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Caramel Apple Cinnamon Scones

Caramel apple cinnamon scones with flaky, buttery layers studded with chopped Granny Smith apple and warm cinnamon. Wedges bake until golden, then get a sticky caramel drizzle for a crisp-edge, tender-center bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2.5 tsp baking powder
  • 1.25 tsp ground cinnamon
  • 0.5 tsp salt
Butter and wet ingredients
  • 0.5 cup unsalted butter frozen and grated
  • 0.5 cup heavy cream plus 2 tablespoons for brushing
  • 1 egg large
  • 0.5 cup brown sugar packed
  • 1 tsp vanilla extract
Fruit and topping
  • 1 cup Granny Smith apple heaping cup peeled, chopped
  • 0.5 cup caramel sauce for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. Whisk together the all-purpose flour, baking powder, ground cinnamon, and salt in a large bowl.
Cut in butter
  1. Add the frozen and grated unsalted butter and toss until pea-sized crumbs form.
Mix and shape
  1. Whisk the heavy cream, egg, brown sugar, and vanilla extract together, then pour into the flour mixture with the chopped Granny Smith apple.
  2. Stir until the dough just comes together, then turn out onto a floured surface and pat into a circle.
  3. Slice into wedges, brush the tops with heavy cream, and place on the prepared baking sheet.
Bake and finish
  1. Bake for 18-20 minutes at 425F until golden.
  2. Drizzle the cooled scones with caramel sauce before serving.

Notes

For the flakiest scones, grate the frozen butter and keep it cold while you mix so it creates steam pockets in the oven. Store airtight at room temperature for up to 2 days; refrigerate up to 4 days and re-warm briefly. Freeze baked scones for up to 2 months; thaw and reheat before glazing. For a dairy swap, use cold 1:1 baking-style butter and substitute heavy cream with an equal amount of full-fat coconut cream for similar richness.