Sweet and comforting with the best fall flavor, these caramel apple scones combine tender scone dough with tart apples and rich buttery caramel for the best treat! Perfect for breakfast, brunch or enjoy them with a cup of coffee for a snack.
With the perfect blend of flavors and textures, these caramel apple scones are warm, inviting and a must-try for those looking for the best, cozy taste of fall in a baked good!
I love baking with apples! From this quick apple pie bread and cinnamon apple baked oatmeal to these apple scones, there is nothing better than a sweet treat bursting with fresh apple chunks and the scent of warm cinnamon.
If you love caramel apples, you will love that these scones are not only glazed with caramel sauce but the cinnamon spiced dough also contains the rich buttery caramel sauce! These are simply the most perfect fall breakfast and ready in just over 30 minutes.
Table of Contents
Why You Will Love This Caramel Apple Scone Recipe
- Best flavor combination: From the sweet, yet tart Granny Smith apples to the warm cinnamon and buttery caramel, these caramel apple cinnamon scones are full of autumn vibes!
- Moist and tender scones: No dry scones here! Soft moist centers are complimented by a crunchy golden exterior for the best soft buttery texture.
- Bakery-inspired: Topped with a caramel drizzle, these soft, flaky apple scones have the best crumbly edges that just beg you to enjoy them with a cup of tea or coffee!
- Enjoy now or later: Make ahead and bake the next morning or freeze baked scones for later!
Caramel Apple Scone Recipe Ingredients
- Baking staples: All purpose flour, baking powder and salt.
- Cinnamon: Adds warm flavor. Apple pie spice can be used if preferred.
- Butter: Softened butter that is still cold ensures a flaky texture.
- Light brown sugar: Provides sweet taste and moisture to the scones.
- Eggs: For binding the ingredients together.
- Milk: I used 2% milk. Whole milk or heavy cream would also work for a richer taste.
- Caramel sauce: Homemade sauce or use a quality store bought caramel sauce for both the dough and drizzle.
- Diced apple: You will need one cup of peeled and chopped apples. I prefer tart apples, like Granny Smith, for these apple and caramel scones.
How to Make Caramel Apple Scones
To start, make your scone dough by whisking together the flour, baking powder, cinnamon and salt in a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles coarse crumbs. Mix in the sugar and set aside.
Next, combine your wet ingredients in a medium bowl. Add milk and eggs then beat. Add ¼ cup of the caramel sauce to the milk and combine.
Combine wet and dry ingredients by adding the milk mix into the flour mixture, then adding the chunks of apples and mixing everything together until you have a soft dough.
Turn the dough onto a lightly floured surface and flatten it out with your hands to ½-¾ inch thickness. Use a round cookie cutter to cut out your scones. Push the remaining dough together, re-roll and cut out more scones until you’re done.
Place scones on a prepared parchment paper lined cookie sheet. Bake for 10-15 minutes at 425°F or until golden brown. Transfer the delicious scones to a wire rack and cool. Add a drizzle of caramel sauce before serving and enjoy!
Substitutions and Variations
- Nuts: Add some chopped pecans for caramel apple pecan scones.
- Dried fruit: Dried raisins or cranberries would also add a delicious sweet taste.
- Warm spices: Additional warm spices like ginger or nutmeg can be added but don’t add too much. You only want to accent not overwhelm!
- Salted caramel glaze: If you like salted caramel, add up to a teaspoon of salt to my homemade caramel sauce.
- Garnish: After adding the sweet caramel sauce drizzle, add a sprinkle of coarse sugar or turbinado sugar for a little crunch on your homemade caramel apple scones.
- Cold butter: Scones need cold, softened butter. If your butter is too soft, your scones won’t turn out as buttery and flaky.
- Wet dough is okay: Resist the temptation to add extra flour to the dough, it should be a bit sticky. Adding more flour will lead to dense scones.
- Chill the dough: If your dough is getting too warm or sticky, place in the fridge or freezer to chill to prevent the dough from overspread while baking.
- Scone shape: I like to roll mine out and use a round cookie cutter. You can also shape it into a circle and cut it into equal wedges.
- Enjoy fresh: Caramel and apple scones taste best the day they are made!
What apples are best to use in caramel and apple scones?
A tart Granny Smith apple not only holds its shape better but provides a nice contrast to the sweet caramel scones. Jonathan apples would also work well but feel free to use any baking apples you have on hand.
What caramel sauce is best to use for apple scones?
I love to use my homemade caramel apple sauce but you can use dulce de leche or even a quality brand of caramel ice cream topping. If you love a sweet and salty taste, use a salted caramel sauce.
Can I make these easy apple cinnamon scones ahead of time?
Yes! You prepare the delicious apple caramel scones up to the point of baking then cover and refrigerate overnight. The next morning, bake as directed for a fresh out of the oven apple scone!
Can I freeze apple caramel scones?
Yes, you can either freeze before baking or freeze after baking. Before baking, after cutting your scones into desired shape, flash freeze and store in a freeze safe bag. When ready to enjoy, bake from frozen or thaw overnight then bake.
To freeze after baking, freeze cooled scones without the glaze. Store in a freezer safe bag for a few months. Thaw for a few hours on the counter or in the fridge overnight. Reheat in the microwave.
More Scone Recipes to Try
Caramel Apple Scones
- 3⅔ cups All purpose flour
- 2½ tablespoons Baking powder
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ⅓ cup Butter – softened
- ¼ cup Brown sugar – packed
- 2 large Eggs
- ½ cup Milk – 2% fat
- ¼ cup Caramel Sauce + ¼ cup for drizzling
- 1 cup Granny Smith apples – peeled and chopped
- Pre-heat the oven to 425F (218C). Lightly grease or line with parchment paper two baking sheets.
- In a large bowl whisk together the flour, baking powder, cinnamon and salt. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Mix in the sugar and set aside.
- In a medium bowl add the milk and eggs and beat together. Place about 2 tablespoons of the mix aside for glazing the scones later. Add ¼ cup of the caramel to the milk mixture and combine it all together.
- Add the milk mix into the dry ingredients, then add the chopped apples and mix everything together until you have a soft dough. Don't over mix. The dough should be on the wet side.
- Turn the dough onto a lightly floured flat surface and flatten it out with your hands to ½-¾ inch thickness. Use a round cookie cutter to cut out your scones. Push the remaining dough together, re-roll and cut out more scones until you're done.
- Place the scones on the prepared baking sheets and brush the tops with the reserved milk mixture. Bake approximately 10-15 minutes or until risen and golden. Transfer the scones to a wire rack and let them cool. Top with the extra caramel before serving and enjoy!