This Autumn Apple Scones Recipe makes incredible scones! They’re so incredibly scrumptious and have a delightful and yummy crumb topping. Featuring apples, brown sugar, and drizzling caramel, these scones are guaranteed to be a big hit.
Is there anything more scrumptious than a freshly baked good, right out of the oven? This Autumn Apple Scone recipe is everything – flakey and soft, sweet with hints of apple and caramel. Unlike store bought scones, these are filled with moisture, and are so light it’s very easy to eat more than one (or three) in a sitting.
Plus, these Autumn Apple Scones are so impressive looking that we love handing them out as gifts when the weather starts to turn crisp and cool!
These apple scones might seem daunting, but don’t let that fool you! They’re actually quite easy to bake, and can be made in two parts. The first part is the scone and the second part is the crumb topping. The crumb topping is something you can make in advance, and the topping yields so much that you can use it for other recipes. Save some for yogurts, parfaits, pancakes, or puddings.
First steps: Preheat the oven to 400 and top your full-size baking sheets with parchment paper.
Next part: the scone. We’ll need apples, butter-milk, egg, vanilla, unsalted and cold butter cut in tiny pieces, brown sugar, baking powder, and salt.
Start with the dry ingredients and mix the flour, salt, sugar, and baking powder together.
Next, with a pastry blender, cut the cold butter into the flour. You won’t want to over mix the ingredients, so keep a light hand until your mixture resembles coarse crumbs.
Then, you’ll want to add your wet ingredients. Gently toss in the apple, egg, buttermilk, and vanilla. Stir them in with a spatula, until just combined.
Find a flat area and flour the surface generously. You’ll want to scoop your dough out onto the prepared surface for rolling. Kneed the dough out a few times – but not too many times – to get a 9 inch circle. Cut your circle up into 8 even pie pieces.
Gently transfer your scones onto the prepared baking sheet. We used 2 half sheets to accommodate our 8 scones. Bake for about 20 minutes, until the edges start to look slightly brown. Remove from heat, and let cool a few minutes on the pan. Then, remove to a wire cooling rack.
While your sones are cooling, make the crumb topping! You’ll need walnuts, unsalted butter, salt, and sugar. Cinnamon is lovely when you add cinnamon to this crumb, but it’s optional.
Mix everything together except for the butter. Then incorporate the butter using your fingers, until the mixture is large crumbs.
Spread the mixture on your prepared baking pan, and pop them in the oven. Cook for about 12 minutes, but not too long! Check in on the crumb topping near the 10 minute mark, too ensure it’s not burning.
Get your caramel on! We purchase pre-made caramel, because it’s a pinch to use and it’s so convenient to have in the pantry. Plus, we get the Trader Joe’s brand, and we feel that that tastes just like homemade! However, if you feel like making it yourself, you could try this recipe…
To assemble the Autumn apple scones, drizzle caramel sauce on top. This caramel sauce gives the crumb topping something to stick on to, so pile as much caramel on as you want. Seriously – we think it’s the best part. Once the caramel is on, finish it with some crumb topping.
The only thing that’s missing is a mug of apple cider or a cup of piping hot coffee. We love our Dalgona coffee and think it goes great with scones!
A few easy notes about Autumn Apple Scones..
- The best ingredients in a scone, typically are cold ingredients. Start with cold butter, cold milk, and a cold egg to get maximum flakes. Keep your ingredients in the fridge until you’re ready to incorporate them into the recipe.
- You defiantly don’t want to over mix these scones! Over mixing can result in a tough and dense scone. Keep a light hand, and you’ll get better results.
- These are our favorite baking sheets. They’re reliable and always provide consistent results. I love that they have a plastic lid – which is way better than using one-use plastic wrap. In fact, Meg and like all their products. They have so many fun baking supplies!
- Did you know that there are over 7,500 varieties of apples!? But, certain varieties are better for baking than others. We love the Honeycrisp apple, and it’s featured in this scone! It also makes its way into our applesauce recipes. Want more information? Read this Bon Appetite article to determine which apple suits your needs!
- No buttermilk? Don’t sweat it. I never buy buttermilk anymore, since learning this trick! Mix a cup of D milk with a little over a tablespoon of vinegar. Let it sit for a few minutes, and you’ve made your own buttermilk!
Autumn Apple Scone Recipe
- Floured work surface, for kneading dough.
- Line baking sheets with parchement sheets, one for the scones and the other for the crumb topping.
- 2 cups all-purple flour
- 1 tbs baking powder
- 1/4 tsp salt
- 1/3 cup packed light brown sugar
- 6 tbs cold unsalted butter, cut into small pieces
- 1 cup apple, finely choped
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla
Walnut Crumb Ingredients
- 1 cup chopped walnuts
- 4 tbsp unsalted butter, room temperature
- 1/2 cup all-purpose flour
- 1/4 cup dark brown sugar, packed
- 1/4 tsp salt
- caramel to drizzle (store bought!)
- Set oven to 400 degrees farenheit and prepare a flat, floured work area for rolling out the dough.
Instructions for Autumn Apple Scones
- Mix together dry ingredients in a large bowl.
- Add cold butter, and mix with a pastry blender.
- Add cold wet ingredients, and mix gently with a spatula, to create a dough.
- Place dough on a prepared and floured, flat surface.
- Knead the dough a few times, then knead into a 9" round.
- Cut the round into 8 even pie pieces.
- Place scones onto a baking sheet, covered with parchment paper. Cook for 20 minutes.
- Take out and let cool.
Walnut Crumb Topping
- Mix everything together, except the butter.
- Mix in butter, using a spatula and your hands until a coarse crumb forms.
- Spread mixture on baking pan, and place in 400 degree oven.
- Cook for about 12 minutes, but start checking on it around the 10 minute mark.
- Remove and let cool.
- Drizzle caramel on scones, and top with crumb.