It’s officially Fall! This is my favorite time of the year for many reasons, but especially for the cool, crisp weather and baking something super delicious! Some of my favorite things to make are apple themed desserts and baked goods. That is precisely why I am so excited to share my latest apple recipe with you! These Caramel Apple Pie scones are the perfect accompaniment to a lovely Fall brunch assortment, or even just a simple breakfast with coffee!

I also made a video featuring this recipe, so make sure to check it out!:

Disclosure: There are Amazon affiliate links provided in the post below. If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them!

Equipment:

• Grater
• Measuring cups
• Measuring spoons
• Mixing bowls
• Parchment paper
• Sheet pan
• Chef’s knife

Ingredients:

• 2 1/2 cups (350 grams) all-purpose flour
• 3/4 cup (150 grams) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 stick (1/2 cup or 110 grams) unsalted butter, frozen and grated
• 1 batch (about 1 1/2 cups) Apple Pie Filling
• 1 1/2 cups (367 grams) sourdough discard
• Streusel Topping
• Caramel

Directions:

1. Preheat the oven to 400°F (204°C).
2. To a large mixing bowl, add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Give that a quick mix and then add the grated butter into the dry ingredients and gently toss it around to make sure that all of the butter gets coated in the flour mixture. Break apart any butter clumps so that the butter is more evenly dispersed. Place this mixture into the freezer for at least 10 minutes to ensure that the butter stays very cold. While that chills, whip up a batch of Streusel Topping.
3. After removing the bowl from the freezer, add cold sourdough starter discard and mix until the dough just starts to come together.* Next, add Apple Pie Filling and mix it into the dough.
4. Spray a little nonstick cooking spray onto a piece of parchment paper and then add the dough. Use your hands to flatten the dough into one large circle, about ¾ to 1 inch in thickness. Use a chef’s knife to cut the circle into 8 even pieces,** and then carefully transfer the dough and parchment paper onto a baking sheet.
5. Next, dump all the streusel on top of the scone dough, spread it out, and shape it to completely cover the top of the scones. Bake for approximately 25-28 minutes.
6. Once they come out of the oven, recut the scones. Doing this while they are still hot will help the streusel separate easier.
7. After they cool completely, generously drizzle homemade Caramel (or Salted Caramel) on top of each scone. Now, they’re ready to enjoy!***

Notes:

• *Instead of sourdough discard, you can also certainly use about 1 cup or 237 milliliters of cold buttermilk.
• **These scones are actually quite large, so if you want smaller scones, you could divide the batter in half and prepare 2 smaller circles the same exact way you see here. You might just need to bake them on 2 separate baking sheets if it seems a bit tight on one tray.
• ***When you are ready top enjoy your scone, heat it in the microwave for about 15-30 seconds. It makes the caramel all melty and takes the eating part of this delicious experience to a whole other fabulous level!

Thank you so much for checking out this post! This is one of my top favorite recipes right now, so I was super excited to share it with all of you! If you make this, or any of my recipes, I would absolutely love to know how you enjoy them!