Scrumptious caramel apple scones that are loaded with apple chunks and drizzled with homemade caramel sauce. They are flaky, buttery and irresistible.
Good sweet treats sometimes do not have to take plenty of time to be made. There are a bunch of treats that require less time and a little effort to make in case you don’t want to spend much time in the kitchen. Today is kind of the day I feel like that.
Lying around in bed all weekend morning is one of simple luxuries I often give to myself to increase mindfulness. Read a book in bed while morning sunshine comes through windows and enjoy these quick fresh baked apple scones topped with caramel drizzle, what can be better?
FLAKY AND BUTTER APPLE SCONES
Scones are baked goods that are flaky, buttery and crumbly, usually made of wheat with leavening agent like baking soda and baking powder instead of yeast to make them rise. I love adding fruits into scones, so they taste more delicious and healthier. These apple scones are even better with a drizzle of homemade caramel sauce on top. You can enjoy them as breakfast in the morning or as a treat served with tea or any time of the day.
MY FAVORITE APPLES TO USE
One of my go-to apples for baking is Granny Smith. It has a strong tart flavor with a firm, crisp, juicy flesh, so it won’t get soft and squashy when you fold it into the cake batter or the dough. Plus, it is easy to find in any grocery store. I’d love to have a balance of sweet and tangy, and Granny Smith apples will bring a right touch of tanginess to my baking/cooking recipes.
Besides Granny Smith, I have my other favorites to use in baking. Honey Crisp and Jonathan have a firm texture and sweeter flavor. They can hold their shape well when baked and I usually buy them to make pies if Granny Smith is not available at stores.
HOW TO EVENLY CUT THE DOUGH
I used to cut the dough into small pieces by using a cookie cutter, then shape them into scone shape (triangle shape). I found it time-wasting and there’s always leftover dough and I had to repeat the process again and again. On top of that, this did not provide me with evenly divided dough as there were always bigger and smaller scones.
Therefore, I came to look for another trick to divide the dough evenly, which is that you shape the dough into a 1-inch thick circle then cut it into 6-8 wedges depending on the number of slices you want. The only thing that matters is the baking time. If you make thinner slices the baking time should be reduced, or the scones will be overbaked.
BAKING TIPS
- Use the cold butter. This is very important in making scones as it makes it easier to work with the dough. Chilled butter also helps the dough less spread during baking because you will want flaky, hold-their-shape scones fresh out of oven.
- Add a bit of water or milk if the dough is too dry or too crumbly to work with. If the dough is too sticky, add a bit of flour. Do not overmix the dough as this will result in a tough scone.
- Chill the shaped scones dough for at least 15 minutes prior to baking. It will be less likely to spread in the oven.
More Biscuit Recipes:
Caramel Apple Scones
Ingredients
For Apple Scones
- 2 cups (260g) all-purpose flour sifted
- 2 ½ teaspoons (7.5g) baking powder
- 1/3 cup (66g) granulated sugar
- 1/2 cup (1 stick/113g) unsalted butter very cold and cut into cubes
- 1/4 cup (60ml) caramel sauce
- 1 medium apple or 2 small apples peeled and chopped
- 9-10 tablespoons whole milk
For Caramel Sauce
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) heavy cream
- 1 tablespoon (25g) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Make caramel sauce. Add sugar to a saucepan, heat over medium-low. Allow the sugar to dissolve in a few minutes. Increase the heat to medium high. Cook the sugar to caramelize by stirring until it turns medium brown, then reduce the heat to medium-low. Add the butter into the sauce. The butter will stop the caramel cooking process and leave the smooth texture of the sauce. Remove from the heat. Carefully add the heavy cream and stir until the sauce smooths out. Add a pinch of salt if desired. Let the sauce cool completely. Set aside
- Preheat the oven to 400°F/204°C. Line a baking sheet with parchment paper. Set aside.
- Make apple scones. In a large bowl, mix together flour, baking powder, and sugar. Add the butter to the flour mixture and combine them using a pastry blender, food processor or your fingertips until the mixture comes together in fine crumbs.
- Add the chopped apples and 1/4 cup of the caramel sauce to the mixture, reserving some to drizzle the scones after baking. Add 9-10 tablespoons of milk, and mix together until a dough is firm. If dough is too dry, add more milk, one tablespoon at a time as needed. Avoid overmixing.
- Transfer dough to a floured surface with floured hands, work dough into a ball. If it’s too sticky, add a bit more flour. Press dough into a 8-inch circle, about 1-inch thick. Use a sharp knife to cut into 6-8 wedges.
- Place scones on prepared baking sheet and refrigerate for 15 minutes. Bake for 20-25 minutes or until golden around the edges. Remove from oven then transfer scones to a wire rack and leave to cool before drizzling them with caramel sauce.
- Leftovers can be kept up to 5 days in the fridge or frozen for up to 2 months. Serve them warm or at room temperature.
Notes
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