Wednesday, November 7, 2012

Caramel Apple Scones

Every Monday, my mom brings something to work for her Monday morning meeting. Last Monday she made these beauties and I had to share the recipe. They were soooooo good and so easy!

The great thing about this recipe is that the dough can be frozen or you can make the scones up the night before
, refrigerate and cook in the morning so that you have warm gorgeous scones for breakfast!

Caramel Apple Scones

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt (you could use regular salt if you don't have kosher)
3/4 pound cold unsalted butter, diced
4 eggs, beaten
1 cup cold heavy cream
1 cup Caramel Bits or cut up pieces of caramel
1 cup Granny Smith apple, pealed and chopped
Raw cane sugar to sprinkle

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, and salt. 
Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! 
Combine the Caramel Bits and apple and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. If you are freezing your dough, wrap the dough in plastic wrap and freeze until you are ready to use.
We have scone pans, as you can see in the picture. If you have them, spray with cooking spray and press dough into pan. Fill about 3/4 of each section.
If you don’t have scone pans, that is totally fine! Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. 
Using a circle or triangle cookie cutter, cut out the dough. Place the scones on a baking pan lined with parchment paper. Continue to use the scraps of dough until you have used it all!
If you are baking your scones immediately, brush the top of the scones with an egg wash, sprinkle with sugar and bake for 20-25 minutes, until the tops are browned. The scones will feel firm if finished.

I hope you enjoy this recipe! My mouth is watering just thinking about them. I may have to make some more very soon!

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