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–+ servings

Caramel Apple Scones

Scrumptious caramel apple scones that are loaded with apple chunks and drizzled with homemade caramel sauce. They are flaky, buttery and irresistible.
5 from 1 vote
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Course: Dessert
Keyword: Apple Scones, Caramel Apple Scones
Total Time: 40 minutes
Servings: 8 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

You can omit salt in caramel sauce if you wish it to be sweeter.
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