Cinnamon Apple Scones

The coffee obsession has become real.


Whenever I don’t have a cup of joe in the morning, I find myself significantly more tired and unfocused. Or maybe that’s just what I keep telling myself to justify my new caffeine addiction.

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However, I absolutely CANNOT drink a plain jane cup of coffee without something to snack on with it. Thus, Cinnamon Apple Scones were born. A typical scone recipe calls for a half a cup of butter, white flour, and sugar. To give my scones a dancing foodie twist, I used Casco Bay salted caramel butter, subbed half of the white flour for whole wheat, and used coconut sugar instead of refined white sugar. I also added in some vanilla Siggi’s yogurt to give the scones more moisture and a protein boost to help you get over that afternoon slump. With these healthy scones, your afternoon coffee break will always be an occasion worth savoring (and grammin’ for that matter).

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To top it all off, Casco Bay butter has offered you all a 20% discount off their butters by using the code “dancingfoodie” at the checkout. I reccommend the salted caramel, the truffle, and the garlic and herb butters.

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Happy coffeeing and scone eating!

Cinnamon Apple Scones

Makes 8 scones



  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/4 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 4 tbsp cold Casco Bay salted caramel butter
  • 1 cup chopped apple (I used pink lady)
  • 1 cup Siggi’s vanilla yogurt

Yogurt “Glaze”

  • 1/4 cup plain greek yogurt
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 2 tbsp milk


  1. Preheat oven to 425 degrees. In a bowl, combine flours, sugar, baking powder and soda, and cinnamon. Add in the butter and use a pastry cutter or your hands to mix the flour and butter together. The butter should be completely cut into the flour until a cornmeal like appearance is reached.
  2. Add in the yogurt and mix until combined. Add in apples. I find it easiest just to use my hands in this step.
  3. Transfer the dough onto a floured surface and form mixture into a circle. If the mixture is too dry, add in 1 tbsp of water. If the mixture is too wet, add more flour.
  4. Cut into 8 even wedges and place onto a parchment lined baking sheet. Bake for 12-15 minutes or until slightly browned on the edges. Cool on a wire baking rack and top with optional yogurt drizzle.

*Recipe adapted from Chobani’s strawberry scones

Tag me and Casco Bay Butter on instagram if you give these a try!





13 thoughts on “Cinnamon Apple Scones

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