Salted Caramel Apple Scones Recipe

Introduction

These Salted Caramel Apple Scones combine tender, buttery dough with sweet apples and rich salted caramel for a comforting treat. Perfect for breakfast or an afternoon snack, they offer a delightful balance of flavors with a sprinkle of flaky salt on top.

Ingredients

• 2 tablespoons (25 g) butter
• 3 tablespoons (35 g) brown sugar
• 1/3 cup plus 1 tablespoon (100 ml) heavy cream
• 1/8 teaspoon sea salt
• Flaky salt for sprinkling (optional)
• 2 cups (280 g/10 oz) all-purpose flour, sifted
• 2½ teaspoons baking powder
• ¼ cup (50 g/1.7 oz) granulated sugar
• ⅓ cup (75 g/2.6 oz) cold butter, cut into ¼-inch pieces
• ¼ cup salted caramel sauce
• 1 medium apple
• 8-9 tablespoons whole milk

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Step 2: To make the caramel sauce, combine 2 tablespoons butter, brown sugar, and 1/3 cup heavy cream in a pan over low heat. Stir occasionally until the mixture thickens. Add 1/8 teaspoon sea salt, then remove from heat and cool.
3. Step 3: In a large bowl, whisk together the flour, baking powder, and granulated sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles fine crumbs with small butter pieces.
4. Step 4: Peel, core, and finely chop the apple. Add the chopped apple and ¼ cup of the cooled caramel sauce to the dry ingredients. Reserve the remaining caramel for glazing.
5. Step 5: Add 8 tablespoons of milk and mix with a rubber spatula or your hands until a firm dough forms. If the dough is too crumbly, add the remaining milk gradually without overmixing.
6. Step 6: Transfer the dough to a floured surface. Pat into an 8-inch (20 cm) circle about 1-inch thick. Cut the circle into 8 even wedges.
7. Step 7: Arrange scones 2 inches apart on the prepared baking sheet. Bake for about 20 minutes until golden, cooked through, and springy to the touch.
8. Step 8: Cool scones on a wire rack, then brush with the reserved salted caramel sauce. Sprinkle with flaky salt if desired. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, use a tart apple like Granny Smith to balance the sweetness.
• If you prefer, swap whole milk for buttermilk to add a slight tanginess and tender crumb.
• Brush the scones with heavy cream before baking for a golden crust.
• Add a handful of chopped toasted nuts like pecans or walnuts for crunch.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. To keep longer, freeze cooled scones in a sealed bag for up to 1 month. Reheat in a warm oven for 5–10 minutes or microwave briefly before serving to enjoy them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel sauce ahead of time?

Yes, you can prepare the salted caramel sauce a day in advance. Keep it covered and refrigerated, then warm slightly before using to glaze the scones.

Can I use frozen apples for this recipe?

Fresh apples work best for texture, but if using frozen, thaw and drain any excess moisture well before adding to the dough to avoid soggy scones.

Salted Caramel Apple Scones Recipe

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★★★★★

4.6 from 61 reviews

These Salted Caramel Apple Scones combine tender, buttery pastry with chunks of fresh apple and a luscious salted caramel glaze. Perfect for breakfast or an indulgent afternoon treat, they offer a delightful balance of sweet and salty flavors with a moist, crumbly texture.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Sauce

• 2 tablespoons (25 g) butter
• 3 tablespoons (35 g) brown sugar
• 1/3 cup plus 1 tablespoon (100 ml) heavy cream
• 1/8 teaspoon sea salt

Scones

• 2 cups (280 g/10 oz) all-purpose flour, sifted
• 2½ teaspoons baking powder
• ¼ cup (50 g/1.7 oz) granulated sugar
• ⅓ cup (75 g/2.6 oz) cold butter, cut into ¼-inch pieces
• ¼ cup salted caramel sauce (from above)
• 1 medium apple, peeled, cored, and finely chopped
• 8–9 tablespoons whole milk, as needed
• Flaky salt for sprinkling (optional)

Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. Set aside for later use.
2. Make the caramel sauce: In a pan over low heat, combine butter, brown sugar, and heavy cream. Stir occasionally until the mixture thickens to a sauce consistency. Remove from heat, add sea salt, and set aside to cool.
3. Combine dry ingredients: In a large bowl, whisk together the sifted flour, baking powder, and granulated sugar to evenly distribute the leavening and sweetness.
4. Cut in the cold butter: Use a pastry blender or fingertips to rub the cold butter into the flour mixture until it resembles fine crumbs with some small, uneven pieces of butter for flakiness.
5. Add apple and caramel: Fold in the finely chopped apple and ¼ cup of the cooled salted caramel sauce into the flour and butter mixture, saving the rest of the caramel sauce for glazing after baking.
6. Add milk and form dough: Gradually add milk (start with 8 tablespoons), mixing gently with a rubber spatula or hands to bring the dough together. Add more milk if the dough is too crumbly, but avoid overmixing to keep scones tender.
7. Shape and cut dough: Transfer the dough to a floured surface. Pat it into an 8-inch (20 cm) circle about 1 inch thick. Cut the circle into 8 equal wedges using a sharp knife or bench scraper.
8. Bake scones: Place the wedges on the prepared baking sheet spaced about 2 inches apart. Bake in the preheated oven for approximately 20 minutes or until golden on top, cooked through, and springy to the touch.
9. Cool and glaze: Transfer baked scones to a wire rack to cool slightly. Once cooled, brush the tops generously with the reserved salted caramel sauce and sprinkle with flaky salt if desired. Serve warm or at room temperature.

Notes

• Use a crisp, tart apple like Granny Smith for the best flavor balance.
• Make sure the butter for the scones is very cold to achieve a flaky texture.
• If the dough feels too dry, add milk one tablespoon at a time until it just comes together.
• Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• Gently rewarm scones before serving to revive the fresh-baked softness and caramel glaze.

Keywords: salted caramel, apple scones, breakfast pastry, caramel glaze, baked scones, fall baking