Apple Cinnamon Scones with Caramel

October 16, 2024 by Baker Recipes, Updated October 16, 2024

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.

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

1. In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
2. 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.
3. 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.
4. 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.
5. 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.
6. Refrigerate the shaped scones for at least 15 minutes (or up to 1 day) before baking.
7. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
8. Arrange the scones 2-3 inches apart on the baking sheet. Bake for 22-25 minutes or until golden brown.
9. 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.