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+ servings
Caramel Apple Scones on a wooden platter with bowl of apples in the background
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5 from 2 votes

Caramel Apple Scones

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.
Servings: 8 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.