Apple cinnamon scones with caramel glaze

Just hearing the word ‘scones’ brings me back to my childhood where we would enjoy them with lashings of butter, fresh whipped cream and warm strawberry jam.

Gone are those days, but that doesn’t mean I can’t enjoy a healthy version now. I decided to go with the traditional combination of apple and cinnamon, and to keep with my childhood topping memories I served it with caramel glaze… delicious!

Cooking down the apple

I used a Granny Smith apple as when it cooks it takes on a sweet flavour meaning you add less sweetener to the dough.

All ingredients

I used almond meal for the base as it’s very light and provides the scone with a nutty flavour.

Rolled together

At first it seems as though there is too much almond meal but after a little mixing you will see it all combine.

Ready for baking

I cut the scones into triangles before baking to allow them to cook quicker and to make it easier when serving.

Caramel glaze

The caramel glaze really makes the scones – it brings out the cinnamon flavour.

Ready for eating…

These scones will keep in the fridge for up to three days in a sealed container.

Apple cinnamon scones with caramel glaze

Makes 6


  • 1 green apple, washed and diced
  • 2 1/2 cups almond meal
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 TBSP rice malt syrup
Caramel glaze
  • 1 TBSP almond butter
  • 2 TBSP rice malt syrup
  • 1 TBSP almond milk, add more if too thick


  1. Preheat oven to 180C/350F. Line baking tray with baking paper.
  2. Place diced apple and 1 TBSP water in a saucepan and cook over high heat for 5 minutes, or until softened. Whisk until it takes on a mash consistency.
  3. Mix almond meal, baking powder and cinnamon together in a large bowl.
  4. Add cooked apple and rice malt syrup, and mix together to form a ball.
  5. Flatten into a round shape, place onto prepared tray and cut into 6 triangles.
  6. Bake for 12 – 15 minutes, or until completely cooked.
  7. Whilst the scones are cooking, mix caramel glaze ingredients together.
  8. Once scones are cooked, remove from oven and top with caramel glaze. Enjoy!

Note: you can substitute rice malt syrup for honey or 100% pure maple syrup

What childhood scone memories do you have?

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