Caramel Apple Scones

Caramel Apple Scones

I originally shared this recipe almost exactly 5 years ago. I love browsing through my archives and bookmarking old forgotten recipes, waiting for a chance to give them a good revamp. A trip to the apple orchard last weekend left me with more apples than I know what to do with, so this was a good first foray into fall baking. These simple and delicious scones are tender and soft- full of juicy apple bits and drizzled with a sweet caramel glaze. Paired with a warm tea or coffee on a crisp morning, I can’t think of much better. 

Caramel Apple Scones

Caramel Apple Scones

Scones get a bad rep for being tough and dry. I’ve had a few of those in my day, but I’ve also been spoiled with some truly amazing ones. (Alice’s Tea Cup in NYC hello!) When done well- they are such a nice alternative to a muffin or coffee cake, something feels more elegant and dainty somehow. Maybe it’s just my vision of serving them at high tea with sandwiches and a fancy tea cup in hand. Either way- these are wonderful- truuust me.

A note about the recipe- I cooked the apples for 5-10 minutes before tossing into the batter to make sure they weren’t still crunchy. I’m not sure if that was needed but I wasn’t willing to risk it. I also used greek yogurt in these but buttermilk, regular yogurt, or even sour cream would do. All that’s missing is a sprinkle of flaky sea salt. I can’t believe I forgot that!

Caramel Apple Scones

Caramel Apple Scones

Caramel Apple Scones

Caramel Apple Scones

Yield: 8 large scones


  • 1 tablespoon butter
  • 2 cups peeled and diced apples
  • 1 teaspoon cinnamon

For the Scones:

  • 3 cups all-purpose flour
  • 1/3 cup brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp. salt
  • 1/2 cup 1 stick unsalted cold butter, cut into small pieces
  • 1 cup greek yogurt*
  • 1 tsp cinnamon

For the Caramel Glaze:

  • 2 Tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 3 Tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt
  • 1 cup powdered sugar, sifted


  1. Preheat the oven to 350 degrees F. Line a baking sheet with a silpat mat or parchment paper.

Prepare the apples:

  1. Combine the apples, butter and cinnamon in a small saucepan and cook over medium heat, stirring frequently. Cook for 5-8 minutes, or until the apples are soft. Transfer to a bowl and pop in the freezer while you make the scone dough.

For the Scones:

  1. In a large bowl combine the flour, brown sugar, baking powder, salt, and baking soda. Add the butter and use your hands to spread and mix until pea-sized crumbs form. (You can also use two knives, a pastry cutter, or a food processor.)
  2. Fold in the yogurt and apples until the dough comes together (don't overmix, and use your hands if needed to smush it all together- it's a dry dough).
  3. Turn the dough out onto a lightly floured surface and and form a 9 inch circle, about 2 inches thick. Use a sharp knife to cut the dough into equal wedges.
  4. Place the un-baked scones on your prepared baking sheet, leaving about 1/2-inch between scones.
  5. Bake for 15 to 18 minutes, or until they are cooked through and no longer doughy in the middle. Let them cool for a few minutes- and then transfer to a cooling rack.

To make the icing:

  1. In small saucepan, melt the butter. Stir in the brown sugar and milk. Cook over medium-low heat for 1 minute.
  2. Transfer to a mixing bowl and mix in medium speed to cool the mixture slightly. Stir in the vanilla and 1/2 cup sifted powdered sugar.
  3. Beat with a whisk or an electric mixer until well blended. If necessary, add more milk or powdered sugar to get the right consistency.
  4. Drizzle icing over warm scones.


*buttermilk, regular yogurt, or sour cream would work too Recipe originally adapted from: Recipe Girl

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. realistic.nutritionist says:

    OH MY YES. I love caramel apple anything!

  2. regarding a specific craving… I had the hugest craving for a poptart the other day. a strawberry frosted poptart. I haven’t had one in YEARS! It was so strange. I didn’t buy any and I know I could make them, but I settled with a strawberry yogurt. No where near the same lol!

    Audra, these scones look so wonderful – sophisticated and packed with flavor. I shy away from scones because I’ve had some dry ones before. Yours look quite the opposite :)

  3. I have so many sweet scone recipes on my “to-bake” list, but this one just jumped to the top of the pile! Your description made my mouth water! Can’t wait to try this recipe this fall :)

  4. Jessica_AKitchenAddiction says:

    I love the caramel apple combination!!

  5. i have only had nutty scones and sadly, i didn’t like them too much but your scones look delightful, especially with that sweet caramel!

  6. Your scones came out just lovely. And the caramel adds a decadent touch!

  7. That’s funny Sally. It helped that the same morning I had this craving- I also had to bring something to a brunch. Otherwise- I may have just gone for some apple sauce with caramel on it :)

  8. Jennie @themessybakerblog says:

    These scones sound divine! Love that drizzle of caramel. Pinned.

  9. This look incredible!!
    About how big did you make your rectangle? And to make large scones, do you skip cutting the rectangle in half (lengthwise, right?)? Thanks :)

  10. Hey Ellen! If you are making large scones- 14×4 should be perfect. For minis- I made a rectangle about 6 inches wide and 12-14 inches long. I cut it in half and cut each 3 inch strip into triangles. I hope that helps!

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  12. Tammi Hines says:

    I came across this delicious sounding recipe and am wondering, can these be frozen & if so, with or with out the caramel topping?
    Thanks so much!

  13. These scones look so scrumptuous and I would love to eat all of them! Thanks for sharing.

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