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.
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!
- 1 tablespoon butter
- 2 cups peeled and diced apples
- 1 teaspoon cinnamon
- 3 cups all-purpose flour
- ⅓ cup brown sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- ½ tsp. salt
- ½ cup (1 stick) unsalted cold butter, cut into small pieces
- 1 cup greek yogurt*
- 1 tsp cinnamon
- 2 Tablespoons unsalted butter
- ½ cup packed light brown sugar
- 3 Tablespoons milk or cream
- ½ teaspoon vanilla extract
- pinch of sea salt
- 1 cup powdered sugar, sifted
- Preheat the oven to 350 degrees F. Line a baking sheet with a silpat mat or parchment paper.
- 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.
- 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.)
- 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).
- 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.
- Place the un-baked scones on your prepared baking sheet, leaving about ½-inch between scones.
- 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.
- In small saucepan, melt the butter. Stir in the brown sugar and milk. Cook over medium-low heat for 1 minute.
- Transfer to a mixing bowl and mix in medium speed to cool the mixture slightly. Stir in the vanilla and ½ cup sifted powdered sugar.
- Beat with a whisk or an electric mixer until well blended. If necessary, add more milk or powdered sugar to get the right consistency.
- Drizzle icing over warm scones.
Recipe originally adapted from: Recipe Girl
realistic.nutritionist says
September 28, 2012 at 1:36 pmOH MY YES. I love caramel apple anything!
Sally says
September 28, 2012 at 2:44 pmregarding 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 :)
erica says
September 28, 2012 at 3:34 pmI 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 :)
Warm Vanilla Sugar says
September 28, 2012 at 3:41 pmThese sound so delicious! Looove this idea!
Jessica_AKitchenAddiction says
September 28, 2012 at 4:06 pmI love the caramel apple combination!!
Cassie @ Bake Your Day says
September 28, 2012 at 6:16 pmThese are perfect, Audra! I love scones, caramel + apple is a perfect flavor too!
Cake Whiz says
September 28, 2012 at 7:46 pmi have only had nutty scones and sadly, i didn’t like them too much but your scones look delightful, especially with that sweet caramel!
icakepops says
September 29, 2012 at 3:26 amYour scones came out just lovely. And the caramel adds a decadent touch!
Audra says
September 29, 2012 at 2:28 pmThat’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 :)
Jennie @themessybakerblog says
September 30, 2012 at 2:10 amThese scones sound divine! Love that drizzle of caramel. Pinned.
Ellen @ Indigo Scones says
October 1, 2012 at 3:00 pmThis 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 :)
Dinnersdishesdessert says
October 1, 2012 at 7:50 pmI love anything that has caramel in the name. These scones look incredible!
Audra says
October 3, 2012 at 6:31 amHey 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!
Ellen @ Indigo Scones says
October 4, 2012 at 2:47 amIt does, thank you! :)
Karen says
March 18, 2013 at 3:53 pmLooks incredible! I’ll have to figure out how to merge this recipe with this other one I found (since my daughter is allergic to eggs). http://www.funnytummycafe.com/2013/03/18/vegan-scones-two-ways/
Thanks for posting this!
Tammi Hines says
December 10, 2017 at 5:44 pmHi
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!