Whole Wheat Apple Scones
These whole wheat apple scones are wholesome but not heavy, thanks to a 50/50 blend of whole wheat and all-purpose flour. They are tender, lightly sweet, and perfect for apple season. They come together in just one bowl and are ready in less than 40 minutes, perfect for breakfast or paired with coffee.
We’re big fans of scones in my house (try my vegan pumpkin scones and strawberry lemonade scones) so after coming home from apple picking last week, I thought it was time to make an apple version!
Using half whole wheat flour gives them a nutty flavor and a little more fiber, with enough cinnamon, cardamom, ginger, and nutmeg to make your entire kitchen smell like fall as you bake them!
They come together in just one bowl, and taste as if they came from a bakery case. Serve them warm with homemade apple butter for breakfast or enjoy one with your afternoon coffee.
Why You’ll Love These Whole Wheat Apple Scones
Scones are so much easier to make than you may think! These apple scones are made in just one bowl, no mixer needed, and are ready in about 40 minutes, making them perfect for weekend breakfast and brunch.
They are also freezer-friendly, so bake a batch now and freeze extras for busy mornings. You’ll also get real apple in every bite as finely chopped fresh apples keep the scones moist, with cinnamon, cardamom, ginger, and nutmeg adding plenty of depth.
Ingredient Notes
- Whole wheat flour: You can use all regular all-purpose flour, but I like using 1/2 whole wheat and 1/2 all-purpose for a little more fiber and nuttier flavor. Spoon and level your flour, or weigh it, so the scones come out perfectly tender.
- Apples: You can use any apple you’d like —I’ve tested these with Honeycrisp, Granny Smith, and Pink Lady, and they all work. I recommend chopping the apples small (about 1/4 inch) so the dough stays together easily.
- Cold butter: Keep it cold until you use it, as cold butter creates steam pockets in the oven, which makes scones flaky.
- Spices:Â All of these spices work so well with apples, but especially cardamom, which gives these apple scones more of a bakery-style flavor.
- Whole milk: A little fat in the milk makes for a more tender scone, but buttermilk or half-and-half also work.
How to Make Apple Scones (step-by-step photos)
Step 1: Mix together the dry ingredients
In a large bowl, whisk together the apples, brown sugar, baking powder, soda and spices. Use a bowl big enough to hold all the ingredients and cut in the butter, so I like one with taller sides.
Step 2: Cut in the butter
Add in the cold butter pieces and work them in with a pastry cutter, your fingers, or a fork until the mixture looks like coarse crumbs with some pea-sized pieces. You can also use a food processor with a dough blade, then pulse in the butter.
Step 3: Whisk in the wet
Whisk in the egg, vanilla, and milk into the dry ingredients, taking care not to overmix. This is one of the big issues when it comes to making homemade scones– overmixing! You don’t want to stress the gluten, so just gently combine everything together until a shaggy dough forms.
Add the apples and just combine.
Step 4: Shape
Turn the dough onto a lightly floured surface and divide the dough in two, then shape each into a circle about 1 inch thick. Cut each circle into 6 pieces, then place them on a baking sheet about 2 inches apart.
Step 5: Bake
Bake for 20-25 minutes, until golden brown on top. If desired, make the cinnamon glaze, then pour over the slightly cooled scones and serve!
Tips for Tender, Flaky Scones
- Keep everything cold: Warm butter melts into the flour and makes flat, greasy scones. If you are making these apple scones on a hot day, then place the flour mixture in the fridge for 10 minutes before adding the butter.
- Don’t overwork the dough: Stop mixing the dough as soon as it holds together. A few dry bits are fine as you’ll pat the flour into the batter as you shape the scones.
- Pat the apples dry: Very juicy apples can make the dough sticky, so blot the chopped pieces with a paper towel, especially if your apple is very wet.
- Let whole wheat rest: If the dough seems wet, give it 5 minutes before shaping, as whole wheat flour absorbs liquid more slowly than white flour.
- Brush the tops: If you aren’t making the cinnamon glaze, then I recommend brushing the top of the scones with milk and sprinkle with coarse or turbinado sugar before baking.
Variations
Like so many baked good recipes, these scones can be adjusted to your taste preferences!
- Maple: Skip the cinnamon glaze and whisk 1/2 cup powdered sugar with 1-2 tablespoons of maple syrup instead of milk, then drizzle over cooled scones.
- Nuts: Fold in ~1/3 cup of chopped toasted walnuts or pecans with the apples.
- Cheddar Apple (so good!): Skip the cardamom and add in 1/2 cup of shredded sharp cheddar for a sweet-savory twist.
- Cinnamon Streusel: Top the unbaked scones with a quick mix of flour, brown sugar, cinnamon and cold butter before baking.
How to Store and Freeze Apple Scones
Store any leftover apple scones in an airtight container for up to 2 days. Or, keep them in the fridge for up to 5 days, then warm in a 300-degree F oven for 5 minutes to refresh and warm through.
To freeze unbaked scones, freeze the cut wedges on a tray, then move them to a freezer bag. Bake straight from frozen, adding 3 to 5 minutes to the bake time. If you want to freeze these apple scones once baked, then wrap them individually and freeze up to 3 months. Thaw overnight or reheat from frozen at 350 degrees F for 10-12 minutes.
Frequently Asked Questions
Can I make these scones with 100% whole wheat flour?
Yes, but they will be denser and a bit drier. Add 1 to 2 extra tablespoons of milk, as whole wheat flour will absorb more moisture, and use white whole wheat flour or whole wheat pastry flour for the best texture.
Do I need to peel the apples?
Peeling gives the most tender texture, but unpeeled apples work fine and add color and a little extra fiber.
Why are my scones dry or tough?
Too much flour or overmixing are the usual causes. Weigh your flour if you can, and stir only until the dough comes together.
Can I make these whole wheat apple scones ahead of time?
Yes. Shape and freeze the unbaked wedges, then bake from frozen whenever you want fresh scones.
If you try these whole wheat apple scones, make sure to come back to leave a comment and a rating! Your feedback helps other readers, and seeing you make my recipes makes my day!
Whole Wheat Apple Scones
Equipment
IngredientsÂ
For the Apple Scones
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3 tablespoons brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 8 tablespoons cold butter, cut into 1-tablespoon pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup peeled, cored and finely chopped fresh apples (about 1 large apple)
Cinnamon Glaze
- 1 Tablespoon butter
- 2 Tablespoons whole milk
- 1/4 cup brown sugar, gently packed
- 1 cup powdered sugar
- â…› tsp ground cinnamon
Instructions
Make the Scones:
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk together all the dry ingredients: flours, sugar, baking powder, baking soda, spices and salt.
- Add in the butter, a tablespoon at a time, and using a pastry cutter, blend the butter into the dry ingredients until the mixture is crumbly. Alternatively, use a food processor fitted with a dough blade and add all of the dry ingredients, then pulse in the butter, 1 tablespoon at a time, until crumbly taking care not to overwork.
- In a medium bowl, whisk together the egg, vanilla and milk, then add to the scone mixture and stir to just combine, taking care not to over mix. Stir in the apples and stir until just combined.
- Transfer the mixture to a lightly floured work surface and divide the mixture into two. Shape each mixture into a disk, about 1 inch-tall. If not making the glaze, then brush with milk and sprinkle with course sugar.
- Cut each disk into 6 wedges, then pull each wedge apart, about 2-inches from each other so they have room to expand in the oven.
- Bake for 20-25 minutes until tops are golden brown and scones are cooked through.
Make the Glaze:
- While the scones are baking, make the glaze. Melt the butter, brown sugar, and milk together in a medium bowl in the microwave for 30 seconds. Alternatively, melt ingredients together in a small saucepan on the stovetop and remove from heat.
- Once the butter is melted, whisk in the brown sugar until dissolved, then add the powdered sugar and cinnamon and whisk until smooth. until the brown sugar dissolves. Cool slightly, then drizzle onto the scones and let the glaze set, then enjoy!