Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (312 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine salt
- 2 tsp ground cinnamon
- 10 tbsp (142 g) cold unsalted butter, cubed
- 1 large firm apple, peeled and 1/4-inch dice (about 1 1/2 cups / 180 g)
- 1 tsp lemon juice
- 2/3 cup (160 ml) cold heavy cream, plus 1 tbsp for brushing
- 1 large egg
- 2 tsp vanilla extract
- 1–2 tbsp turbinado sugar (for topping)
- Quick caramel: 1/2 cup (100 g) packed light brown sugar; 4 tbsp (56 g) unsalted butter; 1/3 cup (80 ml) heavy cream; 1 tsp vanilla; pinch kosher salt
Do This
- 1) Heat oven to 400°F (205°C). Line a large baking sheet with parchment.
- 2) Toss diced apple with lemon juice; set aside.
- 3) Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. Cut in cold butter to pea-sized bits.
- 4) Whisk cream, egg, and vanilla; add to dry mix with apples. Gently fold to a shaggy dough.
- 5) Pat into an 8×12-inch rectangle, about 3/4 inch thick, on parchment. Score into 12 squares. Brush with cream; sprinkle turbinado sugar.
- 6) Bake 20–22 minutes until golden and set; cool 10 minutes.
- 7) Simmer brown sugar, butter, and cream 3–4 minutes; off heat stir in vanilla and salt. Drizzle over warm scones; slice and serve.
Why You’ll Love This Recipe
- Tender, buttery scones baked as an easy slab—no fussy shaping or cutting.
- Juicy apple bits and warm cinnamon in every bite.
- Fast, glossy brown-sugar caramel that drizzles like a dream.
- Perfect for brunch, bake sales, or cozy coffee breaks.
Grocery List
- Produce: 1 large firm apple (Honeycrisp, Granny Smith, or Pink Lady), 1 lemon
- Dairy: Unsalted butter, heavy cream, 1 large egg
- Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, vanilla extract, ground cinnamon, fine salt, turbinado sugar (optional)
Full Ingredients
Cinnamon-Apple Slab Scones
- 2 1/2 cups (312 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine salt
- 2 tsp ground cinnamon
- 10 tbsp (142 g) cold unsalted butter, cut into 1/2-inch cubes
- 1 large firm apple, peeled and cut into 1/4-inch dice (about 1 1/2 cups / 180 g)
- 1 tsp fresh lemon juice (to toss with the apple)
- 2/3 cup (160 ml) cold heavy cream, plus 1 tbsp for brushing
- 1 large egg
- 2 tsp vanilla extract
- 1–2 tbsp turbinado sugar, for topping (optional)
Quick Caramel Drizzle
- 1/2 cup (100 g) packed light brown sugar
- 4 tbsp (56 g) unsalted butter
- 1/3 cup (80 ml) heavy cream
- 1 tsp vanilla extract
- Pinch kosher salt (or flaky sea salt to finish)
Step-by-Step Instructions
Step 1: Preheat and line your pan
Heat the oven to 400°F (205°C) with a rack in the center. Line a large rimmed baking sheet with parchment paper. You will shape the dough directly on the parchment into a rectangle about 8×12 inches.
Step 2: Prep the apple
Peel and dice the apple into 1/4-inch pieces (small, even cubes bake more evenly). Toss with 1 teaspoon lemon juice and set aside. If the apple seems especially juicy, blot lightly with a paper towel.
Step 3: Mix the dry ingredients and cut in butter
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter cubes and cut them in with a pastry cutter or rub quickly with your fingertips until the mixture has pea-sized bits of butter throughout. Keep everything as cold as possible for flakier scones.
Step 4: Add wet ingredients and apples
In a small bowl, whisk the heavy cream, egg, and vanilla. Pour over the flour mixture and add the diced apple. Fold gently with a spatula until the dough is mostly combined and shaggy; it should look a bit rough with some dry spots—avoid overmixing.
Step 5: Shape the slab and score
Turn the dough onto the prepared parchment. With lightly floured hands, pat it into an 8×12-inch rectangle about 3/4 inch thick, squaring the edges with a bench scraper. Use the scraper or a knife to score (not fully cut) the slab into 12 equal rectangles. Brush the top with 1 tablespoon heavy cream and sprinkle with turbinado sugar.
Step 6: Bake
Bake 20–22 minutes, until the top is golden, the edges are lightly browned, and the center feels set when pressed (about 200°F / 93°C internal if checking). Slide the parchment with the slab onto a wire rack and cool 10–15 minutes while you make the caramel.
Step 7: Cook the quick caramel
In a small saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Bring to a gentle boil, whisking, and cook 3–4 minutes until slightly thickened and glossy. Remove from heat; whisk in vanilla and a pinch of salt. Let stand 2–3 minutes until pourable but not runny.
Step 8: Drizzle and serve
Drizzle the warm caramel over the slab in zigzags. For extra pop, finish with a pinch of flaky sea salt. Cut along the score lines to separate into 12 scones. Serve slightly warm or at room temperature.
Pro Tips
- Keep ingredients cold. Cold butter and cream create lift and tender crumb.
- Dice apples small. Tiny, even pieces bake through without making the dough soggy.
- Don’t overmix. Stop as soon as the dough holds together—shaggy is perfect.
- Score, don’t slice. Scoring helps the slab rise as one piece and makes clean cuts later.
- Caramel timing. If the caramel thickens too much, warm gently and whisk in 1–2 teaspoons cream.
Variations
- Maple-Caramel Drizzle: Replace 2 tablespoons of the brown sugar with pure maple syrup and add 1/4 teaspoon maple extract.
- Apple-Pecan Crunch: Fold 1/2 cup (55 g) toasted chopped pecans into the dough; sprinkle more on top before baking.
- Spiced Fall Blend: Use 1 1/2 teaspoons cinnamon plus 1/2 teaspoon apple pie spice (or a mix of nutmeg and cardamom).
Storage & Make-Ahead
Store scones airtight at room temperature for up to 2 days, or refrigerate up to 4 days. Rewarm at 300°F (150°C) for 8–10 minutes. Freeze baked scones (undrizzled) up to 2 months; thaw and reheat, then drizzle with warmed caramel. To freeze unbaked: shape and score the slab, freeze until firm, wrap well, and bake from frozen at 400°F (205°C) for 22–25 minutes. Quick caramel keeps refrigerated up to 1 week; rewarm gently, adding a teaspoon of cream if needed.
Nutrition (per serving)
Approx. 360 calories; 19 g fat; 45 g carbohydrates; 3 g fiber; 5 g protein; 230 mg sodium. Values are estimates and will vary with brands and portion size.
