clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Caramel Apple Scones

Caramel Apple Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Nicole Nared-Washington
  • Total Time: 40 mins
  • Yield: 6 1x


Indulge in the flavors of Fall with these heavenly Caramel Apple Scones recipe. Discover the magic of soft, buttery scones with a caramel coating. Perfect for autumn cravings!


  • 2 c. all purpose flour
  • 2 tbsp. Sugar
  • 2 tbsp light brown sugar
  • 1 tbsp. Baking powder
  • 1 tsp. Salt
  • 2 tsp. Apple Pie Spice
  • 2 small Honeycrisp apples, grated and slightly squeezed (You can use whatever apple you want)
  • 1 stick unsalted butter, cold and grated
  • 1 egg
  • ½ c. heavy cream
  • Topping
  • 4 tbsp. Butter
  • ½ c. light brown sugar, packed
  • c. heavy cream
  • 1 c. powdered sugar sifted
  • Pinch of salt


  1. Preheat the oven to 375 Degrees and line a large baking sheet with parchment paper and spray with baking spray. Set aside.
  2. In a large mixing bowl, add the flour, sugar, light brown sugar, baking powder, salt, and apple pie spice and whisk together. 
  3. Using a standing cheese grater, grate the cold butter and add to the flour mixture. Use a fork or a pastry cutter to work the butter into the flour mixture until the flour begins to look like large clumps of flour. 
  4. Use the same method and grate two small Honeycrisp apples to the cord. Place the shredded apple in the middle of a clean kitchen towel or heavy-duty paper towel. Lightly squeeze the liquid just until it’s barely dripping liquid, not completely dry. Add the shredded apple and fold into the mixture.
  5. Finally, add the heavy cream and egg and stir into the dough. The dough will be slightly sticky. Turn the dough onto the floured surface and mold the dough into a circle with about 1 ½ inch thickness. Cut the circle into 6 wedges and place them onto the baking sheet about an inch apart. Bake for 15-18 minutes. Remove from the oven and allow to cool. 
  6. To make the topping, in a medium saucepan on medium heat, add the butter and allow to melt. Once melted, add the brown sugar whisk, and allow to boil slightly until it looks like it’s foaming and rising, about 3-5 minutes. Remove from heat once this happens and slowly pour in the heavy cream and whisk. The caramel sauce will be smooth. Allow to sit cool for at least 5 minutes. 
  7. Whisk in the sifted powdered sugar, and stir vigorously with a whisk until the caramel topping is smooth and not clumpy. Add a pinch of salt. Dip the top of the scones into the caramel sauce and place on a cooling rack to allow the topping to set. You can double dip if there is more caramel left for extra caramel flavor. Serve as desired. 
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American