Caramel Apple Cinnamon Scones

Homemade apple cinnamon scones with crunchy tops, warm centers, and caramel drizzles. H-e-a-v-e-n.

Homemade apple cinnamon scones with crunchy tops, warm centers, and caramel drizzles. They're really easy!

Before I forget, I have a new post up in my photography section. Afternoons with Jude, pumpkin bars, art murals, and clothing freak-outs. You know, the typical stuff. Are you enjoying my photo blog so far? I can’t wait to share book tour photos there.

Moving along. So, here’s my first “it doesn’t feel like fall yet but I wish it did” post. By that, I mean I’m forcing fall into my household. I made cider over Labor Day weekend (I need need need to share that recipe soon), lit pumpkin scented candles, and even hung my leafy harvest wreath on the door. Hey, gotta enjoy Fall in my house while I can since I won’t be here for two months straight. I’ll be meeting YOU!


Homemade apple cinnamon scones with crunchy tops, warm centers, and caramel drizzles. They're really easy!

Scones of the caramel apple variety are here today. These gorgeous little numbers graced my breakfast table a few weeks ago when it definitely was still summer outside. If you’re not ready for caramel apple things just yet, hold onto these for a few weeks because they are something you have to try this Fall.

No excuses. Must make caramel apple cinnamon scones.

I have a signature recipe for scones. I started using it last year when I made strawberry lemon poppy seed scones. Since then, I’ve changed up the add-ins and flavors to make cinnamon chip scones, blueberry sconeschocolate chip scones, among others. (Here are all my scone recipes!) The basic cream-based scone recipe produces tender scones with irresistibly crumbly edges. The edges are my favorite part. They must be crumbly.

Homemade apple cinnamon scones with crunchy tops, warm centers, and caramel drizzles. They're really easy!

Making them is really, really simple. Scones, like muffins, don’t take long at all which is why I love preparing them. Mix up the dough, pop into the oven. Eat.

Sally’s Scone 101

(for fellow food nerds)

I prefer a scone made with frozen butter. Why? It’s imperative to use cold butter in my scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside. The colder the butter (frozen style!), the better. I use shredded butter. I shred it with a grater OR you can process it a couple times in your food processor. I use 8 Tablespoons (1 stick; 115 grams) in my scone recipe, which gives the scones that incredibly tender, rich texture and buttery taste.

Avoid over working scone dough. When you overmix scone dough it will over-develop the gluten, which makes the scone tough. Trust me, you don’t want that. This applies for muffins, cakes, breads, cookies, etc as well.

Don’t think about substituting the cream! These are cream-based scones. It’s really important for flavor and texture.

Homemade apple cinnamon scones with crunchy tops, warm centers, and caramel drizzles. They're really easy!

Fill the scone dough with your favorite flavors. For this caramel apple cinnamon scone recipe, I added a healthy dose of cinnamon to the dough. Also, 1 cup chopped and peeled apple. Granny smith is typically my choice, but anything you have works. If you think you can squeeze in a little more apple, use up to 1 and 1/4 cups.

The caramel goes on top. A generous drizzle is encouraged for obvious reasons. I use homemade salted caramel because it is my love language. Errrrrrrr I mean because I love it. I put this salted caramel on nearly all of my desserts because I have no self control in the salted caramel world. Please tell me you know the feeling.

The caramel doesn’t really take away from the apple and cinnamon flavors– rather, it compliments both. You can leave it off or you can use your own favorite caramel sauce. Homemade or store-bought, doesn’t matter. If making my salted caramel, you can leave out some salt to make it regular caramel sauce. See my recipe note.

Homemade apple cinnamon scones with crunchy tops, warm centers, and caramel drizzles. They're really easy!

I gave these scones to my friend down the street (how ironic… I gave them to her when she picked me up for a gym date) and you’d think I gave her a pot of gold. I told her to warm one up in the microwave for a few seconds after dinner. She went NUTS.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! ♥


Caramel Apple Cinnamon Scones

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Homemade caramel apple cinnamon scones with crunchy tops, warm centers, and caramel drizzles. Perfect fall breakfast or afternoon treat!


  • 2 cups (240g) all-purpose flour (measured correctly), plus more for hands and work surface
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 heaping cup (125g) peeled and chopped apple (I use Granny Smith)*
  • optional: 1 Tablespoon cream and coarse sugar
  • 1/2 cup (120ml) store-bought or homemade caramel sauce*


  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, baking powder, cinnamon, and salt. Grate the frozen butter (I use a box grater; a food processor also works – here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, brown sugar, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the chopped apple. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with optional 1 Tbsp cream and sprinkle with coarse sugar. (Makes them shiny and gives a little extra crunch!)
  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes before drizzling with caramel sauce.


  1. Make Ahead & Freezing Instructions: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
  2. Apples: I say 1 “heaping” cup because this amount does not need to be terribly accurate. Anything from 1 cup – 1 and 1/4 cups works. Don’t use too much or else the scones won’t keep their shape from all the apple chunks and juices.
  3. Caramel Sauce: If using my homemade caramel sauce, please keep in mind this is a salted caramel. For a sweeter caramel, reduce salt to 1/2 teaspoon. You can make the caramel sauce in advance– see make ahead tip in the caramel recipe.
  4. Special Tools: KitchenAid Food Processor | Box Grater | Whisk | Glass Mixing Bowls | Silpat Baking Mat | Baking Sheet

Keywords: caramel apple scones, apple cinnamon scones

Homemade apple cinnamon scones with crunchy tops, warm centers, and caramel drizzles. They're really easy!
Homemade apple cinnamon scones with crunchy tops, warm centers, and caramel drizzles. They're really easy!



  1. My goodness this sounds amazing already! I’m a teen scone baker, and I’m ready to try something new! I hope this recipe (Which sounds super accurate) does not disappoint!

  2. Hey, Sally. Even though it’s not Fall anymore, I plan to make these. How do you feel about substituting the caramel sauce and topping the scones with a dunk in cinnamon sugar? 

  3. We’re big apple pickers in the fall, being previously from NY and now living in Virginia so I make a lot of apple recipes because my kids always get carried away. This year I decided to look for a new scone recipe, because my old one was too “cakey” for my taste. OMG seriously????!!!!! Where has this recipe been all my life? I omitted the ground cinnamon and instead added about a 1/2 cup of cinnamon chips (pulsed a few times in the food processor) with the apple. Amazing.

  4. I made these today and they were amazing! The only thing I did differently was add a cup of caramel bits, pulsed in the blender to break them up. I make a lot of different scones and I have to say this recipe is one of the tastiest I have tried.

  5. Hi sally, just wondering how many grams is 1 large eggland best egg? Because we dont have that here. Actually they dont sell eggs in different sizes here, just eggs. Sometimes one is bigger than another so i’m looking for something similar in weigh. Sorry for my english. Hope you’d understand what i’m trying to say 🙂

  6. Just got these out of the oven and YUMMM….had to do a “taste test” to be sure they tasted as good as they smelled lol Instead of the caramel, I was right out and didn’t have the ingredients on hand to make more so what I did was make a bit of a glaze with icing sugar (I believe it’s called powdered sugar in the States) and a bit of apple cider. That took it right over the top! Though I may have to remember to bake it a minute or two less next time – my oven might run a bit warmer and they were on the verge of burning after 20 minutes. Thankfully I got to them just in the nick of time! What I did was grate the butter first and put it on a small bit of parchment in the freezer – froze nice and fast and was the perfect size, made a bit of a mess on the hands but it was worth it lol

  7. Hi Sally, I’ve made your scones before and adored them! I’m looking forward to making them for my friends at brunch this Sunday, but I’m wondering if I can make them really tiny and cute – like the petite vanilla bean scones you can get at Starbucks, if you’ve seen them? Would that affect the recipe at all, or would it just be a matter of lowering the baking time?

    1. Hi Trista! Nothing to change about the recipe at all. I would simply cut the apples a little smaller so you get more in each mini scone. And the bake time will be shorter, yes!

  8. Sally, what are your thoughts on freezing the scones 30 minutes just before baking? I read this results in better texture and rise. Thank you.

    1. Hi Pamela! I actually do that ALL the time! It helps the scones hold their shape. I highly recommend it if you have the time.

      1. Hi
        How do I freeze the scones before baking do I shape cover in airtight container and then the freezer

  9. The scones are in the oven right now. The caramel sauce was the easiest I have ever done. Caramel sauce has become an obsession. I’ve made it with canned milk, from other recipes similar to this. This was a hit. First time hit. It’s the best and easiest.

    I like to make a new recipe for my 80 year old neighbor several times a month. Last week it was a chocolate-almond torte, the week before cranberry-orange scones. She will be so pleased with these scones.

    Easy to make, the video and write up are clear and concise. You don’t need to use 22-odd different ingredients. The food comes out looking beautiful. It’s such a pleasure to make restaurant quality food for those you love from your own kitchen. Thanks, Sally!

  10. Sally, what depth do I need to roll or flatten out dough? I plan on making 1 1/2 inch round fluted scones. Serving to a group of ladies at a birthday function. Do you have a suggestion of another topping less messy for serving. I am trying to do mostly finger foods so need less mess .

    1. Hi Martha! Flatten the scone dough out about an inch thick. A sprinkle of coarse sugar and cinnamon right before baking would be a less messy topping– and delicious too!

    1. Hi Katelyn, You can freeze both scone recipes for up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying!

  11. Hello! VERY excited about this recipe – was looking for a way to use up some apples and a cup of heavy cream in my fridge, and these + salted caramel sauce are definitely the solution. I’d like to serve these tomorrow at work, but find sometimes scones lose their crisp overnight. Any suggestions to keep those crunchy tops? Or could I stick the dough in the freezer overnight, and then pop them in the oven in the am? Thanks!

    1. Hi Sidney! Best way is to freeze the shaped scones overnight, then bake in the morning. They’ll be perfectly crisp and fresh that way.

  12. These are amazing! The combination of apple + cinnamon + caramel is a winner for sure. It was my first time ever baking (and eating!) American scones, but it won’t be the last!

  13. Hi Sally I have a scone cast iron pan,never used it I never found a recipe that sounded good until this one of yours.Cutting them to fit the pan,is the baking time going to change,or stay the same?I cant wait to make these!(My husband may get one or two!!)Thanks so much Lisa

    1. I’ve never used that type of pan for scones so I can’t say for sure if or how the bake time will change. Let me know if you try it!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally