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 cream
- coconut sugar
- pure vanilla extract
- sea salt
- creamy nut butter of choice (optional – this thickens the sauce)
Scones:
- blanched almond flour
- arrowroot flour or tapioca flour
- coconut flour
- aluminum free baking powder
- baking soda
- 2 tsp ground cinnamon
- fine sea salt
- coconut sugar
- grass fed butter, palm oil shortening, ghee, or vegan butter
- coconut milk, full fat
- pure vanilla extract
- egg
- large 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}
Ingredients
Caramel:
- 1 cup full fat coconut milk or cream
- 6 Tbsp coconut sugar
- 1/2 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1 Tbsp creamy nut butter of choice optional - this thickens the sauce
Apple Scones:
- 1 3/4 cups blanched almond flour
- 3/4 cup tapioca flour plus more to dust the dough
- 1/4 cup coconut flour
- 1 1/2 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1/2 cup coconut sugar
- 1/2 cup cold grass fed butter palm oil shortening, ghee, or vegan butter, cut or broken into pieces
- 6 Tbsp coconut milk full fat
- 1 tsp pure vanilla extract
- 1 large egg
- 1 cup peeled and finely diced apple about 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
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Want More Fall Baking Recipes? Try One of These!
Pecan Cranberry Orange Muffins
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So ready to make these!! My oven died a while back, and kitchen reno not completed (Virus delayed). I am used to “cooking” scones on the stove. Would that work with these? Also have air fryer w/a bake option, any suggestion on temp/time?
Hello, do you know what kind of flour I can use besides almond? My husband has a nut allergy. Thank you
It looks really good! Thank you for the nice recipe~
Just made these and couldn’t be more pleased! They’re easy AND delicious. The flour mixture turns out a light, crisp baked good that’s still moist (if you don’t overcook it — I think I did 18 minuters) and not too sweet, which makes it the perfect balance to the sweet caramel sauce.
To thicken my caramel sauce (even after the reduction), I added two — yes, two — tablespoons of peanut butter. (I didn’t have any other nut butter.) Since I love peanut butter, it was fabulous. Interestingly, my 81-year-old father, who loathes peanut butter, loved the sauce. Both he and my mother ate every bite and loved it! I went with about a cup and a fourth of apples (that’s what my Granny Smith apple turned out, so why waste it?), and the result was incredible. I’ll be making these again — probably next weekend!
My oven died a while back, and kitchen reno not completed (Virus delayed). I am used to “cooking” scones on the stove.
Hi! In the ingredients list for the scones, right after salt, it states 1/2 coconut sugar. But in the instructions for the scones I can’t seem to find where that fits in. (Forgive me, it’s Monday. Maybe my eyes are still in weekend mode.)
I couldn’t find where it said to add the coconut sugar either. I just added it before I cut in the shortning/ghee. hopefully that was right!
Amazing blog and the sweets and really blogger have explained in an amazing way.
Excited to make these for my kids! Can any sugar be used to replace coconut sugar? Also, when should I add in the nut butter to the caramel? Thanks!
These are delicious little fat- and calorie-bombs 🙂 Recipe fails to mention adding the nut butter to the caramel sauce, as well as fails to mention adding the coconut sugar to the batter. The sugar was a bit hard to incorporate after the dough was already made, but it turned out ok!
I forgot the sugar in the dough as well, and thought maybe I missed it in the instructions! Glad I’m not the only one… I just added it in at the end. Turned out perfect and tasty!
That dish looks very attractive.I will do it for my dinner
I’m Assuming the coconut sugar (for the scones) goes into the bowl at the same time as the rest of the dry ingredients? It’s left out of the list in the body of the directions.
I love this recipe and it is one of my favorite apple desserts.
However, I once made a mistake while making this and I feel like everyone needs to know the results. I unwittingly left out the coconut flour during the mixing process, and wasn’t paying attention and then over incorporated the butter. I was in a hurry and the dough was way too wet to work well as scones. So I pulled out my waffle maker and made the best apple cinnamon waffles ever. When I’m feeling lazy I come to this recipe, throw all the ingredients into a bowl at once (minus the coconut flour) and mix. Mix in apples at the end and then cook in a waffle maker. I had to share this serendipitous mistake.
I hope everyone tries this recipe because the scones are awesome!
According to legend, taking off is the most challenging part of flying, exactly like in contexto.
That sounds absolutely delicious! Apple-spiced scones with dairy-free and paleo caramel sauce make for a delightful treat
Can these be made into muffins?