These high altitude apple scones are tender and flavorful, made with grated apples and nutty pecans, and sprinkled with cinnamon sugar.
You might also love these maple cinnamon pumpkin scones, lemon cream scones, and almond cream cheese scones.

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Why You’ll Love This Recipe
Perfect Fluffy Texture. Based on my popular baking powder biscuits, these cinnamon apple scones are tender, soft and fluffy, and not at all dry, as scones are sometimes thought to be.
Fall Flavors. With the sweet apple, crunchy nutty pecans, cinnamon and a hint of allspice, these scones have the most wonderful flavor that’s perfect for a cool fall day.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour. Use plain all purpose flour to give the scones structure and strength.
- Sugar. You’ll need light or dark brown sugar to give the scones a bit of sweetness, as well as granulated sugar for the cinnamon sugar topping.
- Baking Powder. Leavening agent.
- Spices. You’ll need ground cinnamon and allspice, as well as salt to balance the sweetness, and vanilla extract.
- Butter. Unsalted butter adds richness, flavor and tenderness to the scones.
- Apple. Grated apple adds moisture and apple flavor. I used honey crisp, and I prefer to peel it first for this apple scones recipe.
- Pecans. Adds a nutty crunch and flavor. Walnuts could be used instead of pecans.
- Milk. Adds moisture, to help bind the dough together.
Instructions
Make the Dough
- In a bowl, combine the flour, brown sugar, baking powder, cinnamon, allspice and salt.
- Cut the cold butter into slices or chunks, scatter it over the flour mixture, then use a pastry cutter to cut the butter into the flour until the remaining chunks of butter are no larger than peas.
- Peel and core the apple, then grate it with a box grater. Measure 3/4 cup (packed full) of grated apple, and add it to the flour mixture, then add the chopped pecans. Stir with a spoon to combine.
- Add the milk and vanilla extract, and stir into a crumbly, shaggy dough.
Cut and Chill the Scones
- Dump the dough out onto a clean work surface, and use your hands to finish bringing the dough together until it sticks together. Lightly flour the top of the dough and gently press it out to 1 inch thick.
- Use a 2 1/2 inch biscuit cutter to cut rounds of dough, pressing the cutter straight down and lifting it back up, without twisting it. Gather up the scraps of dough, press it out again, and cut as many scones as you can. You should be able to cut around 12 scones.
- Line a baking sheet with a piece of parchment paper, and set the cut scones on the baking sheet, 1/2 – 1 inch apart. Set the pan of scones in the freezer to chill for 20 minutes.
Bake
- Preheat the oven to 425F, and position a rack in the center of the oven.
- Bake the chilled scones for about 20 minutes, until golden brown on top.
Cinnamon Sugar
- Use a pastry brush to brush the melted butter on top of the hot scones.
- Combine the sugar with the cinnamon. Let the scones cool for several minutes, then sprinkle with the cinnamon sugar.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Cool leftover scones completely, then store in an airtight container at room temperature for up to 2 days. Reheat individual scones in the microwave for 20-30 seconds on 50% power.
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High Altitude Cinnamon Apple Pecan Scones
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Pastry Cutter
Ingredients
Scones
- 2 cups all-purpose flour, fluffed, spooned and leveled (plus extra for rolling out the dough)
- ⅓ cup light or dark brown sugar, lightly packed
- 4 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 10 tbsp unsalted butter, cold
- 1 large honey crisp apple, peeled, cored and grated
- ½ cup pecans or walnuts, finely chopped
- ¼ cup whole milk, cold
- 2 tsp vanilla extract
Cinnamon Sugar
- 2 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
Make the Dough
- In a bowl, combine the flour, brown sugar, baking powder, cinnamon, allspice and salt.
- Cut the cold butter into slices or chunks, scatter it over the flour mixture, then use a pastry cutter to cut the butter into the flour until the remaining chunks of butter are no larger than peas.
- Peel and core the apple, then grate it with a box grater. Measure 3/4 cup (packed full) of grated apple, and add it to the flour mixture, then add the chopped pecans. Stir with a spoon to combine.
- Add the milk and vanilla extract, and stir into a crumbly, shaggy dough.
Cut and Chill the Scones
- Dump the dough out onto a clean work surface, and use your hands to finish bringing the dough together until it sticks together. Lightly flour the top of the dough and gently press it out to 1 inch thick.
- Use a 2 1/2 inch biscuit cutter to cut rounds of dough, pressing the cutter straight down and lifting it back up, without twisting it. Gather up the scraps of dough, press it out again, and cut as many scones as you can. You should be able to cut around 12 scones.
- Line a baking sheet with a piece of parchment paper, and set the cut scones on the baking sheet, 1/2 – 1 inch apart. Set the pan of scones in the freezer to chill for 20 minutes.
Bake
- Preheat the oven to 425F, and position a rack in the center of the oven.
- Bake the chilled scones for about 20 minutes, until golden brown on top.
Cinnamon Sugar
- Use a pastry brush to brush the melted butter on top of the hot scones.
- Combine the sugar with the cinnamon. Let the scones cool for several minutes, then sprinkle with the cinnamon sugar.
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