These salted caramel apple cinnamon scones are the perfect Autumnal bake – soft and fluffy scones with caramelised apple pieces and drizzled with an addictive salted caramel!
Is there anything more homely and comforting than a pile of freshly baked scones? I don’t think there is…apart from maybe these delicious pumpkin cinnamon rolls!
A pot of strong tea, a plate of fresh scones still slightly warm from the oven, real butter to spread on them, a pile of the latest food magazines on a rainy afternoon is my idea of absolute bliss.
But I’ve also recently discovered the utter joy of drizzling salted caramel over warm apple and cinnamon scones. It’s absolutely perfect. If you aren’t a salted caramel fan (but why???) you can just use regular caramel sauce. It will be just as delicious.
This recipe is just perfect for all using up those amazing apples in season right now….you know those times when you’re craving something sweet but don’t want to go to the effort of making a cake, waiting maybe around an hour for it to bake, then having to wait even longer for it to cool? These scones will be ready to eat in just 30 minutes! While you’re waiting for the scones to bake you could always make yourself a homemade pumpkin spice latte!
The fluffy, buttery scone, the caramelised apple pieces, the sticky caramel….IT’S JUST SO GOOD.
You could use a jar of salted caramel sauce or make your own – I use this recipe.
The sauce isn’t essential – you could serve the scones with butter and jam instead – but I highly recommend you try them with the caramel sauce – it really is the perfect pairing!
Baking tips for scone success:
Use very cold butter. The chilled butter pieces will melt as the scones bake, creating little air pockets of steam, which results in a better rise and tender, flaky scones.
Treat the dough with care – A light touch will give you light fluffy scones! Don’t knead the dough or you will end up with tough, chewy scones.
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Salted caramel apple cinnamon scones
- 1 tbsp butter for caramelising the apple
- 1 Large Apple peeled, cored and diced into small pieces
- 1/2 tsp ground cinnamon
For the scones:
- 250 g self raising flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 50 g cold butter diced
- 1/2 tsp vanilla bean paste
- 25 g light brown sugar
- 125 ml buttermilk plus 1 tablespoon
- 1 tbsp Demerara sugar for sprinkling on top of the scone
For the salted caramel glaze:
- 100 g icing sugar
- 2 tbsp salted caramel or regular caramel sauce
- Preheat the oven to 220C/200Fan/Gas Mark 7.
- Melt the 1 tbsp butter in a small frying pan. Add the diced apple and cook on a low to medium heat, until the apple starts to soften and turn lightly golden around the edges. Sprinkle over the cinnamon and cook for a further two minutes. Remove from the heat and set aside.
- Sieve the flour, baking powder, ground cinnamon and the salt into a large bowl. Add the cold butter and rub in until the mixture resembles breadcrumbs. Make a well in the centre, pour in the vanilla bean paste and buttermilk and using a butter knife or your hands, combine the mixture until it starts to combine into a soft, slightly sticky dough, remembering the best scones require a light touch!
- Add the cooked apple pieces and very lightly knead to incorporate. Turn out onto a lightly floured surface and pat into a round roughly 15cm in diameter. Using a sharp knife, score the top into 8 equal pieces. Brush with the remaining buttermilk and sprinkle with Demerara sugar.
- Place in the oven and bake for 25-30 minutes, or until risen and golden.
- While the scone is baking, make the salted caramel glaze by simply mixing the 100g icing sugar with one tablespoon of the salted caramel sauce. You may not need the second tablespoon, depending on the consistency of your sauce.
- Remove the scone from the oven and leave to cool for about 10 minutes before drizzling with the salted caramel glaze.