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These paleo apple scones are packed with cinnamon flavor and drizzled with a dairy free and paleo caramel sauce that takes them to the next level! Perfect for fall baking at home, as a breakfast or brunch treat or afternoon snack. Kid friendly, gluten free, grain free and dairy free options.
Since I made pumpkin scones last year it was time for an apple version to celebrate September and kickoff my favorite season to bake!
When I decided to make these scones, I realized I hadn’t made dairy free and paleo caramel sauce in so long!
The scones were the perfect excuse to indulge in this dreamy caramel. If you haven’t made this before, you’ll be so surprised at how easy it is and how amazing the result is.
As for the scones, they’re similar to my other scone recipes (and the one in my cookbook) except with extra warm spices and juicy sweet apples.
What You Need to Make Paleo Caramel Apple Scones
If you’ve made some of my baking recipes already, then you’ll find the ingredient list ere very familiar!
I’ll separate the ingredients for the caramel and scones. To see the full recipe with measurements, scroll down to the recipe box below.
Caramel:
full fat coconut milk, or creamcoconut sugar pure vanilla extractsea salt creamy nut butter of choice (optional – this thickens the sauce)
Scones:
blanched almond flourarrowroot flour or tapioca flourcoconut flouraluminum free baking powderbaking soda2 tsp ground cinnamon fine sea saltcoconut sugar grass fed butter, palm oil shortening, ghee, or vegan buttercoconut milk, full fatpure vanilla extractegglarge Honeycrisp or Granny Smith apple
How to Make Paleo Caramel Sauce
It’s best to make the caramel sauce first since it can cool and thicken while you work on the scones.
Combine the coconut milk and coconut sugar in a medium sauce pan over medium heat. Whisk until smooth as the mixture melts.
Bring the mixture to a full rolling boil, stirring occasionally, then reduce the heat to medium low (strong simmer).
Cook for about 20 minutes, stirring occasionally to prevent burning and sticking, until the mixture is deep brown in color, thick and reduced. It will thicken more as it cools.
Remove from heat and stir in the vanilla, salt, and nut butter if you’re using it. The nut butter will help thicken the caramel sauce even more, but it’s not necessary to add it.
How to Make Caramel Apple Scones
In a large mixing bowl, combine the almond flour, tapioca, coconut flour, baking powder and soda, cinnamon and salt. Using a pastry blender, cut in the butter until a crumbly mixture forms. Make a well in the center and add the coconut milk, vanilla, and egg, mix well until a sticky dough forms.
Fold in the diced apple, then place the bowl in the freezer to chill for 30 minutes.
Meanwhile, preheat your oven to 400° F and line a large baking sheet with parchment paper.
After chilling the dough, place it on top of the parchment. Sprinkle lightly with a bit more tapioca and work the dough into a disk about 7”. Using a very sharp knife or a pizza cutter, cut the dough into 8 triangular wedges. If it becomes too wet or sticky to work with at any point, place the whole baking sheet in the freezer to firm it up.
Using a rubber spatula or your hands, carefully separate the wedges and place them 2” apart on the on the baking sheet. Place the entire baking sheet in the freezer for another 10-15 minutes. This helps the scones keep their shape while baking.
Bake in the preheated oven for 16-18 minutes or until set and golden brown.
Drizzle the cooled scones with the caramel sauce and serve right away.
How to Store Paleo Caramel Apple Scones
It’s best to store the scones loosely covered at room temperature for the first day. I personally love them the most when they’re still a little bit warm.
If you want to keep them for longer, you can wrap them tightly in freezer friendly wrap after completely cooling, and freeze until you’re ready to serve them.
If you’re keeping the scones in the freezer, do not drizzle with the caramel sauce first – save it for after thawing and reheating. The caramel sauce will keep well in the refrigerator in a tightly lidded container or jar for up to one week.
I hope you’re ready for a seriously delicious fall baking treat that’s perfect for breakfast, snacks, and dessert! Grab your ingredients and preheat your oven – it’s time to bake!
Caramel Apple Scones {Gluten Free, Paleo}
Caramel Apple Scones {Paleo, Gluten Free}
These paleo apple scones are packed with cinnamon flavor and drizzled with a dairy free and paleo caramel sauce that takes them to the next level! Perfect for fall baking at home, as a breakfast or brunch treat or afternoon snack. Kid friendly, gluten free, grain free and dairy free options. Prep Time: 40 minutesCook Time: 40 minutesChilling Time {Dough}: 45 minsCourse:baking, Brunch, DessertCuisine:Gluten-free, PaleoKeyword:apple, caramel, paleo, sconesServings: 8 scones
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Ingredients
Caramel:
1cupfull fat coconut milkor cream6Tbspcoconut sugar1/2tsppure vanilla extract1/2tspsea salt1Tbspcreamy nut butter of choiceoptional – this thickens the sauce
Apple Scones:
1 3/4cupsblanched almond flour3/4cuptapioca flourplus more to dust the dough1/4cupcoconut flour1 1/2tspaluminum free baking powder1/2tspbaking soda1 1/2tspground cinnamon1/2tspfine sea salt1/2cupcoconut sugar1/2cupcold grass fed butterpalm oil shortening, ghee, or vegan butter, cut or broken into pieces6Tbspcoconut milkfull fat1tsppure vanilla extract1large egg1cuppeeled and finely diced appleabout 1 medium – honeycrisp or Granny Smith are great for baking
Instructions
Caramel:
Make the caramel sauce first. Combine the coconut milk and coconut sugar in a medium sauce pan over medium heat. Whisk until smooth as the mixture melts. Bring to a full rolling boil, stirring occasionally, then reduce the heat to medium low (strong simmer). Cook for about 20 minutes, stirring occasionally to prevent burning and sticking, until the mixture is deep brown in color, thick and reduced . It will thicken more as it cools. Remove from heat and Stir in the vanilla and salt.
Scones:
In a large mixing bowl, combine the almond flour, tapioca, coconut flour, baking powder and soda, cinnamon and salt. Using a pastry blender, cut in the butter until a crumbly mixture forms. Make a well in the center and add the coconut milk, vanilla, and egg, mix well until a sticky dough forms. Fold in the diced apple, then place the bowl in the freezer to chill for 30 minutes.Meanwhile, preheat your oven to 400° F and line a large baking sheet with parchment paper.After chilling the dough, place it on top of the parchment. Sprinkle lightly with a bit more tapioca and work the dough into a disk about 7”. Using a very sharp knife or a pizza cutter, cut the dough into 8 triangular wedges. If it becomes too wet or sticky to work with at any point, place the whole baking sheet in the freezer to firm it up.Using a rubber spatula or your hands, carefully separate the wedges and place them 2” apart on the on the baking sheet. Place the entire baking sheet in the freezer for another 10-15 minutes. This helps the scones keep their shape while baking.Bake in the preheated oven for 16-18 minutes or until set and golden brown.Drizzle the cooled scones with the caramel sauce and serve right away.Store the scones loosely covered at room temperature for one day, or wrap tightly and freeze them after cooling to keep longer. If keeping the scones in the freezer, do not drizzle with the caramel sauce. The caramel sauce will keep well in the refrigerator for up to one week.
Nutrition
Calories: 368kcalCarbohydrates: 29gProtein: 7gFat: 27gSaturated Fat: 6gCholesterol: 20mgSodium: 396mgPotassium: 150mgFiber: 5gSugar: 9gVitamin A: 546IUVitamin C: 1mgCalcium: 106mgIron: 2mg
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Want More Fall Baking Recipes? Try One of These!
Apple Cinnamon Coffee Cake
Pumpkin Scones
Apple Streusel Muffins
Apple Crumble Pie
Pecan Cranberry Orange Muffins
Glazed Apple Bundt Cake
Pumpkin Cinnamon Rolls
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