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Caramel Apple Scones

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 40 mins
  • Yield: 6


  • 2 c. 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 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 it 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 triangles 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 and whisk and allow to slightly boiling until it begins to look 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 sitting cool, 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 it 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