Description

Delight in the warm, comforting flavors of Salted Caramel Apple Cinnamon Scones, a perfect blend of tender cinnamon-spiced apples and buttery scone dough, topped with a luscious salted caramel drizzle and sweet vanilla icing. Ideal for breakfast or an indulgent snack, these scones combine flaky texture with rich, autumn-inspired taste.

Ingredients

Scale

Apple Cinnamon Filling

1 Tablespoon butter
1 ½ Cups apples, peeled and diced
1 teaspoon cinnamon

Dry Ingredients

2 ¾ Cups all-purpose flour, plus extra for dusting
2 teaspoons baking powder
¼ Cup sugar
1 ½ teaspoons cinnamon
1 pinch salt

Butter

1 Stick cold butter (½ cup)

Wet Ingredients

½ Cup half & half
½ Cup French vanilla creamer
1–2 Tablespoons French vanilla creamer (for brushing)
2–3 Tablespoons French vanilla creamer (for icing)

Toppings

¾ Cup powdered sugar
Salted caramel sauce, for drizzling

Instructions

Cook Apples: In a large frypan over medium heat, melt 1 tablespoon butter and sauté the diced apples until tender, about 4-5 minutes. Stir in 1 teaspoon cinnamon, then remove from heat and set aside to cool.
Prepare Oven and Baking Sheet: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, sift together 2 ¾ cups flour, 2 teaspoons baking powder, ¼ cup sugar, 1 ½ teaspoons cinnamon, a pinch of salt. Stir to combine evenly.
Incorporate Butter: Use a grater to grate the cold stick of butter directly into the dry ingredients. Stir gently to combine until the mixture resembles coarse crumbs.
Add Apples: Fold the cooled cinnamon apples into the butter-flour mixture to distribute evenly.
Add Wet Ingredients: Create a well in the center and pour in the half & half and ½ cup French vanilla creamer. Mix gently until a soft scone dough forms—do not overmix.
Rest Dough (Optional): You may freeze the dough for 30 minutes to firm it up or proceed directly to shaping and baking.
Divide Dough: Split dough in half for 12 regular scones or into four parts for 24 mini scones, depending on your preferred size.
Shape Dough: On a floured surface, shape each portion into round disks approximately 2 inches thick. Cut each disk into triangular wedges using a pizza cutter or large knife.
Prepare for Baking: Arrange scones on the prepared baking sheet. Brush the tops with the extra 1-2 tablespoons of French vanilla creamer for a golden finish.
Bake: Bake in the preheated oven for 20 minutes or until scones are lightly golden brown on top.
Cool: Transfer scones to a cooling rack and allow them to cool slightly before decorating.
Make Icing and Finish: Mix 2-3 tablespoons of French vanilla creamer with powdered sugar until desired icing thickness is achieved. Drizzle the icing over scones and finish with a generous drizzle of salted caramel sauce.
Serve and Enjoy: Serve warm or at room temperature for a delicious treat.

Notes

Dough can be frozen before baking to make scones fresher when ready to bake.
Adjust cinnamon to taste for more or less spice.
Use French vanilla creamer for added depth of flavor in both dough and icing.
Scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
For a vegan option, substitute butter with a plant-based alternative and use non-dairy milk creamer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone (regular size)
Calories: 310
Sugar: 15g
Sodium: 250mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Keywords: scones, salted caramel, apple cinnamon, breakfast scones, baked goods, fall dessert, cinnamon apple, vanilla creamer, sweet scones