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These Eggless Apple Cinnamon Scones are tender, buttery, and filled with cozy fall flavors in every bite. After years of adapting recipes for my egg-free kitchen, I can promise these scones don’t taste like a “workaround”—they’re just plain delicious. Made with simple ingredients you probably already have, they bake up golden with crisp edges and soft centers that are perfect for sharing. Enjoy them warm with coffee or pack them up for a sweet afternoon treat—either way, they’re a taste of autumn comfort everyone can enjoy.
Oriana’s Thoughts On The Recipe
The moment apples show up at the farmers’ market, I know it’s time for these scones. The smell of cinnamon and baked apples drifting from the oven is enough to make my whole family gather in the kitchen. When my kids were little, I started re-creating our favorite bakery treats without eggs, and this scone recipe quickly became one of our fall traditions.
I still remember pulling out the first test batch and seeing those golden edges and little apple pockets peeking through. My kids devoured them before they even cooled, and I knew I had something special. That’s the joy of this recipe—it’s simple, safe, and feels just as cozy and indulgent as anything you’d pick up at a café, only made right at home.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Scones:
- All-Purpose Flour: The base of the scones, giving them structure and that classic crumb. For a slightly heartier texture, you can replace part of the flour with whole wheat flour.
- Brown Sugar: Adds sweetness and a touch of molasses flavor that pairs beautifully with cinnamon and apples.
- Baking Powder: Helps the scones rise, giving them a nice lift and tender texture.
- Ground Cinnamon: The star spice! It adds warmth and coziness to every bite.
- Ground Nutmeg: A small amount enhances the cinnamon and rounds out the fall flavors.
- Salt: Balances the sweetness and brings out all the flavors.
- Unsalted Butter: Creates those buttery, flaky layers we all love in scones. Make sure it’s cold when mixing.
- Fresh Apple: Adds natural sweetness, a pop of moisture, and little juicy bites in the dough. Choose a crisp variety like Honeycrisp or Granny Smith.
- Plain Yogurt: Keeps the scones moist and tender. It also adds a slight tang. You can use Greek yogurt for extra richness.
- Unsweetened Apple Sauce: Acts as an egg replacer, keeping the scones soft without making them dense.
- Pure Vanilla Extract: Enhances the flavors and adds a touch of sweetness.
For the topping:
- Coarse Sparkling Sugar: Gives the scones that bakery-style crunch on top.
- Ground Cinnamon: Adds an extra pop of flavor to the topping.
- Milk: Helps the topping stick and gives the crust a lovely golden finish.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. The texture may be slightly more delicate, but still delicious.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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Step 1 – Prep the baking sheet
Line a baking sheet with parchment paper and set it aside. This way, you’ll be ready once the dough is shaped.
Step 2 – Mix the dry ingredients
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In a big bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. This is your scone base.
Step 3 – Cut in the butter and add apples
Step 4 – Mix the wet ingredients
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In a small bowl, whisk together the yogurt, applesauce, and vanilla until smooth.
Step 5 – Bring the dough together
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Make a little well in the middle of the flour mix and pour in the wet mixture. -
Use a fork to gently stir until it comes together into a dough.
Step 6 – Shape the dough
Step 7 – Preheat the oven
While the scones chill, heat your oven to 400°F (200°C).
Step 8 – Bake
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Transfer the chilled scones to the prepared baking sheet. -
Bake the scones for 18–20 minutes, until they’ve risen and the bottoms are lightly golden. Let them cool on a wire rack before digging in.
Step 9 – Serve
If desired, drizzle with a simple sugar glaze, apple butter, or caramel sauce. Enjoy!
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- The dough feels too sticky: Sometimes apples release more moisture, making the dough harder to handle. Pro Tip: Lightly flour your hands and work surface, but don’t add too much extra flour or the scones will turn dense. Chill the dough for 10 minutes before shaping if it feels too soft.
- The butter melts too quickly: Warm butter won’t create the flaky layers that make scones so good. Pro Tip: Cut the butter into cubes and freeze for 5 minutes before mixing. Work quickly to keep everything cold.
- The scones don’t rise much: Overworking the dough can make them tough. Pro Tip: Mix until just combined. It’s okay if the dough looks a little shaggy—those uneven bits help create flaky layers.
- The scones turn out dry: Too much flour or overbaking can make scones crumbly. Pro Tip: Measure flour with the spoon-and-level method, and bake just until the edges are golden and the center feels set.
- When making scones, cold Ingredients are Key! Make sure your butter and cream are as cold as possible.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
- Cut the Butter into the Flour! Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
- Avoid over-mixing the dough. Too much stirring will toughen your scones.
- Handle the dough gently. Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
- Don’t skip the chilling time. This extra step allows the dough to firm up a little and allows the scones to bake much better.
- Know Your Oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Variations & Additions
- Add a handful of chopped pecans or walnuts for extra crunch.
- Swap the apples for pears for a fun twist.
- Mix in dried cranberries or raisins for a festive touch.
Storage and Freezing Instructions
Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.
Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour, or until they are relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.
Frequently Asked Questions
Try These Scone Recipes Next!
Recipe Card
Eggless Apple Cinnamon Scones
These Eggless Apple Cinnamon Scones are buttery, tender, and full of cozy fall flavor. Made with simple pantry ingredients, they bake up golden with crisp edges and soft centers that feel like a café treat—only egg-free and easy to make at home. Perfect with coffee or as an afternoon snack, they’re pure autumn comfort.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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Line a large cookie sheet with parchment paper. Set aside.
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In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
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Add the cold diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped apples; mix to incorporate.
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In a separate small bowl, whisk with yogurt, applesauce, and vanilla extract until combined.
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Create a small well in the center of the flour mixture. Pour the yogurt mixture into the well and stir with a fork until the dough comes together.
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Turn the dough out onto a lightly floured surface, and with floured hands, work the dough into a rectangle as best you can. The dough will be sticky. If it’s too sticky, add 1-2 additional tablespoons of flour. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough into a 1-inch-thick round. Cut into 8 wedges.
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To make the topping: Stir together the coarse sugar and cinnamon. Brush each wedge with a little bit of milk and sprinkle with the topping. For the best texture and highest rise, freeze the scones for 30 minutes.
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While the scones are chilling, preheat the oven to 400° F (200º C).
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Bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms. Remove from oven and allow to cool down completely on a wire rack. Scones are best served warm with butter and/or jam (or even apple butter) if you like.
Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.
Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. The texture may be slightly more delicate, but still delicious.
➤ Potential Recipe Challenges & Pro Tips:
- The dough feels too sticky: Sometimes apples release more moisture, making the dough harder to handle. Pro Tip: Lightly flour your hands and work surface, but don’t add too much extra flour or the scones will turn dense. Chill the dough for 10 minutes before shaping if it feels too soft.
- The butter melts too quickly: Warm butter won’t create the flaky layers that make scones so good. Pro Tip: Cut the butter into cubes and freeze for 5 minutes before mixing. Work quickly to keep everything cold.
- The scones don’t rise much: Overworking the dough can make them tough. Pro Tip: Mix until just combined. It’s okay if the dough looks a little shaggy—those uneven bits help create flaky layers.
- The scones turn out dry: Too much flour or overbaking can make scones crumbly. Pro Tip: Measure flour with the spoon-and-level method, and bake just until the edges are golden and the center feels set.
➤ Recipe Tips:
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Cold ingredients are key: Cold butter and yogurt are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.
- Apples: Use a firm variety like Granny Smith or Honeycrisp for the best results.
- Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
- Cut the butter into the flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
- Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.
- Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
- Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.
- Know your oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
➤ Variations & Additions:
- Add Some Nuts: Chopped walnuts or pecans would add a delightful crunch.
- Glaze: For an extra touch of spices, add some cinnamon or apple pie spice to the glaze.
- Swap the Apples: Try this recipe with pears or peaches for a seasonal twist.
Calories: 352kcalCarbohydrates: 48gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 326mgPotassium: 133mgFiber: 2gSugar: 16gVitamin A: 487IUVitamin C: 1mgCalcium: 144mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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