Caramel Apple Cinnamon Scones

These deliciously spiced caramel apple cinnamon scones will give you major Fall vibes! They’re buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and salted caramel are the perfect finishing touches!

caramel apple cinnamon scones

Scones. They can taste REALLY good or they can taste REALLY bad. It all depends on the recipe and mixing method.

I learned how to make absolutely delicious scones few years ago when I attended a cooking event in the Panera Bread test kitchen. Turns out that I had been making all the wrong scones up until that point! Since that fateful afternoon, I’ve mastered chocolate chip scones, cinnamon scones, and blueberry scones. I use the same basic scone recipe for each flavor.

By the way, I wrote an entire post devoted to my favorite base scone recipe. Today we’re making caramel apple cinnamon scones inspired by real caramel apples. These will definitely become your new favorite flavor. Here’s why you’ll love them:

  • Sweet crumbly edges
  • Soft, moist centers
  • Crunchy golden brown exterior
  • Buttery cinnamon flavor
  • An overflow of sweet apples
  • Drizzles of salted caramel on top

Let’s make them!

caramel apple cinnamon scones with salted caramel drizzle

Caramel Apple Cinnamon Scone Ingredients

  1. Flour: 2 cups of all-purpose flour is my standard amount for homemade scones, but set extra aside for the work surface and your hands.
  2. Brown Sugar: Stick with around 1/2 cup of brown sugar for this scone dough. Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change.
  3. Baking Powder: Adds lift.
  4. Salt, Cinnamon, & Vanilla Extract: These 3 ingredients add flavor.
  5. Cold Butter: Besides flour, cold butter is the main ingredient in apple scones. It adds flavor, flakiness, crisp edges, and rise.
  6. Heavy CreamFor the best tasting pastries, stick with a thick liquid such as heavy cream. Buttermilk works too! For a nondairy option, try using full-fat canned coconut milk. Avoid thinner liquids such as milk or almond milk– the result is often dry, bland, and flat scones.
  7. Egg: Adds flavor, lift, and structure.
  8. Apples: Use your favorite apple variety. I love Granny Smith, Honeycrisp, or Fuji here.

Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and lovely golden sheen.

Frozen butter shreds

Frozen Grated Butter

I’ve learned that frozen grated butter is key to scone success.

Like when we make pie crust, work the cold butter into the dry ingredients. The cold butter coats the flour. When the buttery flour crumbs melt as the scones bake, they release steam which creates pockets of air. These pockets add a flaky center, while keeping the edges crumbly and crisp. Refrigerated butter might melt in the dough as you work it, but frozen butter will hold out until the oven. Timing is KEY! And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don’t want to over-work scone dough.

I recommend grating the frozen butter with a box grater.

apple cinnamon scone dough cut into triangles on a baking sheet

How to Make Apple Cinnamon Scones

Since there’s no yeast, these apple cinnamon scones go from the mixing bowl to the oven relatively quickly. First, mix the dry ingredients together. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands for this step. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible. I always use a pastry cutter.

Next, whisk the wet ingredients together. Pour the wet ingredients into the dry ingredients, add the apples, then gently mix together. Form the dough into a disc on the counter, then cut into 8 wedges.

One of my recent tricks! To obtain a flaky center and a crumbly exterior, scone dough must remain cold. Cold dough won’t over-spread either. Therefore, I highly recommend you chill the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning.

After that, bake the scones until golden brown.

Video Tutorial: Apple Cinnamon Scones

Here I’m making blueberry scones, but for the apple cinnamon variety, switch the granulated sugar for brown sugar and add apples.

apple cinnamon scones on a baking sheet

The scones are INCREDIBLE right out of the oven, but taste even better with salted caramel on top. 🙂 What doesn’t?!

caramel apple cinnamon scones on a white plate

More Apple Recipes

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
caramel apple cinnamon scones

Caramel Apple Cinnamon Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These caramel apple scones are buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and salted caramel are the perfect finishing touches! Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.


  • 2 cups (240g) all-purpose flour (spoon & leveled), 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 (plus 2 Tbsp for brushing)
  • 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 for topping: coarse sugar
  • 1/2 cup (120ml) store-bought or homemade salted caramel*


  1. Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, the egg, brown sugar, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with caramel.
  9. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


  1. Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
  2. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  3. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  4. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  5. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
  6. 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.
  7. 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.

Keywords: caramel, apple cinnamon scones


Comments are closed.

  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. I was waiting for this 😉 Looks soooo good!

  3. 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? 

    1. Sounds incredible to me.

  4. Eden Passante says:

    These sound so amazing! What a great idea for brunch! 

  5. 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.

    1. I bet they were SO GOOD with cinnamon chips!

  6. This is amazing! 😀 Gone in one day. You know it is going to taste good when you are noming on the scone batter.

  7. 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.

  8. They look yummy…. I love the idea apple cinnamon scones. Thanks for sharing!

  9. 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 🙂

    1. Hi Sophie! 1 large egg is about 60 grams.

  10. These are DELICIOUS! I added 1/2 c chopped walnuts. I will never use another recipe. 

    1. I’m so happy you liked these, Diane!

  11. 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

  12. 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!

  13. Can i use canned apple pie filling?

    1. I recommend fresh apples here.

  14. These are amazing!!!!!! I made them for a coffee break with my family! They were a huge hit!!

    1. Yay! Thrilled that you and your family enjoyed these scones 🙂

  15. 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

      2. Hi Beatrice! All my freezing scone instructions are right here:
        I’m going to update this post so it includes the freezing instructions, too. 🙂

  16. 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!

    1. How wonderful that you bake for your neighbor so often! I hope she loves these scones!

  17. 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!

  18. do these and your the pumpkim scone recipes freeze well?

    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!

  19. 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.

  20. 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!

  21. Lisa Seymour says:

    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!

  22. I rarely leave comments on recipes but I’ve made this FOUR times in the past week! SO. GOOD. At first I made a double batch; one to bake fresh and one to freeze (I’m 38 weeks pregnant and nesting like crazy). I ended up baking the second batch when a friend came over days later and needed a pick me up! They freeze like a dream. They took about 30 minutes from frozen. I didn’t have cream on hand so I used 1% milk and wouldn’t change it. Also didn’t use caramel on top- just did a simple icing sugar glaze. Hopefully the double batch in the freezer will stay put until after I give birth! Thanks for much for sharing!

    1. I’m thrilled that these are such a hit, Beth! Best of luck in the next few weeks I hope you are feeling well!

  23. I’m so happy to have found this recipe. I would sometimes not make scones because I didn’t like having to be just right with the butter but frozen grated butter is such a help for me. They came out great, thanks for the inspirational recipe!

  24. I have made these and your pumpkin scones a few times for my team at work these last two weeks and they have been such a success – wow!! Perfectly flaky and moist and just the right amount of sugar. I’ve noticed that the bottoms tend to get a little burnt when I bake them – is it because I am buttering the parchment paper? Will they be okay without buttering the sheets?

    1. I’m so glad they have both been a hit! You shouldn’t need to butter the parchment paper – this could certainly be the reason the bottoms are browning too much.

  25. This was a difficult scone to make. Dough was WAY too sticky. I had to add more flour than expected. They also spread much more than other scones I have made. I did chill in freezer for 15 min like the recipe called for. Taste is fine but I don’t think I’ll be making this one again.

  26. If I were to make these scones “mini” sized, what should my baking time be? Also, what thickness should the dough be at?
    I loooooove your site. You are my go to!! 🙂

    Thank you!

    1. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. Bake for 18-25 minutes or until golden brown around the edges and lightly browned on top.

  27. Do I need to change anything if using a 1:1 gluten free flour?

    1. I haven’t tested this recipe with gluten free flour but let me know if you do!

  28. I have made the blueberry scones, the cranberry orange scones and now these. I love them all! I do make 12 scones out of the recipe as the others are a bit too big for my husband and I – or shall I say we limit ourselves better?

    I love the frozen grated butter as it makes the scones come together so quickly. The chilling really does keep the spreading to a minimum as well.

    This is my favorite basic scone recipe and a real go to for us!

    Thank you so much!

  29. Hi,
    Is it possible to replace the brown sugar with regular white granulated sugar?

    1. You can! They will be more like my blueberry scone recipe.

  30. I just finished baking the Apple Caramel scones, they are the most amazing scones I’ve ever had. I would rather make these than go to the coffee shop. Thank you soo much for making this recipe available! Next batch, blueberry scones… mmm mmm

1 2 3 4

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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