These soft, flakey Caramel Apple Scones and a cup of hot cider is a delicious way to start the day. The buttery caramel glaze on top adds so much flavor to each bite.
There was a time when I thought that I didn’t like scones. After a few experiences with scones, I discovered that I’m actually picky about how I like my scones.
They can’t be dry and crumbly. They also can’t be soft like a muffin. So my ideal scone is somewhere in the middle of the two. It has to be slightly dry but with a soft buttery texture that melts in your mouth
I also used to think that scones were hard to make. In fact, it was only after years and years of baking that I first attempted to bake some scones. And you know what? I found out that they are actually pretty easy to make.
Most of the scone recipes that I have attempted only require a bowl and a fork. I love when a recipe doesn’t require tools or a mixer. Just means less dishes to wash later, am I right?
This fall I have been totally and completely into all things apple. I had a few bags of apples leftover after making this Apple Praline Cake and these Mini Apple Fritter Waffle Donuts, so I decided to get adventurous and add apple chunks to some fall scones.
One bite and I was in love with how soft and flakey these apple scones were.
How to make Caramel Apple Scones:
- Whisk together the dry ingredients. Cut in the cold butter with a fork or pastry blender. The key to good scones is cold butter. The pockets of butter in the dough will melt while baking and create delicious flakey scones.
- Place the mixture back in the fridge for at least 10 minutes to chill the butter again.
- Dice the apples into tiny chunks. You can use what every apple you like best, but for these I used Granny Smith apples. Add the apples to the butter mixture.
- Whisk together the egg, cream, and vanilla. Stir this into the middle of the chilled butter mixture.
- Use a fork to pull it all together until a soft dough forms. Be careful not to overwork the dough or let it get too warm.
- Pat the dough into an 8 inch circle. Cut the circle into 8 wedges and pull them apart slightly. The dough will be sticky, so use a flat spatula underneath each one to separate them.
- Place the pan in the fridge for 30 minutes to chill one more time before baking.
- Bake the Caramel Apple Scones for 20 minutes. Remove and cool completely before drizzling with the caramel glaze.
How to make a Caramel Glaze:
- Place the sugars and milk in a saucepan and bring to a boil. Boil for 2-3 minutes or until it reaches about 240 degrees on a candy thermometer.
- Remove the pan from the oven and stir in butter and vanilla.
- Let the mixture cool slightly before drizzling over the tops of the cooled scones.
- If the caramel glaze hardens too much, you can add a little bit of milk and place it back on the heat until it melts again.
More scone recipes you may enjoy:
- Banana Toffee Scones
- Triple Chocolate Scones
- Eggnog Scones
- Salted Caramel White Chocolate Mocha Scones
- Strawberry Shortcake Scones
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For the Scones
- 1 3/4 cup all purpose flour
- 1 teaspoon cinnamon
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted cold butter
- 1 cup finely diced Granny Smith apples
- 1 large egg
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
For the Glaze
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1 Tablespoon unsalted butter
- 1/2 teaspoon vanilla
- Stir together the dry ingredients. Add the butter and cut in with a fork or pastry blender until the butter is in small pieces. Place the bowl in the refrigerator for 10-15 minutes.
- Stir the diced apples into the flour mixture.
- Whisk together the egg, cream, and vanilla and pour into the center of the flour mixture.
- Use a fork to pull everything together until it forms a soft dough. Do not over work the mixture.
- Pat the dough into an 8 inch circle on tray lined with a Silpat or parchment paper. Cut the circle into 8 even wedges. Gently move them apart using a flat spatula.
- Place the pan in the refrigerator for at least 30 minutes before baking. Preheat oven to 400 degrees while dough is chilling.
- Bake for 20 minutes. Remove and place on a wire rack to cool.
- Place the sugars and milk in a saucepan over medium heat. Bring to a boil. Boil for 2-3 minutes or until it reaches 240 degrees on a candy thermometer. (soft ball stage)
- Remove from the heat and stir in the butter and vanilla.
- Let cool slightly before drizzling over the cooled scones. If the glaze cools too much and hardens, add a few drops of milk and heat over low heat until melted again.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 277mgCarbohydrates: 55gFiber: 1gSugar: 32gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
(original photo from November 2010)
*The post for the Caramel Apple Scones recipe was originally published November 23, 2010. The pictures and post have been updated and republished on October 30, 2018.