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Tender Applesauce Scones with Cinnamon

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 8 scones

Ingredients

Scone Dough

  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • ½ cup cold butter cubed (1 stick)
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract

Topping

  • 1 egg whisked with 1 tablespoon water for egg wash
  • 2 tablespoons granulated sugar mixed with ¼ teaspoon cinnamon

Optional Cinnamon Glaze

  • 1 cup powdered sugar
  • ¼ teaspoon ground cinnamon
  • 1-2 tablespoons milk or cream

Instructions

Make the Dough

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, allspice, and salt.
  • Add the cold butter cubes. Cut into the flour mixture with a pastry cutter until pieces are pea-sized.
  • In a separate bowl, whisk together the eggs, applesauce, and vanilla extract.
  • Pour the wet ingredients into the dry mixture. Fold with a spatula until a shaggy dough forms. Do not overmix.

Shape and Bake

  • Turn dough out onto a lightly floured surface. Gently press into an 8-inch circle, about 1 inch thick.
  • Cut into 8 wedges with a sharp knife. Transfer to the prepared baking sheet.
  • Brush tops with egg wash and sprinkle generously with cinnamon sugar.
  • For best results, chill the baking sheet in the freezer for 15 minutes before baking.
  • Bake for 18-22 minutes until golden brown on top and firm to the touch.
  • Cool on the pan for 5 minutes, then transfer to a wire rack.

Optional Glaze

  • Whisk together powdered sugar, cinnamon, and milk until smooth. Drizzle over cooled scones and let set for 10 minutes.

Notes

  • Cold butter is essential: If your kitchen is warm, put the flour-butter mixture in the freezer for 5 minutes before adding wet ingredients.
  • Don't overmix: A shaggy, rough dough is what you want. Smooth dough means overdeveloped gluten and tough scones.
  • Freeze raw dough: Shape, cut, and freeze the scones on a sheet pan. Bake from frozen, adding 3-5 extra minutes. Perfect for fresh scones on weekday mornings.
  • Storage: Airtight container at room temperature for 2-3 days. Freeze baked scones up to 3 months.
  • Eggless option: Replace eggs with ¼ cup extra applesauce plus 1 tablespoon ground flaxseed mixed with 3 tablespoons water.