with Apple Compote

These Cinnamon Scones are a dream for anyone who loves a cozy bake: pillowy soft on the inside, incredibly flaky, and finished with a sugary cinnamon crust that adds the perfect crunch.
While I’m always trying new recipes, I keep coming back to this one for that hit of nostalgic flavour. The scones have a beautiful, buttery crumb that melts in your mouth, while the quick apple compote adds a vibrant, juicy layer that stays bright and tangy rather than overly heavy.
The best way to enjoy these Cinnamon Scones is to pile the warm apples high onto a scone that's still hot to the touch. They come together so quickly, yet they feel like a total luxury on a quiet morning. Serve them alongside a hot coffee or a spoonful of thick vanilla yogurt. No matter how you plate them, these are sure to be the highlight of your weekend.
See also my Blueberry Jam Scones or my Spiced Honey Scone with Roasted Pears.
6
10 minutes
25 minutes
35 minutes

Ingredients

Quick Apple Compote:
  • 2 medium apples, chopped small
  • 1 tbsp butter
  • 2 tbsp brown sugar (or honey/maple syrup)
  • 1/2 tsp cinnamon
  • 1–2 Tbsp water or apple juice
  • squeeze of lemon
Scones:
  • 2 1/4 cups flour
  • 6 tbsp cold butter, cut into cubes
  • 1 1/2 tsp baking powder
  • 3 tbsp brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 tsp vanilla extract
  • Extra buttermilk, sugar and cinnamon for topping

Method

Quick Apple Compote:
  1. Put all the ingredients in a small saucepan.
  2. Cook over medium heat for 8–10 minutes, stirring until the apples soften and the juices thicken.
  3. Set aside until ready to use.
Scones:
  1. Line a baking sheet with baking paper. Preheat the oven to 200°C
  2. Rub together the flour and butter with your fingertips until it resembles a sandy-like crumb.
  3. Whisk in the baking powder, sugar, cinnamon and salt.
  4. Mix the buttermilk and vanilla with your dry ingredients. Use floured hands to finish mixing.
  5. Turn out onto a lightly floured surface. Form the dough into a rectangle until about 2cm in thickness. Use a dough scraper or knife to cut into 6.
  6. Transfer scones to your prepared baking sheet. Brush the scones with a bit of buttermilk to help them brown.
  7. Bake for 14 to 16 minutes, until scones are lightly golden brown.
  8. Serve scones with the apple compote and yoghurt or cream. Enjoy!