Description
These Salted Caramel Apple Scones are tender, flaky, and bursting with warm autumn spices and juicy apple chunks. Topped with a luscious salted caramel drizzle and a sprinkle of flaky sea salt, they make the perfect cozy breakfast or afternoon treat.
Ingredients
Dry Ingredients
- 2 and 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients & Others
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg, beaten
- 1/2 cup full-fat sour cream
- 2 tablespoons whole milk
- 2 tablespoons apple cider
- 2 medium apples, peeled, cored, and cut into bite-sized chunks (about 1 and 1/2 cups)
- 1 cup salted caramel sauce
- Flaky sea salt, for sprinkling, optional
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a non-stick baking mat to prevent sticking and set aside.
- Mix Dry Ingredients: In a large bowl, combine 2 and 1/2 cups of the flour, salt, baking powder, baking soda, brown sugar, ground cinnamon, ground ginger, and ground nutmeg. Mix thoroughly to avoid clumps, especially of brown sugar.
- Cut in Butter: Cut the very cold butter into small cubes. Quickly work it into the dry mixture using a pastry cutter or two forks until the mixture resembles a coarse meal with pea-sized bits of butter.
- Combine Wet Ingredients: In a small bowl, whisk together the beaten egg, sour cream, and whole milk until smooth.
- Toss Apples: In another small bowl, combine the apple cider and apple chunks. Add the remaining tablespoon of flour and toss to coat the apples evenly. This helps prevent them from sinking in the dough and reduces moisture.
- Form Dough: Add the wet ingredients to the flour and butter mixture, and then gently fold in the floured apple chunks using a spatula until just combined. The dough will be shaggy and slightly sticky.
- Shape and Cut Scones: Turn the dough out onto a floured surface. Knead and work the dough enough to bring it together, then shape it into an 8-inch diameter circle. Using a knife or bench scraper, cut the circle into 8 equal wedges.
- Bake: Carefully transfer the wedges to the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 22 to 24 minutes, until the scones are golden brown and cooked through.
- Finish and Serve: Remove the scones from the oven. While still warm, drizzle generously with salted caramel sauce and, if desired, sprinkle with flaky sea salt. Serve immediately for the best flavor and texture.
Notes
- Ensure the butter is very cold to achieve flaky scones.
- Do not overmix the dough to avoid tough scones; mix until just combined.
- Coating the apples in flour helps keep them from making the dough soggy.
- Serve the scones warm for a delightful melty caramel experience.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.