Caramel Apple Scones

Published on January 15, 2013

A popular item always at the Country Store is our Scones.  We’re always on the look out for good scone recipes to pass on, and when you include caramel and apples well, where do I sign up for that.

We fund this great recipe that we tried over this past weekend from The Recipe Girl that was so good we just had to share!

Below is her recipe and you can click the link above for the step by step with all the great pictures.

caramel apple scones

Yield: 11 or 12 scones

Prep Time: 30 min

Cook Time: 20 min


1 tablespoon salted butter
1 large Gala or Granny Smith apple, peeled and chopped finely
1 teaspoon cinnamon

3 cups Gold Medal® All-Purpose Flour
1/3 cup granulated white sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 cup (1 stick) cold salted butter, cut into chunks
1 cup Greek vanilla yogurt (choose a creamy variety- nonfat is fine)

4 Tablespoons salted butter
1/2 cup packed light brown sugar
2 Tablespoons milk
1/4 teaspoon vanilla extract
1/2 to 3/4 cup sifted powdered sugar


1. Preheat the oven to 350 degrees F. Line a baking sheet with a silpat mat or parchment paper.

2. Prepare the apples: Melt the butter in a small saucepan over medium heat. Add the apples- stir and cook for 4 to 5 minutes, or until apples are softened. Stir in the cinnamon and set the apples aside to cool (or to speed up the cooling process, remove them from the heated pan and into a bowl).

3. Prepare the scone dough: In the bowl of a mixer, mix together the flour, sugar, baking powder, and baking soda. Add the butter and mix again until coarse crumbs form (you can also do this step in a food processor). Stir in the yogurt and apples until the dough comes together (it will be dry, so you may need to eventually use your hands). Turn the dough out onto a lightly floured surface and form roughly a 14 x 4-inch flattened log. Use a sharp knife to cut triangle-shaped scones (11 or 12). Gently pull the triangles apart and set them on your prepared baking sheet in the same rectangular shape, leaving about 1/2-inch between scones. When they bake, they’ll have some room to spread and crowd into each other.

4. Bake the scones: Bake for 15 to 18 minutes, or until they are cooked through and no longer doughy in the middle. Let the scones cool for a few minutes, then gently coax them apart with a knife and move them to a rack over a baking sheet.

5. Ice the scones: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium-low heat for 1 minute. Transfer to a mixing bowl and cool the mixture slightly. Stir in the vanilla and 1/2 cup powdered sugar. Beat with an electric mixer until well blended. If necessary, add up to 1/4 cup more powdered sugar for desired consistency. Drizzle icing over warm scones.


*These scones are best eaten the day they’re made, but they’re perfectly good eaten the next day too (keep them in a covered container).
*If you’d like to make these the night before, that’s totally okay- keep them in a covered container. But add the icing in the morning, just before serving.
*For creamy Greek yogurt, I like to use Oikos or Voskos.