Apple Caramel Scones 8 Steps
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.
In a separate bowl mix 1/2 cup heavy cream, egg, 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.
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.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
Refrigerate scones for at least 15 to 30 minutes. This will prevent the scones from overspreading.
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.
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.
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.