Caramel Apple Vietnamese Cinnamon Scones

Caramel Apple Vietnamese Cinnamon Scones, made with tart Granny Smith apples, aromatic Vietnamese cinnamon, five spice and a surprising touch of savoury miso, are a delicious addition to Thanksgiving breakfast or dessert.

The apples add a sweet yet tangy burst, balanced by the warmth of cinnamon, while the miso adds a rich umami depth to the scones. Try it with a homemade caramel! It’s so comforting.

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What are Caramel Apple Vietnamese Cinnamon Scones?

These scones are everything you love about autumn wrapped up in one tender, flaky bite. Tart Granny Smith apples provide a juicy contrast to the deep warmth of Vietnamese cinnamon, while a drizzle of caramel offers that indulgent sweetness we crave this time of year. But there’s one secret ingredient that sets these scones apart: miso. Yes, you read that right! This savoury element adds a subtle umami richness, making these scones so unique.

Here’s Why You Will Love Caramel Apple Vietnamese Cinnamon Scones

• It’s comforting: As the air turns crisp and the trees blaze with fall colors, nothing feels more comforting than the scent of fresh-baked goods coming from the kitchen.
• Unforgettable flavour: Cinnamon is a fall staple, but Vietnamese cinnamon is bolder, spicier, and more aromatic than your average cinnamon.
• Unique: While apple pies and pumpkin treats often take center stage during this fall season, these scones bring a fresh, unexpected twist to fall baking.

Equipment and Tools to Make Caramel Apple Vietnamese Cinnamon Scones

Cutting board and knife: to cut apples and scones into wedges

Box grater: for grating frozen butter

Measuring spoons and cups: to measure seasonings and other ingredients

Large bowl: for mixing ingredients

Pastry brush: for brushing cream overtop scones

Baking sheet and parchment paper

Pastry blender: optional, you can use your hands to create crumbs

Ingredients

Alright, let’s make our shopping list! To make this recipe, you will need…

Flour, baking powder, egg, brown sugar, vanilla: typical pantry ingredients for baking.

Vietnamese cinnamon, five spice and miso: you know I love adding Asian flair to my recipes!

Frozen butter and cream: adds flavour, flakiness, crisp edges, and rise.

Granny Smith: use your favourite apples but I used Granny Smith today.

Cane sugar: adds a nice crunchy topping to the scone.

How to Make Caramel Apple Vietnamese Cinnamon Scones

Let’s make this dish!

Prepare the dry ingredients and cut in butter. Whisk flour, baking powder, Vietnamese cinnamon and five spice together in a large bowl. Grate the frozen butter and add it to the flour mixture. Combine with a pastry cutter until the mixture becomes pea-sized crumbs. Place in the refrigerator as you mix the wet ingredients together.

Add in wet ingredients and apples. Whisk 1/2 cup cream, the egg, brown sugar, vanilla and miso together in a small bowl. Drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.

Shape. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. Press into an 8-inch disc and cut into 8 wedges.

Prepare the scones for baking. Brush scones with remaining cream and for extra crunch, sprinkle with cane sugar. Place scones on lined baking sheet and arrange 2-3 inches apart. Refrigerate 15 minutes.

Bake and serve. Bake at 400F for 22-25 minutes until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with caramel. Enjoy!

Caramel Apple Vietnamese Cinnamon Scones Options and Substitutions

Want to mix things up with this recipe? Feel free to…

• substitute Granny Smith apples with sweeter varieties like Honeycrisp or Fuji
• try using pears instead of apples. Bartlett or Bosc pears work well, offering a softer texture and delicate sweetness.
• use full-fat coconut milk or oat or soy cream to maintain the rich texture.
• replace the egg with a flaxseed “egg” by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for a few minutes to thicken.
• substitute brown sugar with granulated sugar, coconut sugar or a liquid sweetener like honey or maple syrup.
• use pumpkin pie spice or a combination of cinnamon, nutmeg, ginger, cardamom and cloves for an even deeper fall flavour profile.
• add additional toppings like pecans, walnuts, raisins or even a streusel topping!
• drizzle your scones with a simple maple glaze made from powdered sugar and maple syrup.

Storage and Reheating Tips

Refrigeration: If you have any leftover scones, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Make sure to label the container with the date for easy reference.

Freezing: If you want to extend the shelf life of your sauce, you can freeze them. Wrap each scone individually in plastic wrap and place them in a freezer-safe bag or container for 3 months. Avoid drizzling with caramel until after reheating.

Reheating in the air fryer: To reheat the scones, place it in a preheated air fryer and heat at 350F for 3 minutes.

Reheating in the microwave: If you prefer using a microwave, heat for 10-20 seconds. Be careful not to overheat, as this can make them dry.

*add the caramel drizzle after reheating.

Make Ahead Options

Make and Freeze the Dough (Unbaked): Follow the recipe as usual up until the point where you shape the dough into a disc and cut it into wedges. Place the scone wedges on a baking sheet lined with parchment paper, making sure they don’t touch each other. Freeze until solid, about 1-2 hours. Once frozen, transfer the wedges to an airtight container or freezer-safe bag. When you’re ready to bake, simply preheat the oven to 400°F (200°C), place the frozen scones on a baking sheet, brush with cream, sprinkle with sugar and bake for an additional 2-4 minutes beyond the usual baking time.

Refrigerate the Dough Overnight: Place the unbaked scone wedges on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight. The next morning, bake the scones straight from the fridge in a preheated 400°F (200°C) oven for 22-25 minutes.

Make Ahead Caramel: If you’re making your own caramel sauce or glaze, you can prepare it a day or two ahead. Store it in an airtight container in the fridge. Gently warm the caramel in the microwave or on the stove before drizzling it over freshly baked or reheated scones. Get the caramel recipe here.

Recipe Tips

Make sure your butter is frozen for the flakiest scones. This helps create that tender, crumbly texture that we all love in a scone.

After shaping the dough into wedges, pop the tray into the fridge for about 15 minutes before baking. This helps firm up the butter again, ensuring a flakier texture.

It’s important not to overmix your dough. Keep it light and just mix until it comes together—this helps the scones stay tender rather than tough.

Be careful not to overdo the miso. You want just enough to add a savoury element without overwhelming the scones.

Roll or pat the dough into a disc that’s about 1 inch thick. Thinner dough will yield drier scones, while thicker dough ensures moist, tender scones with a fluffy interior.

When cutting the dough into wedges, use a sharp knife or pastry cutter to ensure clean cuts.

Frequently Asked Questions

What do Caramel Apple Vietnamese Cinnamon Scones taste like? These scones are everything you love about autumn wrapped up in one tender, flaky bite. Tart Granny Smith apples provide a juicy contrast to the deep warmth of Vietnamese cinnamon, while a drizzle of caramel offers that indulgent sweetness we crave this time of year. Miso is a savoury element that adds a subtle umami richness, making these scones irresistibly unique.

What goes well with Caramel Apple Vietnamese Cinnamon Scones? Whether you’re hosting a cozy brunch, adding something special to your Thanksgiving dessert table, or simply looking for a warm, comforting treat to enjoy with a cup of tea, these scones won’t disappoint.

Why should I use frozen butter to make scones? When the buttery flour crumbs melt as the scones bake, they release steam, which creates pockets of air. These air pockets add a flaky center and keep the edges crumbly and crisp.

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Lastly, if you make my Caramel Apple Vietnamese Cinnamon Scones be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.