Scotney's salted caramel and apple scones

If you enjoyed November's scone of the month, why not have a go at making it yourself at home? This recipe will produce 18-20 scones best enjoyed fresh from the oven with some salted caramel spread from the shop and maybe some clotted cream for extra indulgence.

Cakes and bakes
Scotney Castle salted caramel and apple scone November
  • Preparation time 15 minutes (prep. time)
  • Cooking time 20-25 minutes (cooking time)
  • Serves 18-20


  • 1kg Self raising flour
  • 250g Margarine
  • 200g Caster sugar
  • 350ml Milk
  • 4g Baking powder
  • 10g Ground cinnamon
  • 4g Ground nutmeg
  • 4g Mixed spice
  • 4g Ground ginger
  • 500g Cooking apple
  • 75g Butter
  • 105g Soft light brown sugar
  • 300ml Double cream
  • 15g Course sea salt









  1. Prepare the apple by peeling, coring and chopping into approximately 1cm square cubes
  2. Make the caramel sauce by putting the butter, sugar and cream in a pan over a low heat, stirring occasionally until the mixture thickens. Add the sea salt and leave to cool
  3. Mix the apple into the caramel sauce reserving a little to glaze afterwards
  4. To make the scones: place the margarine at the bottom of a bowl, add the self-raising flour, sugar and baking powder and mix until it resembles fine crumbs
  5. Stir in the caramel coated apples to the scone mixture then add milk to form a dough ball (you may not need all the milk)
  6. Turn out onto a floured surface and roll out to the thickness of your cutter
  7. Place on a lined tray and bake for 20 -25mins at 160c (fan assisted) 180c (non fan)
  8. Once the scones are cool glaze with the reserved caramel sauce.