Caramel Apple Scones

Scones are among my favorite homemade sweet treats for various reasons:

They are easy to make, they can be baked in a hurry, and they are the best company along with a steeping cup of tea or coffee.

In fact, scones were one of the first recipes I played around with when I just started baking years ago, and they remain my top choice to make when I’m hungry for something sweet and indulgent.

Today, we’re making caramel apple scones to celebrate one of my favorite seasonal fall fruits.

Vertical image of apple scones, some drizzled with caramel sauce, on a cooling rack in front of whole fruit and a ramekin, with text on the top and bottom of the image.

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You’ll be able to find many varieties of apples in autumn, whether you go apple picking or if you’re shopping at the fall farmers markets.

But the best part is, popular apple varieties are often available year-round at the grocery store, and they make an excellent storage fruit through the winter – so these delicious baked goods can be enjoyed any time!

I prefer using the Granny Smith variety, because I love its sourness and texture – but this is a fun and forgiving recipe for you to experiment with your own favorites.

Vertical close-up image of caramel sauce spread over freshly baked apple-filled pastries on a cooling rack.

These beautiful wedges are firm, yet still moist. They are filled with chunks of diced apples, and a hint of cinnamon brings out the amazing taste of the fruit.

Depending on your preference, you can either cut the dough into wedges like I did – in the same way that you would slice a pizza – or cut it into small circles to make round scones.

I personally like them in wedges for this recipe, because I think they look even prettier when they’re drizzled with caramel.

Vertical top-down image of drizzling caramel over freshly baked pastries on a cooling rack on a wooden surface.

Once baked, allow them to cool just slightly before drizzling the sweet, sticky caramel over them.

You can make your own sauce at home, but I find it more convenient and easier to use a store-bought option to save some time in the kitchen.

Image of a jarred product from Stonewall Kitchen.

Stonewall Kitchen Sea Salt Caramel Sauce

I love Stonewall Kitchen’s Sea Salt Caramel Sauce – smooth, sweet, and subtly saline! Buy a jar now directly from Stonewall Kitchen.

Caramel and apples are a classic combination that’s so delicious in scone form. And sure, the sweet sauce topping is optional, but I think you’ll be missing out if you skip it!

Vertical image of scones, some with caramel sauce drizzled on top, on a cooling rack in front of whole fruit and a ramekin.

A full batch of these scones can be made in just 40 minutes. And while they are easy to make, they certainly look impressive with the final ingredient drizzled on top.

Are you drooling already? Head straight to the recipe and bake a batch soon!

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Horizontal image of apple scones, some drizzled with caramel sauce, on a cooling rack in front of whole fruit and a ramekin.

Caramel Apple Scones

  • Author: Felicia Lim
  • Total Time: 40 minutes
  • Yield: 8 scones 1x


We serve our spiced caramel apple scones warm with a drizzle of caramel sauce as a perfect breakfast, snack, or teatime indulgence.


  • 2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) cold unsalted butter
  • 1/2 cup heavy cream
  • 1 large egg
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup peeled and diced Granny Smith apple (1 large or 2 small apples)
  • 1/2 cup prepared caramel sauce, for serving


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk the flour, baking powder, cinnamon, and salt together.
  3. Grate the butter with the coarse side of a box grater. Scatter the grates over the flour mixture. Use a pastry cutter or two butter knives to cut the butter into the flour mixture until a crumbly mixture forms that resembles coarse sand.
  4. In a small bowl, whisk the heavy cream, egg, brown sugar, and vanilla together. Pour the liquid ingredients over the flour mixture.
  5. Using your hands or a sturdy spoon, mix the ingredients together until a firm dough forms. Gently fold in the chopped apple pieces until they are evenly distributed.
  6. Transfer the dough to a lightly floured surface. Using floured hands, form and flatten the dough into a 2-inch-thick disc and cut it into 8 even wedges.
  7. Dust off any excess flour and place the wedges at least 2 inches apart on the prepared baking sheet. Transfer the sheet to the oven and bake for 20-25 minutes, or until they are firm and golden brown around the edges.
  8. Remove the baking sheet from the oven and transfer the scones to a cooling rack to cool for about 5 minutes. Serve will still warm, drizzling caramel sauce over the scones just before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Scones
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: apple, caramel, sauce, scone, cinnamon

Cooking by the Numbers…

Step 1 – Prep

Preheat the oven to 350°F and line one baking sheet with parchment paper or a silicone mat.

Horizontal top-down image of assorted wet and dry measured ingredients in bowls next to a whole egg and whole fruit.

Measure out your ingredients: all-purpose flour, baking powder, ground cinnamon, salt, cold butter, heavy cream, egg, brown sugar, and vanilla extract.

Make sure the butter is cold – firm butter will be easier to grate, and incorporating cold grates into the other ingredients will maintain a flakier, lighter final product.

Using a sharp knife and a cutting board, with or without the help from a coring tool, peel, core, and dice the apples. The pieces should be small enough that it won’t be difficult for chewing.

Horizontal image of diced and halved Granny Smiths on a wooden cutting board next to a serrated knife.

You can make a homemade caramel sauce by following our instructions for made-from-scratch caramels. However, there are many top-quality products to buy at the store!

Step 2 – Make the Dough

Whisk together the flour, baking powder, ground cinnamon, and salt in a large bowl.

Horizontal image of cutting grated butter into dry ingredients in a bowl.

Grate the cold butter with the coarse side of a box grater and scatter it over the flour mixture.

When you get to the very end of the butter stick, it may be difficult to grate. Instead, you can chop the remaining butter with a knife, or using your hands to crumble it.

Horizontal image of a wet mix on top of a dry mix in a bowl with a spoon on a wooden table.

Use a pastry cutter if you have one, or two butter knives like I did, to cut the butter into the flour mixture until you get a crumbly mixture that looks like coarse sand. The butter should be distributed very well throughout the dry mix.

Whisk together the heavy cream, egg, brown sugar, and vanilla extract in a small bowl. Pour the wet ingredients into the bowl with the dry ingredients.

Mix everything together with a sturdy spoon or your hands until you get a firm but malleable dough that’s thoroughly combined.

Horizontal image of hands folding diced fruit into a cinnamon-flavored dough in a bowl.

Gently fold in the chopped apple pieces with a sturdy spoon or your hands, until they are evenly distributed throughout the dough.

Step 3 – Cut the Dough into Wedges

Transfer the dough to a lightly floured surface. Use floured hands to form a ball, then flatten it slightly into a 2-inch-thick disc.

Horizontal image of unbaked wedges of dough on a parchment-lined baking sheet.

With a sharp chef’s knife, cut it into 8 wedges. I like to imagine a pizza, slicing through the dough to form evenly sized triangles.

If you prefer to make round scones, you can also cut out the dough into small circles using a cookie or biscuit cutter. Either way, make sure to flour the knife or the cookie cutter before cutting to prevent sticking.

Step 4 – Bake

Place the wedges at least 2 inches apart on the prepared baking sheet, and transfer the sheet to the oven.

Horizontal image of unbaked triangular-shaped pastries on parchment paper on a baking sheet.

Bake for 20 to 25 minutes, or until the scones feel firm to the touch on top and the edges develop a light golden-brown color.

Remove the baking sheet from the oven and transfer the scones to a cooling rack to cool slightly, about five minutes. They taste best when served while still warm, freshly baked!

Step 5 – Drizzle with Caramel and Serve

Drizzle the caramel over the scones just before serving.

Horizontal top-down image of a hand reaching for a scone covered in caramel sauce on parchment paper.

If your sauce is too firm, heat it in the microwave for a few seconds and give it a stir before pouring in a thin stream back and forth over the top of your scones. You could also add a bit of hot water and stir until it becomes thin enough to drizzle.

I used a spoon for drizzling, but a liquid measuring cup with a spout works well, too.

What a Sweet Treat!

These fall-themed baked goodies are incredibly easy to make and serve to your family and friends.

If you have unexpected guests, they make a beautiful snack, breakfast, or dessert that is quick to whip up with an impressive presentation, particularly with the tasty caramel drizzled over the top.

You can even double up on the fruity flavor by serving them with homemade apple butter, though they would be equally as tasty with our spiced pastry glaze.

Horizontal image of apple scones, some drizzled with caramel sauce, on a cooling rack in front of whole fruit and a ramekin.

Serve them on a platter alongside warm mugs of coffee, tea, or hot chocolate – or maybe an Irish coffee if you’re staying home for the day – and you’re all set for a last-minute get-together!

What other types of scones do you like? We love our spiced pumpkin, grapefruit oat, and fresh blackberry versions. Let us know what your favorites are in the comments below!

In the mood for other apple recipes? Take advantage of a bountiful apple harvest, and make these three recipes next:

Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photo via Stonewall Kitchen. Originally published on November 26, 2016. Last updated on November 2, 2023.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Felicia Lim

Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.

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