Drizzled with caramel and loaded with apples and pecans, these Caramel Apple Pecan Scones are the perfect fall breakfast and anytime coffee break treat! If you love caramel apple flavor, be sure to try Dwight’s Caramel Apple Pie.
Caramel Apple Pecan Scone
Nothing says fall like a caramel apple, especially an apple just picked from the orchard, drizzled in caramel! I am not sure if that counts as breakfast, but by putting the caramel apple into my Caramel Apple Pecan Scone, I think we can get away with it! There is some debate as to the origin of the word scone, but I like to go with the Dutch word, ‘schoonbrot’, meaning beautiful bread. For other beautiful scone recipes, try my original scones, White Chocolate Raspberry Scone, or Blueberry Lemon Scone.
Caramel Apple Pecan Scone Recipe
Butter: I used unsalted butter for this recipe. The key to a good scone is to use cold, grated butter. This keeps the scones from spreading out to keep their flaky, moist texture.
Apple: I used Granny Smith apples for this recipe.
Pecans: I love what pecans bring to this recipe! You can always leave out the nuts for a nut-free scone.
Caramel: Storebought or homemade caramel sauce for the caramel drizzle will work in this recipe.
- Bench scraper or a sharp knife for cutting the scone dough.
- Pastry brush for brushing cream onto the scones.
Caramel Apple Pecan Scones
- 2½ cups (313 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- ½ cup (1 stick / 113 g) unsalted butter, cold, grated
- 1 medium granny smith apple, peeled and finely diced
- ½ cup pecans, chopped (optional)
- ⅔ cups (80 g) heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons turbinado sugar
- ¼ cup (82 g) caramel topping
- In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder.
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- Add the chopped apple and pecans. Gently toss to coat.
- In a separate bowl, mix together the heavy cream, eggs, vanilla.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Line a baking sheet with parchment. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and make a circle. The circle should be about ¾-inch thick.
- Freeze for 30-60 minutes, uncovered. (Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat (butter), which will make the scones a bit flakier.)
- Preheat the oven to 425°F.
- Remove from freezer and using a knife or bench scraper that you've run under cold water and dried, slice each circle into 6-8 wedges. (Much easier after chilling!)
- Carefully pull the wedges away from the center to separate them just a bit; there should be about ½-inch space between them.
- Brush scones with heavy cream, making sure to cover all exposed sides. Sprinkle with turbinado sugar.
- Bake the scones in the upper part of your oven for 18-23 minutes, or until they are a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge should not look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan.
- Drizzle the caramel topping over the scones. Serve warm.
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