Apple Caramel Scones

30 mins Prep Time

25 mins Cook Time

Written By

Nadia Boachie

These caramel scones are the perfect fall treat! Filled with bits of apples and topped with delicious caramel, they are great as a dessert or with your morning coffee. This recipe is by Sally's Baking Addiction. It is not very difficult to make but it's important to remember that it is best to keep all the ingredients cold and not over mix. These two tips will make for tender, buttery scones. The refrigeration step is also crucial to prevent overspreading and to keep the scones nicely shaped! I love topping these with a lot of caramel.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto!

Ingredients

Apple Caramel Scones

2 cups (240 grams) all-purpose flour, plus more dusting
2 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter, frozen
1/2 cup (120mL) heavy cream (plus 2 tablespoons for brushing)
1 large egg
1/2 cup (100 grams) dark brown sugar, packed
1 teaspoon pure vanilla extract
1 heaping cup (125 grams) apple, peeled and chopped (I used Granny Smith)
Coarse sugar like turbinado (optional for topping)
1/2 cup (120mL) store-bought or homemade salted caramel

Directions

Apple Caramel Scones

8 Steps

Step 1

In a bowl whisk flour, baking powder, cinnamon and salt together. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter or fork until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together. It is important to keep everything cold.
Step 2

In a separate bowl mix 1/2 cup heavy cream, egg, brown sugar and vanilla extract together. Remove flour mixture from fridge and drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.
Step 3

Place the dough mixture on a flat surface. With floured hands, work the dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream. Press into an 8-inch disc and with a sharp knife or bench scraper cut into 8 even wedges.
Step 4

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
Step 5

Refrigerate scones for at least 15 to 30 minutes. This will prevent the scones from overspreading.
Step 6

Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2-3 inches apart.
Step 7

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with caramel.
Step 8

Scones are best eaten fresh, but can be stored at room temperature in an airtight container with a paper towel for up to two days. Make sure the scones are cooled completely before storing.