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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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/salted-caramel-apple-scones-recipe/