These Apple Caramel Scones are soft in the inside with crisp crumbly edges. It is buttery and moist. The Homemade Salted Caramel Sauce gives it a good sweetness into it that makes you want to have one bite to the next.
My family is obsessed with scones. Their ultimate favourite is the cheese scones that I always make. But today, we are making Apple Caramel Scones because why not? If you have too many apples in your fruit bowl or maybe in your backyard, might as well make them into these yummy sweet scones that everyone loves. It tastes like apple pies.
How to Make Apple Caramel Scones?
In a large bowl, whisk flour, baking powder, cinnamon and salt. Mix in the grated frozen cold butter into the flour mixture using a pastry cutter, 2 forks or fingers until it resembles bread crumbs. I grate cold butter as I find it easier to make a crumb-like mixture. Place the bowl in the fridge while mixing the wet ingredients together. In another bowl, whisk together 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the flour mixture, add chopped apples then mix together until everything has come together. The dough will appear wet and moist. Pour the dough onto a lightly floured work surface, work the dough into a ball and press into an 8-inch round disc. With a sharp knife or dough scraper, cut the dough into 8 wedges. Brush each scone with remaining heavy cream and sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes. At this point, you can start preheating the oven to 400 degrees F (200 degrees C). Bake the scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove the scones from the oven and cool on a wire rack for a few minutes before topping with caramel.
You may also like my other scones recipes:
Apple Caramel Scones
2 cups (240 grams) all-purpose flour, plus more for work surface
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter, frozen
1/2 cup (120 ml) heavy cream (plus 2 Tablespoon for brushing)
1 large egg
1/2 cup (100 grams) packed light or dark brown sugar
1 teaspoon vanilla extract
1 heaping cup (125 grams) peeled and chopped apples
OPTIONAL FOR TOPPING: coarse sugar
1/2 cup (120ml) store-bought or homemade salted caramel
- In a large bowl, mix together flour, baking powder, cinnamon and salt. Grate the frozen butter using a box grater. Add the grated butter into the flour mixture and combine together using a pastry cutter, two forks or your fingers. Mix it until it resembles bread crumbs. Refrigerate it while you mix the wet ingredients together.
- In another bowl, whisk 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the wet mixture into the flour mixture. At this stage, you can add the chopped apples, and mix together until the dough appears to be moistened.
- In a lightly floured work surface, pour out the dough and make it into a ball. This will be sticky and wet, but that’s okay. If it is too sticky though, you can add a little more flour. If it becomes too dry, you can add 1-2 more Tablespoons heavy cream. Press the ball into an 8-inch round disc. Using a sharp knife or a pastry scraper, cut the dough into 8 wedges.
- Brush each scone with remaining heavy cream and sprinkle with coarse sugar for extra crunch.
- Place them on a plate or baking tray and refrigerate the scones for at least 15 minutes.
- While the dough is chilling, preheat the oven to 400 degrees F (200 degrees C).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Take them out from the oven and cool for a few minutes before drizzling with Homemade Salted Caramel Sauce.
Serve and enjoy these Apple Caramel Scones with family and friends!
- I grate frozen butter using box grater as I find it easier to work with.
- You can use a pastry cutter, two forks or your fingers in combining the flour until it becomes together like bread crumbs.
- The dough is sticky but not too sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
- You can brush scones with heavy cream and sprinkle with coarse sugar before or after refrigerating them.
- Keep scones at room temperature for 2 days or refrigerate them for 5 days.
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