Recipe: Cinnamon Apple Scones

Paula from The Real Housewives of Riverton shared her recipe for Cinnamon Apple Scones. She says they are easy to put together, but look like you spent a lot of time on them which is something we can all get behind! She recommends using Granny Smith apples because they give it a little tartness, but you can use any firm, flavorful apple.

Cinnamon Apple Scones

2 cups flour, plus a few tablespoons for hands and prep area
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) salted butter, cold and diced
1/2 cup buttermilk
1 large egg
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large granny smith apple, peeled and diced
1 tablespoon buttermilk for top


Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Combined flour, baking powder, cinnamon and salt in a large bowl. Cut in butter with a pastry cutter or fork. Butter pieces should be the size of a pea or smaller. Set aside. In small bowl, whisk together buttermilk, egg, brown sugar, granulated sugar and vanilla. Pour wet mixture into flour mixture and mix until just combined. Carefully fold in diced apples. Turn dough out onto floured area (it will be sticky) and use your floured hands to form it into a circle about 1/2 inch - 3/4 inch thick. Don't over work your dough, you don't want your scones to be tough. Cut into 8 even wedges with a pizza cutter or sharp knife. Place on baking sheet 1-2 inches apart, brush 1 tbsp of buttermilk over the top of each wedge. Bake for 20-25 minutes on the middle rack until golden brown. Let cool for a couple minutes before moving to a cooling rack. Top with a glaze and/or caramel.