Homemade caramel apple scones are tender scones filled with flavors of apple pie with chunks of apple and topped with a drizzle of caramel. Perfect Fall breakfast or afternoon treat.
This post is sponsored on behalf of #appleweek. Our generous sponsors Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own. #ad #sponsored
I’m so excited to be a part of Apple Week this year! It’s my first time with this event and I am having a grand time. It’s approaching Fall and that means apples are delicious to use in fall desserts and even in savory dishes. This week several bloggers and I have teamed up to bring you so many recipes with one thing in common – APPLES.
We are also joined by some amazing sponsors who generously provided us with samples to help us create our yummy recipes. PLUS, they are providing some fabulous products for NINE (9) prize packages to be won! That’s one heck of a giveaway folks! You can read about the giveaway here, and also about each of the sponsors too. Be sure to enter!! The recipes for today’s event and the giveaway are below the recipe!
My first recipe this week are these scrumptious Caramel Apple Scones and they are filled with the flavors of apple pie and bits of real apples. Scones are super easy to make and go wonderfully with your morning coffee or tea, but they also make delicious afternoon snacks. To make these apple scones, I used quality ingredients like Bob’s Red Mill brown sugar and flour, Taylor & Colledge organic vanilla bean paste, and the best caramel from Chocoley. The apples for all the recipes this week are Envy Apples and they are so good! Crisp sweet apples that hold up in baking wonderfully, and they make great healthy snacks too.
Tips to Make Caramel Apple Scones:
Freeze your butter before using in scone recipes (pie crusts, biscotti, and biscuits). You need the butter to be COLD for these types of recipes. Working the butter into the flour will make the butter warm and you don’t want that. You want your dough to be light and flaky. I grate the frozen butter with a box grater to incorporate it into the flour. Less mixing and the butter stays cold.
You want to peel and core your apples. The Zyliss kitchen gadgets made this chore a cinch for me! I love the apple corer and the knife cuts beautifully and is super light to hold.
If you’ve never used vanilla bean paste, you should. It’s measured just like the extract but has so much more vanilla flavor.
When I am baking I use one bowl for whisking the dry ingredients so that the contents is evenly distributed and another for the wet ingredients. Baking is a science so you want all of your ingredients evenly mixed throughout your batter not in clumps. You will do less mixing (over mixing causes batters to become tough) by using two bowls.
After your dough is mixed together, place it on your prepared baking sheet (use a baking sheet with a sheet of parchment paper on it or a silicon baking mat). I find this easiest and less to clean up than using a lightly floured surface to roll out the dough; however, I have done that too. Actually, I use either method.
When forming the scone dough into a disk shape, using your hands is easier but I’ve also used a rolling pin to do so. I keep a ruler handy in the kitchen just for baking. This help to make sure I am patting the dough out evenly and the right size.
Use a sharp knife or pizza cutter to cut the rolled out dough into 8 wedges.
Separate the wedges on the baking sheet.
Once the scones have baked and have cooled a bit, prepare the caramel glaze.
I used Chocoley’s Gourmet Caramel for the glaze. Melting it in the microwave and then adding small amounts of evaporated milk to thin it out to the right drizzling consistency for the scones. Use small amounts of the evaporated milk at a time because too much will give you a caramel sauce. Now, that’s not wrong or bad because you can drizzle that over ice cream or in your coffee!
Caramel Apple Scones
For the scones:
- 1 3/4 cups Bob's Red Mill All Purpose Organic Flour
- 1 tsp cinnamon
- 1/3 cup Bob's Red Mill Brown Sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup frozen butter, grated
- 1 cup finely diced Envy apples (peeled and cored)
- 1 egg
- 1/2 cup heavy whipping cream
- 1/2 tsp Taylor & Colledge Organic Vanilla Bean Paste
For the Glaze:
- 1/4 cup Chocoley Gourmet Caramel
- 1 - 2 tsp evaporated milk
For the scones:
- In a large bowl, sift the dry ingredients.
- Add the frozen grated butter and cut in with a fork or pastry blender until the butter is incorporated with the flour. Sometimes I used my clean hands to do this.
- Stir the diced apples into the flour mixture.
- In another bowl, whisk together the egg, cream, and vanilla and then pour into the flour mixture.
- Using a fork blend everything together until it forms a soft dough. Be sure not over work the dough.
- Pat or roll out the dough into an 8 inch circle on a baking sheet that is lined with a silicon baking mat or parchment paper. Cut the circle into 8 even wedges. Using a spatula, separate the wedges apart gently.
- Place the pan in the refrigerator for at least 30 minutes before baking.
- Preheat the oven and bake for 20 minutes and then remove from oven to cool a few minutes before removing scones to a wire rack to cool.
For the Caramel Glaze:
- To melt the Chocoley Caramel, add the desired amount into a double boiler (preferred method) or in a microwavable safe bowl. I used about 1/4 cup of caramel. Melt the caramel over the double boiler until it's temperature reaches 170 degrees. If using microwave, heat at half power, stirring several times until melted.
- At this stage, the caramel will harden once it's cool, but it's not thin enough to drizzle over the scones. Add small amounts of evaporated milk and stir well until it's your desired drizzle consistency. Take NOTE that if it's too thin, the caramel will not harden. I used a little over ONE teaspoon of milk. (if your caramel is too thin, simply grab a bowl of ice cream or a cup of coffee and add it to that - yum!)
- Drizzle caramel over scones. Let harden and then enjoy. Refrigerate leftover scones.
Monday’s #AppleWeek Recipes
- Apple Crumb Pie by Savory Moments
- Apple Dumplings by Seduction in the Kitchen
- Apple Oatmeal Muffins by Our Good Life
- Apple Pie Filled Cupcakes by Cookaholic Wife
- Apple Pie Oatmeal Cookies by An Affair from the Heart
- Apple-Toffee Oatmeal Cookies by Books n’ Cooks
- Bada Bing Bada Boom: The Easiest Caramel Apples Ever by Culinary Adventures with Camilla
- Baked Apple Donuts with Caramel Glaze by Jolene’s Recipe Journal
- Braised Chicken and Apples by Simple and Savory
- Caramel Apple Ice Cream by Karen’s Kitchen Stories
- Caramel Apple Popcorn Balls by Cooking with Carlee
- Caramel Apple Scones by Blogghetti
- Chocolate Caramel Apple Slices with Ginger Cookie Sprinkles by A Day in the Life on the Farm
- Apple Butterscotch Magic Bars by Strawberry Blondie Kitchen
- Copycat Starbucks Caramel Apple Spice by Snacks and Sips
- Crockpot Caramel Apple Crisp by Tip Garden
- No-Churn Caramel Apple Ice Cream by Kate’s Recipe Box
- Oatmeal Apple Spice Bundt Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Oatmeal Fruit Bars by The Monday Box
- Old-Fashioned Apple Fritters by Palatable Pastime
- Overnight Hazelnut Apple Oatmeal by Cindy’s Recipes and Writings
- Slow Cooker Apple Cranberry Spice Cake by Who Needs a Cape?
- Vanilla Fried Apples by Caroline’s Cooking
- Vegan Apple Almond Pancakes with Apple Maple Syrup by The Baking Fairy
Enter the #AppleWeek Giveaway
Be sure to come back to the blog on Wednesday for Apple Coffeecake Muffins and then on Friday for Chocolate Glazed Apple Hand Pies!
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Disclaimer: Thank you AppleWeek Sponsors: Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
Wendy Klik says
What lovely looking scones Lisa. I would love one with a cup of the Apple Cider Tea.
Amy (Savory Moments) says
These scones just scream fall! I love the caramel + apples and I am in love with that vanilla bean paste.
Apple and caramel are such a great pair. One of these scones with a cup of coffee would be a great way to usher in fall!
Colleen - Faith, Hope, Love, & Luck says
I’m a HUGE fan of scones…and these look amazing!!!
Mmm! I would love to wake up to one of these. They’d be great with cinnamon coffee or hot apple cider!
I love the grated butter! What a fantastic tip Lisa!
Your scones would look lovely on my kitchen table (hint hint)! Loving all that caramel drizzle!
Terri Steffes says
Caramel apply ANYTHING is awesome but scones is over the top! I love the idea of this, so I am going to have to make them. I think I will try it with some hot apple cider tea.
My favorite is Apple Cinnamon Bread
Valentina | The Baking Fairy says
These scones look amazing! I love the rich caramel drizzle on top. Great tip to grate the butter for a flakier scone!!
Sue Lau says
Great tip to freeze the butter and grate it!
Anne Lawton says
caramel and apples are the perfect match and you turned them into a scone, yum!