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

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. 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 :)

  2. 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 :)

  3. 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!

  4. 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 :)

  5. 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!

  6. Pingback: 25 Apple Recipes!
  7. Hi
    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!

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