Go Back
+ servings

Caramel Macchiato Oatmeal Scones

Any caramel macchiato fan is going to go crazy over these bakery-style scones! Soft and flaky oatmeal scones are drizzled with a homemade salted caramel sauce for the ultimate coffee shop indulgence!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 scones


  • 1-1/2 cups white whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 1/3 cup coconut sugar or brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/4 cup half and half cream
  • 1/4 cup brewed espresso plus more for brushing
  • 1 tablespoon vanilla extract
  • 1 large egg

Caramel Sauce:

  • 1/4 cup butter
  • 1/4 cup coconut sugar or brown sugar
  • 2 tablespoons agave syrup
  • 1/4 teaspoon salt


  • Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt. Cut in butter until crumbly. Mix in cream, espresso, vanilla, and egg until a shaggy dough forms.
  • Turn dough onto a floured surface and gently knead several times until dough comes together. Pat dough into a 1-in thick round. Cut the round into 8 wedges and place wedges on prepared baking sheet. Brush with additional brewed espresso
  • Bake scones at 425F 13-15 minutes or until golden-brown. Remove from oven and cool on a wire cooling rack.
  • Make the caramel sauce: In a small saucepan over medium-high heat, melt butter. Add sugar, agave and salt and bring caramel sauce to a simmer, stirring occasionally until golden brown and thickened.
  • Remove caramel from heat and drizzle while warm over cooled scones. Let scones stand 5 minutes then enjoy!