Cinnamon Apple Scones

This apple scones recipe is the perfect fall treat! The scones are moist, warmly spiced, and packed with sweet apple flavor.

Cinnamon Apple Scones

This post is in partnership with Jewel-Osco®.

Happy September! Fall may not officially start until the 22nd, but I’m already excited for warming soups, comforting pastas, and cozy baked goods like these cinnamon apple scones.

These cute little treats are everything I crave on a crisp fall morning. They’re lightly sweet, moist, and warmly spiced, with a delicious apple-y flavor that pairs perfectly with a steaming cup of coffee or tea. They’re easy to make, and I love that all the ingredients are available at the Jewel-Osco® just down the street from our house.

Check out the recipe below, or head to Jewel-Osco®’s Fall into Flavor content hub to find it and more fall recipe ideas! The site also offers virtual cooking classes with celebrity chefs and tons of fun cooking tips and tricks. It’s a great place to find seasonal meal inspiration as we head into fall. Learn more here!

Apple scones recipe ingredients

Apple Scones Recipe Ingredients

But back to the scones! To make them, you need these basic ingredients:

  • Apples, of course! These scones are PACKED with diced fresh apple. You can use any variety, but I especially like Honeycrisp.
  • Applesauce – For even more apple flavor! It also makes the scones wonderfully moist.
  • Open Nature® Original Almond Milk or make your own Almond milk – It provides additional moisture.
  • Baking powder and eggs – They help the scones rise.
  • O Organics® All-Purpose Flour and O Organics® Whole Wheat Flour – I love using a mix of white and wheat flours in this recipe. The white flour keeps the scones from becoming dry or dense, while the wheat flour adds extra fiber and nutrients.
  • O Organics® Cane Sugar – It makes the scones lightly sweet.
  • O Organics® Coconut Oil– I swap it in for the butter that you’d find in a traditional scone recipe.
  • O Organics® Cinnamon,  O Organics® Nutmeg, and O Organics® Vanilla Extract – They add warm, cozy autumn flavor.
  • And sea salt – To make all the flavors pop!

For an optional (but highly recommended) finishing touch, drizzle the scones with a simple glaze made from powdered sugar, almond milk, and vanilla extract. Sprinkle them with chopped pecans for crunch!

Find the complete recipe with measurements below.

apple scone dry ingredients in a mixing bowl

How to Make Cinnamon Apple Scones

These cinnamon apple scones are easy to make! Here’s how you’ll do it:

First, combine the wet ingredients. Place the eggs, applesauce, almond milk, and vanilla in a medium bowl, and whisk vigorously to combine.

Next, pulse the dry ingredients in a food processor until the spices are fully incorporated into the flour.

Then, you’ll add the coconut oil. It should be firm and cut into small pieces. My #1 tip for this recipe is to measure the coconut oil while it’s still soft. Place it in a small bowl, or on a sheet of parchment paper, and put it in the freezer to harden for 15 minutes. Then cut it into small pieces and proceed with the recipe.

Hand using wooden spoon to mix wet and dry ingredients in large glass bowl

After you pulse in the coconut oil, transfer the dry ingredients to a large bowl. Stir in the diced apple, and then add the wet ingredients.

Ball of dough flecked with diced apple

Use a spatula to fold until the dough just comes together. Place it on a lightly floured surface and gently knead until you can form it into a ball.

Two disks of dough for cinnamon apple scones

Divide the dough ball into two equal disks. Place them on a parchment-lined baking sheet and freeze for 20 minutes.

Bench scraper with scone dough sliced into wedges

While the dough chills, preheat the oven to 400°F. Remove the dough from the freezer and cut each disk into six equal wedges. Separate the wedges and arrange them on another baking sheet.

Bake for 15 to 17 minutes, or until the scones are golden brown around the edges. Transfer them to a wire rack to cool.

Cinnamon apple scones with glaze and pecans

While the scones cool, make the glaze. When the scones are cool to the touch, drizzle it over them and sprinkle on the chopped pecans. Enjoy!

How to Store Scones

We love these cinnamon apple scones when they’re freshly baked, but they also keep well in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. They thaw perfectly at room temperature or after 30-ish seconds in the microwave.

Cinnamon apple scones on baking sheet

I hope you love these yummy fall treats! For more fall meal inspiration, head to to find easy-to-shop recipes, seasonal cooking tutorials, and more.

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Cinnamon Apple Scones

rate this recipe:
5 from 6 votes
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Serves 12
These cinnamon apple scones are the perfect fall treat! Diced fresh apples, applesauce, and warm spices fill them with delicious autumn flavor.


For the Glaze and Topping


  • In a medium bowl, whisk together the eggs, almond milk, applesauce, and vanilla.
  • In a food processor, place the all-purpose and whole wheat flours, the sugar, baking powder, cinnamon, salt, and nutmeg pulse to combine. Add the hardened coconut oil and pulse a few times until the coconut oil is just combined.
  • Transfer the mixture to a large bowl and stir in the apple. Add the egg mixture and use a spatula to fold until the dough just comes together. Be careful not to overmix.
  • Turn the dough out onto a floured surface. Knead lightly, using more flour as needed to prevent sticking. Form the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk. Place on a parchment-lined baking sheet and freeze for 20 minutes.
  • Preheat the oven to 400°F and line another baking sheet with parchment paper.
  • Remove the dough from the freezer and cut each disk into 6 wedges. Separate the wedges and arrange them on the prepared baking sheet. Bake for 15 to 17 minutes, or until golden brown around the edges. Transfer to a wire rack to cool.
  • Make the glaze: In a medium bowl, whisk together the powdered sugar, almond milk, and vanilla until smooth. Drizzle over the cooled scones. If desired, sprinkle the glazed scones with chopped pecans.
  • Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.


*It’s easiest to work with the coconut oil for this recipe if you measure it while it’s soft. Then, place it in a small bowl and freeze for 15 minutes. Use a paring knife to cut it into small pieces.

This post is in partnership with Jewel-Osco®.


5 from 6 votes (5 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Hannah

    Can I substitute the whole wheat flour with all-purpose flour? And if so, do I just replace the 1 cup whole wheat flour with 1 cup all-purpose flour?

    • Jeanine Donofrio

      Hi Hannah, that should be fine. If the dough is too wet, just work in a little more flour in step 4.

  2. Nancy

    Hi, This recipe sounds wonderful…but I am allergic to almonds. Is it a 1:1 with regular milk or oatmeal milk?

  3. Sabrina from

    I love these as scones, much better than as muffins, what I would expect to make with these ingredients, thank you

  4. Piper

    5 stars
    The recipe is much more forgiving than it looks! I managed to bake this in my tiny appartment kitchen with half the tools it calls for (and substituting a couple ingredients) and they still taste delicious.

    • Jeanine Donofrio

      I’m so glad you loved them!

  5. Anna

    What do you think I could sub the eggs for?

    • Jeanine Donofrio

      Hi Anna, here’s how: Mix 2 tablespoons ground flaxseed with 5 tablespoons water. Let thicken for 5 minutes, then add to the recipe in place of the eggs. Increase the baking powder to 1 tablespoon.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.