Apple Cider Scones with Cinnamon

Apple Cider Scones with Cinnamon

These apple cider scones are made with wholemeal spelt flour and flavoured with cinnamon. They are light, flavoursome and make for a great Sunday breakfast or teatime treat when spread with butter.
Course Afternoon Tea, Brunch
Cuisine British
Keywords apples, cider, cinnamon, scones, wholemeal spelt flour
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 scones
Author Choclette @ Tin and Thyme


  • 8 oz (250g) wholemeal spelt flour
  • 3 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • pinch of sea salt
  • 1 oz (30g) demerara sugar
  • 2 oz (60g) unsalted butter
  • ½ lb (450g) apples - peeled, cored & finely chopped - I used windfalls
  • 1 medium egg
  • 2 fl oz fizzy cider


  1. In a large bowl, rub the butter into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
  2. Stir in the apples.
  3. Make a well in the centre, add the egg and cider and stir it into the mixture with a flat bladed knife.
  4. Gently form the mixture into a ball of dough with your hands, then place onto a greased or lined baking tray and press into a circle with your hands until it's about ¾" deep.
  5. Score the scone into 8 triangles with a sharp knife.
  6. Bake at 200℃ for about 30 minutes or until the bottom sounds hollow when tapped. Don't worry if it's a bit brown on top.

  7. Place on a wire rack to cool slightly, then cut the triangles and eat whilst warm. Best spread with butter.

Recipe Notes

Go lightly when handling scone dough, they can get tough if over mixed.

Any type of apple will do for these scones, though they are a good way to use up windfalls.

You can forgo the egg and add in some extra cider to compensate, but it will make for a crumblier scone.

Best eaten on the day of baking or frozen for later consumption.