Apple Pear Salted Caramel Scones

Homemade scones made with fresh apples and pears are topped with made-from-scratch caramel sauce for an easy breakfast treat that's ready in only 35 minutes.

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 12

Ingredients

Caramel Sauce

1
cup sugar
2
tablespoons light corn syrup
2
tablespoons water
1/4
teaspoon lemon juice
1/2
cup whipping cream
1/2
teaspoon vanilla
1
tablespoon unsalted butter, softened

Scones

3 1/4
cups Original Bisquick™ mix
1/4
cup sugar
1/4
cup cold unsalted butter, cut into small pieces
1
cup chopped peeled apple
1
cup chopped peeled pear
1/2
cup whipping cream
1
egg
Sea salt, for sprinkling

  • 1 To make Caramel Sauce: In large microwavable glass bowl, beat 1 cup sugar, the corn syrup, water and lemon juice. Microwave uncovered on High 5 to 7 minutes or until mixture turns a light golden color. Transfer to cooling rack for 5 minutes.
  • 2 Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High about 30 seconds or until warm. Slowly pour on top of sauce in large bowl, beating constantly with whisk. Add vanilla and 1 tablespoon butter; beat to combine. Cool completely before using.
  • 3 To make Scones: Heat oven to 425°F. Spray cookie sheet with cooking spray.
  • 4 In large bowl, mix Bisquick mix and 1/4 cup sugar. Cut in 1/4 cup butter, using pastry blender, until mixture looks like coarse crumbs. Stir in chopped apple and pear.
  • 5 In small bowl, beat whipping cream and egg with whisk. Stir cream mixture into Bisquick mixture with wooden spoon until dough forms.
  • 6 Transfer dough to work surface lightly sprinkled with extra Bisquick mix. Knead until dough comes together (about 5 to 6 turns). Divide dough in half, then shape each half into 6-inch circle. Cut each circle into 6 wedges. Transfer wedges to cookie sheet.
  • 7 Bake 11 to 15 minutes or until golden brown. Transfer to cooling rack to cool slightly. Drizzle tops with caramel sauce; sprinkle with sea salt. Serve warm.

Expert Tips

Caramel sauce recipe adapted from Gimme Some Oven.

Store extra caramel sauce in airtight container in the fridge for up to two weeks.

Be careful not to overknead the dough. Just a few turns of the dough is fine; it won’t be completely smooth when it comes together.