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Caramel Apple Pie Scones

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These tender, bakery-style scones are packed with juicy apples, gooey caramel bits, and warm cinnamon spice, then finished with a luscious maple vanilla glaze. Perfect for cozy fall breakfasts or brunches, they deliver all the flavors of caramel apple pie in an easy homemade treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
  • 1/4 cup (50g) light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 6 tbsp (85g) unsalted butter, very cold and cubed
  • 1 large egg, cold
  • 1/2 cup (120ml) heavy cream (plus extra for brushing tops; or full-fat coconut milk for dairy-free)
  • 1 tsp pure vanilla extract
  • 1 cup (120g) peeled, diced apple (Granny Smith or Honeycrisp recommended)
  • 1/2 cup (90g) caramel baking bits or soft caramel candies, chopped
  • 3/4 cup (90g) powdered sugar (for glaze)
  • 2 tbsp (30ml) pure maple syrup (for glaze)
  • 1/2 tsp vanilla extract (for glaze)
  • 1–2 tbsp (15-30ml) milk or cream (for glaze; dairy-free milk works)
  • Pinch salt (for glaze)

Instructions

  1. Peel and dice the apple into small 1/4-inch cubes. Chop caramel candies if using. Keep butter, egg, and cream cold until ready.
  2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Add cold, cubed butter. Use a pastry cutter, two forks, or your fingers to cut butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
  4. In a small bowl, whisk together the egg, heavy cream, and vanilla extract.
  5. Pour wet ingredients over dry ingredients. Gently mix until just combined. Fold in diced apple and caramel bits. If dough is too sticky, add a sprinkle of flour.
  6. Turn dough onto a lightly floured surface. Pat into a 7-8 inch round disc, about 1 inch thick. Chill for 10 minutes if sticky.
  7. Cut the disc into 8 wedges. Place wedges on a parchment-lined baking sheet, 2 inches apart.
  8. Chill scones in the freezer for 10-15 minutes while preheating oven to 400°F (200°C).
  9. Brush tops with extra cream. Bake for 18-22 minutes, until golden brown at the edges and centers are set.
  10. Cool scones on the baking sheet for 10 minutes, then transfer to a wire rack.
  11. For the glaze: In a small bowl, whisk together powdered sugar, maple syrup, vanilla, milk or cream, and a pinch of salt until smooth and pourable.
  12. Drizzle glaze over mostly cooled scones. Let set for a few minutes before serving.

Notes

Keep all ingredients cold for best results. Do not overmix the dough—stop as soon as it comes together. Chill shaped scones before baking for flakier texture. Scones can be made gluten-free or vegan with appropriate substitutions. Store in an airtight container at room temperature for 2 days, or freeze unglazed scones for up to 2 months.

Nutrition

Keywords: caramel apple scones, apple pie scones, fall breakfast, maple glaze, easy scones, homemade scones, apple scones, caramel scones, autumn brunch, bakery scones

Find it online: https://yumnode.com/caramel-apple-pie-scones-recipe-easy-homemade-fall-breakfast/