the outer edges a bit to incorporate crumbly bits into the dough. 
  • Cut the dough into 8 evenly sized wedges and place them on the prepared baking sheet. Brush lightly with 35% cream if desired. (This gives a nice sheen to the finished scones.)
  • Bake for 12-13 minutes, or until edges start to turn golden.
  • Let scones cool for about 5 minutes on the pan, then move them to a wire rack. Place the parchment from the baking pan under the wire rack to catch drips when you ice the scones. 
  • After the scones have cooled for about 10-15 minutes, make the icing by whisking together all of the icing ingredients. Start with ½ cup icing sugar; only add more icing sugar if the icing is too thin. (See Notes, below.) Drizzle or spread on warm scones then let the scones cool completely. 


  • Ovens can vary widely in temperature. For this recipe, I set my oven to 395F and bake for about 11 minutes. Watch your scones carefully the first time you make this recipe to ensure they don’t bake too long.
  • The cutting process can take a few minutes but you want to be able to see pieces of butter in the dough, so don’t go too long with this step. 
  • The thickness of the icing is a personal preference. You can drizzle thinner icings in a nice pattern across all the scones or spread thicker icings across the top. If you use the full amount of spice, the icing will have a strong flavour, so you may want to start with the lower amount and adjust to taste. 
  • Apple pie scones are also delicious with the caramel icing in my Almond Caramel Scones recipe, as shown below.

Apple pie scone with caramel icing.

Apple image Illustration by Tatyana Petrova |

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