Caramel Apple Scones
These Caramel Apple Scones are filled with grated apples and bake up tender, flaky and delicious! A drizzle of caramel sauce before serving just gilds the lily. If you’re looking for the best scones recipe, this is it!
Caramel Apple Scones
Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! My favorite scone recipe so far has been the Cook’s Illustrated Cream Scones, so I was looking forward to comparing this recipe to my standard.
Apple and caramel are one of my favorite combos (I’m drooling over this Apple and Caramel Spice Cake!), so I figured this was a chance to be daring and add some grated apple instead of my typical fruit choices. The resulting caramel apple scones were fantastic!
Tender Cream Scones
These were outstanding, tender with just a touch of decadence from the caramel drizzle. Definitely the flakiest scones I’ve ever made.
My girlfriends enjoyed these, too. I served them with Instant Pot clotted cream. I hope to perfect that recipe and share it with you all soon. But until then, at least try these picture-perfect, flaky caramel apple scones! Don’t you just want to pop one of these gems right into your mouth????
More Scones Recipes You’ll Love:
- Coconut Chocolate Chunk Scones from Two Peas and Their Pod
- English Style Scones from Fifteen Spatulas
- Fresh Blackberry Scones
- Vanilla Bean Scones
- Peach Scones
- Cranberry Eggnog Scones
- More Easy Breakfast Recipes
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 tablespoon sugar
- 2 tablespoons frozen grated butter
- Approximately 1/2 cup cream
- 1 teaspoon vanilla
- 1/4 cup apple (I have used Golden Delicious and Honeycrisp)
- 1 tablespoon milk, for glazing, optional
- Caramel sauce, for drizzling
Variations on the Basic recipe:
Buttermilk – follow the Basic recipe above but replace the milk with buttermilk, add ¼ teaspoon of baking soda, increase the fat to 4 tablespoons, in Step 3 aim of pea-sized pieces of fat coated in flour, in Step 5 fold and turn the dough, rounds are just touching in the baking dish, glaze with buttermilk.
Australian Scone Ring (Damper Ring) – follow the Basic recipe above but decrease the fat to 1 tablespoon, in Step 3 aim of fine beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, in Step 7 form seven rounds into a ring shape with the eighth round as the centre, glaze with milk.
Cream – follow the Basic recipe above but replace the milk with cream, add ¼ teaspoon of baking soda, in Step 3 aim of beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are just touching in the baking dish, glaze with cream.
Cheese and Chive – follow the Basic recipe above but add ¼ teaspoon of baking soda, after Step 2 add ½ teaspoon sifted mustard powder, ¼ teaspoon sifted cayenne pepper (optional), ½ cup (60 gm/2 oz) grated cheese and 2 tablespoons finely chopped chives into the sifted ingredients, in Step 3 aim of beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are widely spaced in the baking dish, sprinkle the rounds with cracked pepper.
Fresh Herb – follow the Basic recipe above but after Step 3 add 3 tablespoons finely chopped herbs (such as parsley, dill, chives etc).
Sweet Fruit – follow the Basic recipe above but after Step 3 add ¼ cup (45 gm) dried fruit (e.g. sultanas, raisins, currents, cranberries, cherries etc) and 1 tablespoon (15 gm) sugar.
Wholemeal – follow the Basic recipe above but replace half of the plain flour with wholemeal flour.
Wholemeal and date – follow the Basic recipe above but replace half of the plain flour with wholemeal flour and after Step 3 add ¼ cup (45 gm) chopped dates and 1 tablespoon (15 gm) sugar.
Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 234mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 2g