Salted Caramel Cinnamon Apple Scones

Salted Caramel Cinnamon Apple Scones

Cinnamon-spiced scones filled with diced apple, topped with a salted caramel sauce.

I could write a long post about how amazing these Salted Caramel Apple Scones are (and they are amazing), but honestly, you have to try them for yourself to truly grasp the amazingness.

Loaded with cinnamon, apples and topped off with a sweet caramel sauce, these Salted Caramel Apple Scones just scream fall. And after everything we’ve been through this year, I am SO ready for fall.

Speaking of fall, if you are in the U.S., please make sure you are registered to vote in the midterm elections this November. I don’t particularly like to get too political but the confirmation of Brett Kavanaugh as a Supreme Court justice is proof that these midterm elections are just as important as the general presidential elections.

Moving right along, if you want to know more about how these Salted Caramel Apple Scones came into being, keep reading.

Making the apple scones

In a large bowl, sift together your dry ingredients; that includes the flour, baking powder, cinnamon and salt. Grate the frozen butter into the flour mixture. Using a fork or your fingers, cut the butter into the flour until the mixture resembles a coarse meal. Toss in the apples and set the bowl to the side.

In a separate bowl, whisk together your wet ingredients; that includes the milk, eggs, sugar and vanilla.

Click HERE to find out more about why sugar is considered a wet ingredient.

Add the wet ingredients to the dry and mix with a rubber spatula just until moistened throughout. Try not to over-mix, the batter will be a little wet.

Turn the dough out onto a floured surface using a bit of flour on the hands so they don’t stick. Gently press the dough into an 8 inch disc. Using a sharp knife, cut the dough into 8 equal triangles.  Place the scones at least 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat. Brush the top of each scone with milk, being careful not to drip any excess down the sides.

Bake for 20-25 minutes or until the tops are lightly golden brown and the scones are cooked all the way through. Remove the sheet pan from the oven and allow to cool for for 5-10 minutes before drizzling with the caramel sauce. Sprinkle the top of each scone lightly with sea salt.

 

These delicious Salted Caramel Apple Scones will last up to 2 days at room temperature…but only if you don’t eat them all first. Try freezing if you’d like to keep them longer. They’ll last up to 3 months and all you need to do is thaw and reheat.

Click HERE for more Quickbread recipes.

 

Salted Caramel Cinnamon Apple Scones
5 from 1 vote
Print

Salted Caramel Apple Scones

Cinnamon-spiced scones filled with diced apple, topped with a salted caramel sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 scones

Ingredients

  • 240 g all-purpose flour approx. 2 cups
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 115 g unsalted butter, frozen approx. 1/2 cup
  • 113 g milk approx. 1/2 cup
  • 1 large egg
  • 100 g brown sugar approx. 1/2 cup, packed
  • 1 teaspoon vanilla extract
  • 125 g apples approx. 1 cup, peeled and chopped
  • 1/2 cup store-bought or homemade caramel sauce

Instructions

  1. Preheat oven to 400°F (204°C). Line a sheet pan with parchment paper or a silicone baking mat and set aside. 

  2. In a large bowl, whisk the flour, baking powder, cinnamon, and salt. Grate the frozen butter and toss into the flour mixture. Using a fork or your fingers, cut the butter into the flour until the mixture resembles coarse meal. Toss in apple and set aside. 

  3. In a small bowl, whisk the milk, egg, brown sugar, and vanilla together. Add the wet ingredients to the dry and toss the mixture together with a rubber spatula until moistened. Try not overwork the dough; it will be a little wet.  

  4. Turn out the dough onto a floured surface using a bit of flour on the hands so they don't stick. 

  5. Press the dough into an 8 inch disc. Using a sharp knife cut into 8 equal triangles. Place scones at least 2 inches apart on the prepared baking sheet. 

  6. Brush the top of each scone with milk being careful not to drip any excess down the sides.

  7. Bake for 20-25 minutes or until the tops are lightly golden brown and the scones are cooked all the way through. Remove the sheet pan from the oven and allow to cool for 5-10 minutes before drizzling with caramel sauce. Sprinkle lightly with sea salt. 

CategoriesScones
  1. Pingback:Blackberry + Lime Scones | Bake + Frost

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.