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Caramel Apple Pecan Coconut Oil Scones

Everything you love about caramel apples in healthy coconut oil scone form! These flaky scones are quickly going to become a keeper fall weekend breakfast.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 scones
Calories 332kcal



  • 4 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup coconut sugar or brown sugar
  • 1 cup cold coconut oil cubed into 1/2-in pieces
  • 3/4 cup greek yogurt
  • 2 large eggs
  • 1/2 cup half-and-half cream
  • 1 tablespoon vanilla extract
  • 2 medium apples peeled and diced into 1/2-in cubes
  • 1/2 cup chopped pecans

Caramel Glaze

  • 1/4 cup butter
  • 1/4 cup coconut sugar or brown sugar
  • 1 tablespoon agave syrup
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt


  • Preheat oven to 425F. Line two baking sheets with parchment paper. Set aside.
  • In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in coconut oil until crumbly. Mix in yogurt, eggs, cream, and vanilla until a shaggy dough forms. Mix in apples and pecans.
  • Turn dough onto a floured surface and gently knead several times until dough comes together. Divide dough in half and pat each half into a 1-in thick round. Cut each round into 8 wedges and place wedges on prepared baking sheets.
  • Bake scones at 425F 13-15 minutes or until golden-brown. Remove from oven and cool on a wire cooling rack.
  • Make the caramel glaze: In a small saucepan, bring butter, sugar, and agave to a low boil, stirring occasionally until golden-brown and caramel is slightly thickened. Remove from heat and whisk in baking soda and salt.
  • Drizzle warm caramel glaze over scones and serve. Enjoy!


Serving: 1g | Calories: 332kcal | Carbohydrates: 38g | Protein: 6.2g | Fat: 18.8g | Saturated Fat: 14.5g | Polyunsaturated Fat: 4.3g | Cholesterol: 34mg | Sodium: 204mg | Fiber: 3.6g | Sugar: 15.4g