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Caramel Apple Cinnamon Scones

Caramel apple cinnamon scones with tender diced apples and warm cinnamon, baked until golden and flaky. Finished with a sticky caramel drizzle for a glossy, bakery-style top.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour Measure by spooning into the cup, then leveling.
  • 0.3333 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
Scone dough
  • 0.5 lb unsalted butter Use cold butter, cubed, for flaky layers.
  • 1 apple Peel and dice into small pieces.
  • 0.5 cup heavy cream Cold cream helps keep the dough flaky.
  • 1 large egg Use room-temperature if possible for easy mixing.
Caramel finish
  • 0.25 cup caramel sauce Warm drizzle over the scones right after baking.

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, granulated sugar, baking powder, and cinnamon in a bowl until evenly combined.
  2. Cut in the cold unsalted butter (cubed) and mix until the mixture resembles coarse crumbs.
Add apples and form dough
  1. Fold the diced apple into the crumb mixture until the pieces are evenly distributed.
  2. Whisk heavy cream and large egg together, then stir into the dry ingredients until a shaggy dough forms.
Shape and bake
  1. Pat the dough into a circle, cut into wedges, and place the wedges on a lined sheet pan with space between them.
  2. Bake at 400°F for 18-20 minutes, until the scones are golden and set in the center.
Caramel drizzle
  1. Drizzle warm scones with caramel sauce before serving for a glossy finish.

Notes

For the flakiest texture, keep the butter cold and work quickly so the dough stays chilled during mixing. Store baked scones in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; rewarm in a 300°F oven for 5–7 minutes. Freeze baked scones up to 2 months, then thaw and rewarm before drizzling with caramel. For a dairy-reduced option, use half-and-half or a dairy-free heavy-cream alternative and cold vegan butter (texture may be slightly less layered).