Pin These salted caramel apple cinnamon scones bring together the perfect autumn flavors in a buttery, tender pastry that's ideal for weekend mornings or special brunches. The combination of warm cinnamon, sweet apples, and decadent salted caramel creates an irresistible treat that feels both comforting and indulgent.
I first developed these scones during apple picking season last year, and they've become our Sunday morning tradition ever since. My daughter now insists on helping cut the butter into the flour, claiming it makes them taste better when little hands are involved.
Ingredients
- All purpose flour: provides the perfect structure without becoming tough
- Granulated sugar: adds just the right sweetness to complement the apples
- Baking powder: ensures a good rise for light, fluffy scones
- Cold unsalted butter: is essential for creating those flaky layers we all love
- Diced apples: bring natural sweetness and moisture to each bite
- Heavy cream: delivers richness that makes these scones truly special
- Ground cinnamon: adds that classic warming spice that pairs perfectly with apples
- Sea salt: enhances all flavors and balances the sweetness in the caramel
- Vanilla extract: adds depth and complexity to the overall flavor
Instructions
- Prepare the Baking Surface:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. This temperature creates the perfect environment for scones to rise quickly while developing a golden exterior.
- Mix the Dry Ingredients:
- In a large bowl, thoroughly whisk together the flour, sugar, baking powder, salt, and cinnamon until completely combined. This ensures your spices and leavening agents are evenly distributed.
- Cut in the Butter:
- Add your cold butter cubes to the dry ingredients and work them in using a pastry cutter or your fingertips. You want to create a mixture resembling coarse crumbs with some pea sized butter pieces remaining. These butter pockets will create steam during baking, resulting in those lovely flaky layers.
- Add the Apples:
- Gently fold your diced apples into the flour butter mixture. The apples should be cut into small, consistent pieces about 1/4 inch in size to ensure even distribution and proper cooking.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined. The egg provides structure while the cream adds richness.
- Form the Dough:
- Pour the wet ingredients into the dry ingredients and mix just until the dough comes together. Overmixing will develop gluten and result in tough scones. The dough should look slightly shaggy but hold together.
- Shape and Cut:
- Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Using a sharp knife, cut the circle into 8 equal wedges, like you would a pizza.
- Bake to Perfection:
- Transfer the scones to your prepared baking sheet, leaving space between each one. Brush the tops with a little extra heavy cream to encourage browning. Bake for 18 to 22 minutes until they are golden brown and firm to the touch.
- Create the Salted Caramel:
- While the scones cool, make your caramel by melting sugar in a saucepan until amber colored. Add butter and whisk until incorporated, then carefully add cream while whisking constantly. Finish with sea salt and allow to cool slightly until it reaches a pourable but not runny consistency.
- Finish with Glaze:
- Drizzle the warm caramel generously over your cooled scones. For the ultimate flavor experience, add a final light sprinkle of flaky sea salt on top of the caramel.
Pin These scones hold a special place in my heart because they remind me of the apple orchards my grandmother would take me to as a child. She taught me that the secret to perfect scones was handling the dough as little as possible and always using the coldest butter available. I still chill my butter in the freezer for about 15 minutes before cutting it into cubes for this recipe.
Apple Selection Matters
The type of apple you choose significantly impacts the final flavor and texture of these scones. Granny Smith apples provide a tart contrast to the sweet caramel and hold their shape well during baking. Honeycrisp offers a sweeter profile with a pleasant crunch that maintains integrity in the heat of the oven. Avoid softer varieties like McIntosh or Red Delicious as they tend to break down too much during baking and can make your scones soggy. For an interesting flavor variation, try combining two different apple varieties in the same batch.
Make-Ahead Options
These scones are perfect for preparing in advance. After cutting the dough into wedges, you can freeze them on a baking sheet until solid, then transfer to a freezer bag for storage up to three months. When ready to bake, simply place the frozen scones on a lined baking sheet and add about 3 to 5 minutes to the baking time. The caramel glaze can also be made ahead and stored in the refrigerator for up to two weeks. Gently reheat it in the microwave or on the stovetop before drizzling over your freshly baked scones.
The Perfect Butter Technique
The secret to truly exceptional scones lies in how you incorporate the butter. For best results, grate frozen butter using a box grater instead of cutting it into cubes. This creates thin shards of butter that distribute more evenly throughout the dough while remaining cold. Work quickly with cold hands or use a fork to toss the grated butter into the flour mixture. This technique creates countless tiny pockets of butter that will produce an incredibly light, flaky texture once baked. If your kitchen is particularly warm, consider chilling your mixing bowl before starting.
Seasonal Adaptations
- Summer version works beautifully with fresh peaches and a hint of ginger
- Winter holiday adaptation shines with cranberries and orange zest
- Spring variation comes alive with strawberries and lemon glaze
Success Stories
Many readers have shared their experiences with these scones, including Sarah from Minnesota who serves them at her annual apple picking brunch. She reports that guests always ask for the recipe and are surprised by how simple they are to make. Another reader, James, adapted the recipe for his gluten sensitive family by using a one to one gluten free flour blend and reported that they turned out wonderfully with no other modifications needed. The most heartwarming story came from Teresa who made these with her grandmother using apples from their family orchard, creating a new tradition that spans generations.
Pin These pro tips will ensure your salted caramel apple cinnamon scones are a resounding success every time. Enjoy the delicious results of your baking efforts!
Recipe FAQ
- → How do I keep scones tender and flaky?
Use cold butter and avoid overmixing the dough. Handle it just until ingredients combine to maintain a light, flaky texture.
- → What type of apples work best?
Granny Smith or Honeycrisp apples are excellent choices for their firm texture and tart-sweet flavor.
- → Can I make the caramel glaze ahead?
The caramel glaze can be prepared in advance and gently rewarmed before drizzling over cooled scones.
- → How should I store leftover scones?
Place scones in an airtight container at room temperature and enjoy within two days for best taste and texture.
- → Are there optional add-ins?
For extra crunch and flavor, stir in toasted pecans or walnuts, but skip them for a nut-free version.
- → What drinks pair well with these scones?
Coffee and chai tea complement the rich caramel and warm spices beautifully.