Healthy Apple Cinnamon Chip Scones

Because anyone who publicly brags about scone baking should be able to produce tender morsels of delicious carbohydrates. Jam optional.

Hungry for a light breakfast or snack with your favorite warm beverage? I’m shamelessly recruiting future blog and mystery readers for my email list by dangling my all-time most requested scone recipe before you. Try it and subscribe to my list to get future book updates and recipes.

Healthy Apple Cinnamon Chip Scones
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins

I use a food processor with the metal blade attached, but you can use two forks or knives, a pastry blender or your fingers to mix the butter and other ingredients.

Course: Breakfast, Snack
Servings: 16 scones
Calories: 114 kcal
Author: Kelly Brakenhoff
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • 1/3 cup Sugar (I use Splenda)
  • 2 tablespoons Ground flaxseed (optional but healthy)
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ground ginger
  • 4 tablespoons Cold Butter
  • 1/3 cup Nonfat Greek yogurt
  • ½ cup Unsweetened almond milk (or skim milk or buttermilk)
  • 1 Small apple diced divided
  • ½ cup Hershey’s cinnamon baking chips
  1. Preheat oven to 350 degrees. Spray a baking sheet or scone pan with cooking spray. In the food processor bowl, add dry ingredients and butter. Process for 30 seconds. 

    **Note if hand mixing: In the first step, make sure the butter is cut into tiny bits throughout the flour. After that, you can use a wooden spoon to stir the remaining ingredients just until a ball forms.

  2. Add half of the diced apples, the yogurt, almond milk and cinnamon chips to the bowl and process in short bursts for 2-3 seconds. Tricky part: Depending how wet the dough is, you can easily overmix it. You want a crumbly ball that just barely sticks together. Too much, and you have a sticky chewy mess. Not enough, it’s too dry and won’t form a square.

  3. Dump the dough onto a floured board, knead the remaining apple chunks into the batter to have a few in each scone and to make the dough wet but not mushy. You may have to add flour to your hands, the board and the dough. Form dough into a square roughly 8" x 8" and 1 inch thick. Cut into 4 large squares then cut each large square diagonally into fourths. Place the scones on a baking sheet or scone pan. I sprinkle them with cinnamon sugar before placing them in the oven for 18 minutes or until golden brown. Allow to cool on a rack for a few minutes. If you want to drizzle them with a powdered sugar glaze, be my guest. Usually I don't have time for that and our family just gobbles them up as is.

    How to cut scones in 16 pieces
Recipe Notes

Best eaten warm. Freeze the scones you don’t eat the first day or two. To reheat, wrap a scone in a paper towel and microwave for 25 seconds for a fresh warm scone any time!