Fork WeeklyThese scones hit every cozy note at once — warm cinnamon, soft bites of apple, and pools of melted dark chocolate in a buttery, flaky crumb. They taste like fall and take barely more effort than muffins.
As with all scones, cold is king. Cold butter creates steam pockets for flakiness, and a barely-mixed dough keeps them tender rather than tough — stop stirring the moment it comes together.
Chocolate Cinnamon Apple Scones
Tender, flaky scones studded with cinnamon apples and dark chocolate chunks — a cozy fall bake that comes together in one bowl in under an hour.
Ingredients
For the scones
- 2.5 cups (310 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 1 tbsp baking powder
- 1.5 tsp ground cinnamon
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- ¾ cup (180 ml) cold heavy cream, plus more for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1 apple, peeled and finely diced
- ¾ cup (130 g) dark chocolate chunks
For the topping
- 2 tbsp coarse sugar
Instructions
- Heat the oven to 400°F (200°C) and line a sheet pan with parchment.
- Whisk the flour, sugar, baking powder, cinnamon and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
- Whisk the cream, egg and vanilla, then pour into the dry ingredients. Add the apple and chocolate and stir just until a shaggy dough forms.
- Pat the dough into a 1-inch-thick (2.5 cm) round on the sheet and cut into 8 wedges. Separate them slightly.
- Brush the tops with cream and sprinkle with coarse sugar.
- Bake 20–24 minutes, until golden and set. Cool 10 minutes before serving.
Recipe notes & tips
- Keep everything cold — cold butter and cream give you flaky, tall scones.
- Dice the apple small so it bakes through and doesn't leave wet pockets.
- Freeze the cut wedges and bake from frozen, adding a few minutes.
396 kcalCalories
6 gProtein
48 gCarbs
21 gFat