Werther’s Original
Caramel Apple Scones

Caramel Apple Scones

Filled with Werther’s Caramel Apple Caramels and chopped fresh apples, these flaky buttery scones are perfect with your morning coffee or afternoon tea.



  • 12 Werther’s Original Limited Edition Caramel Apple Caramels, unwrapped and chopped
  • 2 1/2 cups all-purpose flour
  • 2 tbsp brown sugar
  • 1 tbsp granulated sugar
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp ground cinnamon
  • Pinch ground nutmeg
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1 Granny Smith apple, peeled, cored and finely diced
  • 2 tsp lemon zest
  • 2/3 cup 35% whipping cream, plus more for brushing
  • 1 egg
  • 1 tsp vanilla extract

Caramel Drizzle:

  • 8 Werther’s Original Limited Edition Caramel Apple Caramels, unwrapped
  • 1 tbsp 35% whipping cream


  1. Scones: Preheat oven to 425˚F (220˚C). Whisk together flour, brown and granulated sugar, baking powder, salt, cinnamon and nutmeg. Cut butter into flour mixture using fingertips until mixture resembles pea-size crumbs. Toss with diced apples, chopped caramels and lemon zest.

  2. Using fork, whisk together cream, egg and vanilla; stir into apple mixture just until moistened (do not overwork dough.)  

  3. Turn out dough onto lightly floured work surface; knead a few times just until dough comes together. Gently pat into 8-inch (20 cm) round, about 1 inch (2.5 cm) thick. Cut into 8 wedges. Place wedges in circle shape on parchment paper–lined pizza pan, about 1/2 inch (1 cm) apart.

  4. Brush tops lightly with cream. Bake for 15 to 18 minutes or until golden brown. Serve warm or at room temperature.

  5. Caramel Drizzle: Meanwhile, in small saucepan set over medium-low heat, combine Caramel Apple Caramels and cream; stir for 5 to 8 minutes or until melted and smooth. Drizzle over top of each scone.

  6. Split scones and serve with dollop of clotted or whipped cream if desired.

    Prep Time: 15 minutes
    Number of portions: 8