Deliciously Moist Whole Grain Apple Scones with Easy Homemade Caramel Glaze
Experience the ultimate cozy comfort with these incredibly moist and tender whole grain apple scones. Crafted with the natural sweetness of fresh grated apples and applesauce, these scones are a delightful treat on their own. But for an extra touch of indulgence, a luscious drizzle of easy homemade caramel glaze elevates them to an unforgettable experience. Perfect for a crisp fall morning breakfast, a heartwarming afternoon snack, or truly, any time of the year you crave a taste of comforting apple goodness.
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The timeless combination of apples and caramel is undeniably one of life’s greatest culinary pleasures. Whether it’s a cherished fall tradition like apple tasting night with a homemade caramel apple dip, or adding a rich drizzle of caramel to a classic crumb-topped apple pie, you simply can’t go wrong. This irresistible pairing perfectly balances sweet and slightly tart notes, creating a symphony of flavors that evokes warmth and nostalgia.
So, when you have a scone recipe bursting with the wholesome goodness of both fresh apples and a delicate hint of applesauce, topping them with a velvety caramel sauce becomes an absolute no-brainer. It’s the ideal complement, enhancing the fruitiness and adding a layer of luxurious sweetness that transforms a simple scone into an extraordinary treat.
Indeed! After the first delightful bite of these scones adorned with the caramel glaze, the thought of calling them “Double Yum Apple Scones” crossed my mind. However, a more descriptive title was ultimately chosen to better convey their wonderful qualities. Rest assured, whatever you call them, these scones are utterly delicious!
Despite their decadent appearance in photos, these particular apple scones are surprisingly not overly sweet. I know, it sounds almost too good to be true, right? This carefully balanced sweetness allows the natural flavor of the apples to truly shine. Even without the delightful caramel glaze, these scones are exceptionally moist and tender, a far cry from the dry, crumbly scones you might have encountered before. Their superb texture and subtle sweetness make them truly enjoyable in their purest form.
What makes these apple scones even better is their wholesome composition. They are made with nutritious whole wheat flour and a surprisingly modest amount of sugar—just 1/3 cup for an entire batch of 12 pieces. Combined with the goodness of fresh apples, you can indulge in these delightful pastries without any guilt. As someone who advocates for moderation and mindful portion control, I believe in enjoying real, delicious food, and these scones fit that philosophy perfectly.
Key Ingredients & Thoughtful Substitutions for Perfect Apple Scones
Crafting the perfect scone begins with understanding your ingredients. Here’s a closer look at what you’ll need for these delicious apple scones, along with some helpful substitution notes:
- Whole wheat pastry flour: This type of flour is key to achieving a tender scone while still incorporating whole grains. Its lower protein content results in a softer crumb. If unavailable, all-purpose pastry flour is a good substitute. Regular all-purpose flour can work, but your scones might be slightly denser.
- Brown sugar: Adds a lovely depth and moistness to the scones. You can use coconut sugar for a more natural, less refined option, though its distinct caramel-like flavor might be noticeable in the finished product.
- Sea salt: Essential for balancing the sweetness and enhancing all the other flavors in the scone.
- Baking powder: A full tablespoon might seem like a lot, but it’s crucial for achieving that desirable light, fluffy texture and a good rise, preventing dense scones.
- Cinnamon: The classic companion to apples, cinnamon brings warmth and spice. While you can omit it, the apple and cinnamon combination is truly special. For a different flavor profile, a pinch of powdered ginger could be a delightful alternative.
- Butter: The secret to light and flaky scones is using very cold butter. Cold butter creates steam pockets during baking, resulting in a superior texture. If you’re looking for a dairy-free option, ensure your dairy-free butter alternative is also kept very cold.
- Apple: Any type of apple will work wonderfully in this recipe. Firmer, slightly tart varieties like Honeycrisp, Gala, Granny Smith, or Fuji hold their shape well and offer a pleasant contrast to the sweetness. Some readers have successfully substituted other fruits like berries for a different seasonal twist.
- Eggs: Provide structure and richness to the scones. I haven’t personally tested a flax-egg substitute with this specific recipe, so I cannot confirm if it would yield the same results.
- Vanilla: Always opt for pure vanilla extract to ensure the best, most authentic flavor.
- Unsweetened applesauce: Adds natural apple flavor and moisture without excess sugar. Both store-bought unsweetened applesauce or homemade versions are perfect. Plain yogurt has also been successfully used as a substitute by some bakers for added tang and moisture.
- Milk: An optional ingredient used for brushing the tops of the scones, which helps create a beautiful golden-brown crust.
- Sugar-cinnamon mix: An optional topping for those who prefer their scones without the caramel glaze, offering a simple yet comforting flavor.
- For optional caramel glaze: Simple ingredients like butter, brown sugar, and milk or cream come together to create this easy, luscious topping.
Essential Equipment for Scone Success
Having the right tools makes the baking process much smoother. Here’s the equipment you’ll need for these delightful apple scones:
- Large mixing bowl: For combining your dry ingredients and incorporating the butter. A sturdy bowl makes mixing easier. I personally love this glass set of three bowls for their versatility.
- 1-quart measuring cup (or medium bowl): Ideal for whisking together your wet ingredients before adding them to the dry mix.
- Wooden or bamboo spoon: Perfect for gently stirring the dough, preventing overmixing which can lead to tough scones.
- Measuring cups and spoons: Accurate measurements are crucial for baking consistency.
- Large baking sheet pan: You’ll need a spacious baking sheet to arrange your scones for baking. I’ve found that USA baking pans are exceptionally reliable due to their almost non-stick surface, ease of cleaning, and resistance to warping.
- Pastry cutter: (Optional, but highly recommended) For efficiently cutting cold butter into the flour mixture, ensuring small, even pieces.
- Parchment paper or silicone baking mat: For lining your baking sheet, preventing sticking and making cleanup a breeze.
How to Make Perfectly Moist Double Apple Scones
This recipe for apple scones has been adapted from a trusted source, King Arthur Flour, who recommend a brilliant technique: freezing the dough after shaping and before baking. This step is surprisingly effective in relaxing the gluten, which leads to a higher rise and a significantly more tender scone. Don’t skip this easy step for the best results!
While detailed quantities and precise instructions are provided in the full recipe box below, here are some expanded tips to guide you through each stage of making these delectable scones:
Step 1: Prepare the Scone Dough. Begin by whisking together all the dry ingredients – flour, sugar, salt, baking powder, and cinnamon – in a spacious large mixing bowl. This ensures even distribution of flavors and leavening. Next, add the cold butter pieces and use a pastry cutter (or your fingertips, working quickly) to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter chunks are vital for a flaky texture. Finally, gently fold in the fresh grated apples. In a separate, smaller bowl, combine your wet ingredients: eggs, vanilla extract, and unsweetened applesauce. Pour this wet mixture into the dry ingredients and stir with a wooden spoon only until the flour is just incorporated. Be careful not to overmix; a few dry streaks are preferable to a tough scone.
Step 2: Shape and Score the Dough. For effortless preparation, lightly flour a parchment-lined baking sheet. Transfer the scone dough onto it and divide it in half. Gently pat each half into a round shape, approximately 5-6 inches in diameter. Using a sharp knife, score each round into six equal wedges, being careful not to separate them completely. If desired, lightly brush the tops of the scored rounds with milk or cream; this helps with browning and provides a nice surface for the optional cinnamon-sugar topping.
Step 3: Top and Freeze for Best Texture. If you’re not planning to add the caramel glaze, now is the time to generously sprinkle the tops of your scone rounds with the optional cinnamon-sugar mixture. This adds a lovely sweet crust. Once topped (or simply brushed with milk), place the entire baking sheet, uncovered, into the freezer for 25 to 30 minutes. This crucial freezing step helps the butter remain solid longer in the oven, creating more steam and resulting in a lighter, flakier, and higher-rising scone.
Step 4: Bake to Golden Perfection. While your scones are firming up in the freezer, preheat your oven to a hot 425 degrees Fahrenheit (220 degrees Celsius). A hot oven ensures a quick rise. Once preheated, transfer the baking sheet directly from the freezer into the oven. Bake for approximately 18 to 20 minutes, or until the tops are beautifully golden brown. To confirm they are thoroughly cooked through, you can gently pull one of the scone pieces apart slightly to check if the center is baked and no longer doughy.
Step 5: Cool Properly. As soon as they come out of the oven, carefully transfer the warm scones to a wire cooling rack. This allows air to circulate around them, preventing the bottoms from becoming soggy. If you plan on glazing them, place a piece of waxed paper or a clean baking sheet underneath the rack to catch any delicious caramel drips and make cleanup easier.
Optional Step 6: Create the Easy Caramel Glaze. While the scones are cooling, prepare your decadent caramel glaze. Combine butter, brown sugar, and milk or cream in a medium saucepan. Bring the mixture to a gentle boil, then continue to boil for just 2 minutes, stirring constantly to prevent scorching. Remove from heat and let it cool slightly until the scones are ready for glazing (about 5-10 minutes after being on the rack). This simple glaze is surprisingly versatile and can be used on so many other treats!
This caramel glaze is truly effortless to make, and you might find yourself reaching for it to enhance all sorts of baked goods. Drizzle it over apple pie, various bars, and cakes, or even experiment by adding it to ice cream, cookie bars, and chocolate cakes for an extra touch of sweetness and richness.
Even with this fantastic caramel glaze, remember that the scones themselves contain only 1/3 cup of sugar for a dozen pieces. This thoughtful balance ensures that the overall experience isn’t cloyingly sweet, allowing the distinct flavors of apple and caramel to harmonize perfectly.
It’s clear where I stand on the “to glaze or not to glaze” debate! However, as with all homemade creations, I encourage you to tailor it to your personal preference. If you prefer a simpler scone, these are absolutely wonderful without the caramel. But for an irresistible indulgence, the glaze is a game-changer.
Ultimately, these whole grain apple scones genuinely deliver a wonderfully tender and moist texture, whether they are enhanced with the caramel glaze or enjoyed plain. Perhaps it’s the ingenious freezing step that contributes to their perfect crumb, or maybe it’s the generous inclusion of both fresh apples and applesauce—whatever the secret, I’m simply delighted with how consistently delicious they turn out.
What is the Secret to Making Unforgettable Scones?
Achieving light, flaky, and moist scones that are never dry or crumbly is a baker’s dream. Based on years of baking experience, here are my top tips for ensuring your homemade scones are always a success:
- Use very cold butter: This is arguably the most crucial tip. When cold butter hits the hot oven, the water within it quickly evaporates, creating steam. This steam then pushes up the layers of dough, resulting in those desirable flaky pockets and a higher rise. Cut your butter into small pieces and even pop it in the freezer for a few minutes before mixing.
- Do not overmix the batter: Overmixing develops the gluten in the flour, which leads to a tough, chewy scone. Mix the wet and dry ingredients only until the flour is just incorporated, even if a few dry streaks remain. A light touch is key.
- Opt for pastry flour or a mix: Pastry flour has a lower protein content than all-purpose flour, which helps achieve a more tender crumb. If you don’t have pastry flour, you can often substitute with a mix of all-purpose flour and cake flour, or simply stick to all-purpose but be extra careful not to overmix.
- Don’t overbake them: Scones can go from perfectly baked to dry in a matter of minutes. Keep a close eye on them. They should be golden brown on top and firm to the touch. If in doubt, slightly under-baking is better than over-baking for moisture retention.
- Consider the freezing step: As highlighted in this recipe, freezing the shaped scone dough for a short period before baking helps the butter stay cold longer and relaxes the gluten, leading to an even better rise and a more tender texture.
More Quick Breads and Scones To Try:
If you love these apple scones, you’ll surely enjoy exploring other quick bread recipes that are perfect for breakfast, brunch, or a snack:
- Easy Cinnamon Oat Apple Bread (Whole Wheat, Honey Sweetened)
- Wholesome Zucchini Cinnamon Freezer Muffins
- Creative Bread Recipes Using Cranberry Sauce
A Wonderful Testimonial:
“Oh my goodness are they delicious:) absolutely the best ever scones I have eaten. Crunchy around the outside and moist & rich inside. This will be my “go to” scones for ever!!! ” – Teresa
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Moist Double Apple Scones with Caramel Glaze Recipe
Equipment
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large and medium bowls
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pastry cutter
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Wooden spoon
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large baking sheet
Ingredients
Scones:
- 3 cups whole wheat pastry flour
- 1/3 cup brown sugar coconut sugar, or sucanat
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup cold butter cut into pieces
- 3/4 cup peeled and grated apple about 1 sm. to med. apple
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup unsweetened applesauce
- milk for brushing the tops
- 2 tablespoons granulated sugar + 1/4 teaspoon cinnamon optional topping
Easy Caramel Glaze:
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 teaspoon milk or cream
Instructions
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For the scones:
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In a large mixing bowl, combine the whole wheat pastry flour, brown sugar, salt, baking powder, and cinnamon. Add the cold butter pieces, cut into small cubes, and mix using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Stir in the grated apple until evenly distributed.
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In a separate medium bowl, whisk together the eggs, vanilla extract, and unsweetened applesauce until well combined. Pour this wet mixture into the dry ingredients and mix with a spoon just until all the flour is incorporated. Be careful not to overmix, as this can lead to tough scones.
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Line a large baking sheet with parchment paper or a silicone liner. Lightly sprinkle some flour over the center of the liner. Scrape the scone dough onto the floured surface and divide it in half. Gently pat each half into a rough circle, about 5-6 inches in diameter, flouring your hands as needed to prevent sticking. Use a sharp knife, floured before each cut, to score each round into six equal wedges. Do not separate the pieces at this stage.
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If not using the caramel glaze, brush the tops of the scored dough rounds with a little milk and sprinkle with the optional cinnamon-sugar mixture (2 tablespoons granulated sugar + 1/4 teaspoon cinnamon). Place the baking sheet with the scone dough into the freezer, uncovered, for 25 to 30 minutes. This chilling step is crucial for achieving a light and tender texture.
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While the scones are in the freezer, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
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Transfer the chilled scone dough from the freezer directly into the preheated oven. Bake for 18 to 20 minutes, or until the tops are golden brown. To ensure they are fully baked in the middle, you can gently pull apart a section of a scone to check the center.
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Once baked, carefully transfer the scones to a wire rack to cool. If you plan on adding the caramel glaze, place a piece of waxed paper or another clean baking sheet underneath the rack to catch any potential drips. Let the scones cool for at least 5-10 minutes before glazing.
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For the easy caramel glaze:
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While the scones are baking, prepare the caramel glaze. In a medium saucepan, combine the butter, brown sugar, and milk or cream. Place over medium heat and bring to a low boil, stirring occasionally.
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Once boiling, continue to boil for exactly 2 minutes, stirring constantly to prevent it from sticking or burning. Remove the saucepan from the heat and set it aside to cool slightly while your scones finish baking and cool down.
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Once the scones have cooled for 5-10 minutes and the glaze has slightly thickened but is still pourable, use a spoon to generously drizzle the caramel glaze over the warm scones. You can use the back of the spoon to spread it evenly as desired. Serve immediately and enjoy!
Notes
Nutrition
This recipe has been thoughtfully updated and enhanced. It was originally published in 2012, with subsequent revisions in 2016 and 2023 to bring you the very best version.
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