These apple cranberry scones are the perfect balance of tart and sweet, with juicy apples and tangy cranberries tucked into a buttery, tender scone. Crisp on the outside and soft on the inside, they’re an ideal fall treat for breakfast or afternoon tea. Quick to make and even quicker to disappear, these scones will have you coming back for seconds!
Light, flaky (exactly how a scone should be) with hints of crispy crust and tender center is not why you’ll love them. It’s because, with every bite, you feel the juiciness of apples. Paired with cinnamon, tart cranberries, and the maple glaze, the scones have a well-rounded flavor profile.
Jump to:
How to make apple cranberry scones?
Step 1: Preheat the oven and line a baking tray with parchment or Silpat.
Step 2: In a large bowl, whisk the dry ingredients - whole wheat flour, amaranth flour, cinnamon powder, baking powder, palm sugar, and salt.
Step 3: Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
Step 4: Pour over the coconut milk and mix with a fork until the dry ingredients are just moistened.
Step 5: Add in the chopped apples, cranberries, and walnuts.
Step 6: Turn the dough out onto a well-floured surface and press together gently till it forms a ball.
Step 7: Press into an 8" circle and cut into 8 triangles. Gently place on the prepared tray. Brush lightly with coconut milk/cream.
Step 8: Bake for 18-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
Step 9: Drizzle over the glaze, if using. Let it set for 5- 6 minutes. Serve warm!
Garnishing the apple cranberry scones
These scones taste amazing as is! But you can make a thick maple glaze and drizzle it on top using a piping bag.
Can’t get your hand on good maple syrup? Use a plain glaze made with icing sugar & milk or a coffee glaze. You can find the recipe for the latter in my cinnamon chocolate chip scones.
Tricks to making a great apple scone
A great scone doesn’t have a bread-like texture. It has a ‘short’ crumbly texture that falls apart easily when you bite into it. Three things will make your scone hard and bread-like:
- Too much water or moisture - the first trick to making a great scone is not to be tempted to add more liquid. The ingredients should be just well moistened. Don’t worry; they will come together without effort.
- Over-zealous mixing or kneading- Kneading develops the gluten network, which you do not want. When you’re adding the apples and cranberries, gently fold them in using your hands.
- Work quickly so that the butter doesn’t melt. Why is that important? Because you want little pockets of butter in the scone dough. These pockets melt as the scones bake, creating openings, that makes the scone gorgeously cottony soft.
Variations of apple cranberry scones
Flour- I used a mix of whole wheat and amaranth flour. If you don't have amaranth flour, you can leave it out and use all whole wheat, all-purpose, or a mix of both.
Gluten-free- You can use buckwheat flour or any gluten-free flour you like.
Vegan - Use a plant-based butter to make vegan apple cinnamon scones. You can even add coconut oil as long as it is chilled and solid.
Sugar- It is alright to switch the palm sugar with raw sugar or even regular white sugar.
Milk- Instead of milk, try regular cream or coconut cream. If you do so, as I did for my banana bread scones, make sure the cream is chilled.
Cranberries- Can be substituted with raisins or dates, or you can leave them out. Any nuts would pair well with the apple cranberry scones. You can even give almonds a whirl.
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these apple cranberry scones as much as we do!
📖 Recipe
Apple Cranberry Scones
Ingredients
- 1.5 cups Wholewheat flour
- 1/2 cup Amaranth flour
- 2 tsp Baking powder
- 1/4 tsp Salt Use salt if your butter is unsalted or if you're using coconut oil. Omit if using salted butter
- 1 tsp Cinnamon powder
- 1/3 cup Palm sugar You can use any sugar of your choice
- 1/2 cup Butter, chilled, cut into small cubes You can also use chilled coconut oil.
- 1/3 cup Coconut milk, full fat You can use coconut or regular cream as well
- 1 large Apple, peeled and finely diced
- 2-3 tbsp Dried cranberries, finely chopped
- 2-3 tbsp Walnuts, finely chopped
- 1-2 tsp Cinnamon sugar, for topping Optional
Maple Glaze
- 2 tbsp Maple syrup
- 4-5 tbsp Icing sugar
- 1 tsp Coconut oil You can use melted butter
Instructions
- Preheat your oven to 200 C. Line a baking tray with baking paper or Silpat.
- In a large bowl, whisk the dry ingredients - wholewheat flour, amaranth flour, cinnamon powder, baking powder, palm sugar, and salt ( if using unsalted butter/coconut oil).
- Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
- Pour over the coconut milk and mix with a fork until the dry ingredients are just moistened. If the mixture seems too dry, add in a bit more milk.
- Add in the apples, cranberries, and walnuts.
- Turn the dough out onto a well-floured surface and press together gently till it forms a ball.
- Press into an 8" circle and cut into 8 triangles. Gently place on the prepared tray. Brush lightly with coconut milk/cream. Sprinkle some cinnamon sugar on top, if you like.
- Bake for 18-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
- Drizzle over the glaze, if using. Let it set for 5- 6 minutes. Serve and enjoy!
Maple Glaze
- Combine all ingredients in a small bowl. Whisk until thick and smooth.
Nutrition
Leave a Reply