Apple Cinnamon Scones with Caramel
These apple cinnamon scones are buttery and moist with crisp-crumbly edges and soft flaky centers. Crunchy coarse sugar and salted caramel are the perfect finishing touches. Read through the recipe before beginning.
Cook Time:
Total Time:
Yield:8 scones
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 2 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream, plus 2 Tbsp for brushing
- 1 large egg, cold
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 heaping cup (125g) peeled and chopped apple*
- Optional Toppings: coarse sugar, 1/2 cup (120ml) store-bought or homemade caramel*
Instructions
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
- Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter until the mixture resembles pea-sized crumbs.
- In a small bowl, whisk together heavy cream, egg, brown sugar, and vanilla extract. Drizzle this mixture over the flour mixture, then add the chopped apples and mix until everything is moistened.
- Lightly dust a work surface with flour. Turn the dough out and shape it into a ball. If sticky, add a little more flour; if too dry, add an extra tablespoon of heavy cream.
- Press the dough into an 8-inch disc and cut into 8 wedges. Brush with remaining heavy cream and sprinkle with coarse sugar if desired.
- Refrigerate the shaped scones for at least 15 minutes (or up to 1 day) before baking.
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Arrange the scones 2-3 inches apart on the baking sheet. Bake for 22-25 minutes or until golden brown.
- Allow to cool for a few minutes before drizzling with caramel sauce.
Nutrition Information
Nutrition information is not provided.
Helpful Tips
- For a sweeter caramel, reduce salt to 1/2 teaspoon in the caramel recipe.
- Freeze scone dough wedges for later baking. Bake from frozen, adding a few minutes to the bake time.
- To prevent scones from over-spreading, keep the dough cold before baking.