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Caramel Apple Cinnamon Scones - These Look Delicious!
Food & Drink
2 cups (240g) all-purpose flour (measured correctly), plus more for hands and work surface
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons ground cinnamon
½ teaspoon salt
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large Eggland's Best egg
1/2 cup (100g) packed light or dark brown sugar
1 teaspoon vanilla extract
1 heaping cup (125g) peeled and chopped apple (I use Granny Smith)1
optional: 1 Tablespoon cream and coarse sugar
1/2 cup (120ml) store-bought or homemade caramel sauce2
Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, baking powder, cinnamon, and salt. Grate the frozen butter (I use a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, brown sugar, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the chopped apple. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.
Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with optional 1 Tbsp cream and sprinkle with coarse sugar. (Makes them shiny and gives a little extra crunch!)
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes before drizzling with caramel sauce.
Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
I say 1 "heaping" cup because this amount does not need to be terribly accurate. Anything from 1 cup - 1 and 1/4 cups works. Don't use too much or else the scones won't keep their shape from all the apple chunks and juices.
If using my homemade caramel sauce, please keep in mind this is a salted caramel. For a sweeter caramel, reduce salt to 1/2 teaspoon. You can make the caramel sauce in advance-- see make ahead tip in the caramel recipe.
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