I created these scones on a crisp autumn morning after returning from our local farmers market with a gallon of fresh-pressed apple cider and a bag of heirloom apples. My kitchen in Asheville overlooks the mountains, and watching the fog lift while these baked was pure magic. The combination of concentrated apple flavor and buttery caramel took me right back to childhood visits to our county fair, where caramel apples were always my first stop. Now this recipe has become our family’s special fall tradition.
Caramel Apple Cider Breakfast Scones
Tender, flaky scones bursting with concentrated apple cider flavor, fresh apple chunks, and a decadent caramel drizzle—autumn's perfect breakfast treat.
Reduce Apple Cider
In a small saucepan, simmer 1 cup of apple cider until it reduces to 1/4 cup, about 15-20 minutes. Cool completely in the refrigerator while preparing other ingredients.
Prepare Baking Sheet
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Incorporate Butter
Grate the frozen butter using the large holes of a box grater. Add to the flour mixture and quickly toss with your fingers until the butter is coated with flour and distributed throughout.
Mix Wet Ingredients
In a separate small bowl, whisk together the reduced apple cider, cold sour cream, egg, and vanilla extract until smooth.
Form Dough
Pour the wet ingredients over the flour mixture and stir with a fork just until the dough begins to come together. Add the diced apples and gently fold in. Do not overmix—the dough will be shaggy and some dry bits may remain.
Shape Scones
Turn the dough out onto a lightly floured surface and gently knead a few times just to incorporate any dry bits. Pat into an 8-inch circle about 3/4-inch thick. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart. Sprinkle with turbinado sugar if using.
Bake
Bake until golden brown and a toothpick inserted in the center comes out clean, 20-22 minutes. Transfer to a wire rack to cool slightly.
Add Caramel Drizzle
While scones are still slightly warm, prepare the caramel drizzle by heating caramel sauce until pourable, thinning with apple cider if needed. Drizzle over scones using a spoon or transfer to a small zip-top bag with a corner snipped off for more precise application.
Best Caramel Apple Scones Recipe
Learn how to make delicious caramel apple scones with this easy step-by-step recipe tutorial.
These scones are deceptively simple to prepare and can be on the table in under 45 minutes, perfect for those mornings when you want something special without spending hours in the kitchen. By using frozen butter and minimal handling, you’re guaranteed tender, flaky results every time. The reduced apple cider creates an intense flavor concentration that grocery store scones simply can’t match. Make a double batch on Sunday and freeze the extras—they reheat beautifully for quick weekday breakfasts when time is tight.
Each bite offers the perfect balance of textures—a slightly crisp exterior giving way to a tender, buttery interior studded with soft apple pieces and notes of warm spice. The caramel drizzle adds a sweet finish that melts into the warm scone, creating pockets of gooey goodness. The aroma is absolutely intoxicating—warm apples, cinnamon, and buttery pastry that fills your kitchen with the essence of fall.
These scones make a wonderful centerpiece for autumn gatherings or weekend brunches with friends. Serve them alongside a cheese board with sharp cheddar and fresh apple slices for a complete seasonal experience. For an extra special touch, warm the scones briefly before serving and offer additional caramel sauce on the side. You’ll find these becoming requested time and again by everyone who tries them!
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