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.

Ingredients

Scones:

  • 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
  • 12 Werther’s Original Limited Edition Caramel Apple Caramels, unwrapped and chopped
  • 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

Instructions

  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