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Apple Caramel Scones

Easy

Apple Caramel Scones

Nadia Boachie

Nadia Boachie

Apple Caramel Scones

Method

Apple Caramel Scones 8 Steps

  • Step 1

    In a bowl whisk flour, baking powder, cinnamon and salt together. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter or fork until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together. It is important to keep everything cold. 

  • Step 2

    In a separate bowl mix 1/2 cup heavy creamegg, brown sugar and vanilla extract together. Remove flour mixture from fridge and drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.

  • Step 3

    Place the dough mixture on a flat surface. With floured hands, work the dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream. Press into an 8-inch disc and with a sharp knife or bench scraper cut into 8 even wedges.

  • Step 4

    Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.

  • Step 5

    Refrigerate scones for at least 15 to 30 minutes. This will prevent the scones from overspreading. 

  • Step 6

    Preheat oven to 400°F.  Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2-3 inches apart.

  • Step 7

    Bake for 22-25 minutes or 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.

  • Step 8

    Scones are best eaten fresh, but can be stored at room temperature in an airtight container with a paper towel for up to two days. Make sure the scones are cooled completely before storing.

Tags:

Apple caramel scones

Toronto Recipes

Fall recipes

Baking At Home

Easy

Apple Caramel Scones

Nadia Boachie

Nadia Boachie

Apple Caramel Scones

Yields:

Serves 8

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 25 mins

0.0

Rate This Recipe

American

Sweets

Ingredients

Apple Caramel Scones

  • 2 cups (240 grams) all-purpose flour, plus more dusting

  • 2 1/2 teaspoons baking powder

  • 1 1/4 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 cup (115 grams) unsalted butter, frozen

  • 1/2 cup (120mL) heavy cream (plus 2 tablespoons for brushing)

  • 1 large egg

  • 1/2 cup (100 grams) dark brown sugar, packed

  • 1 teaspoon pure vanilla extract

  • 1 heaping cup (125 grams) apple, peeled and chopped (I used Granny Smith)

  • Coarse sugar like turbinado (optional for topping)

  • 1/2 cup (120mL) store-bought or homemade salted caramel

Send list of ingredients to myself

Method

Apple Caramel Scones 8 Steps

  • Step 1

    In a bowl whisk flour, baking powder, cinnamon and salt together. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter or fork until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together. It is important to keep everything cold. 

  • Step 2

    In a separate bowl mix 1/2 cup heavy creamegg, brown sugar and vanilla extract together. Remove flour mixture from fridge and drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.

  • Step 3

    Place the dough mixture on a flat surface. With floured hands, work the dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream. Press into an 8-inch disc and with a sharp knife or bench scraper cut into 8 even wedges.

  • Step 4

    Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.

  • Step 5

    Refrigerate scones for at least 15 to 30 minutes. This will prevent the scones from overspreading. 

  • Step 6

    Preheat oven to 400°F.  Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2-3 inches apart.

  • Step 7

    Bake for 22-25 minutes or 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.

  • Step 8

    Scones are best eaten fresh, but can be stored at room temperature in an airtight container with a paper towel for up to two days. Make sure the scones are cooled completely before storing.

Tags:

Apple caramel scones

Toronto Recipes

Fall recipes

Baking At Home