How To Make Caramel Apple Cinnamon Scones
You’ll undoubtedly fall in love at first bite of these Caramel Apple Cinnamon Scones, buttery and cinnamon-spiced treats topped with salted caramel!
Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater.
Add it to the flour mixture and combine with a pastry cutter, two forks, or fingers until the mixture comes together in pea-sized crumbs.
Place in the refrigerator or freezer while mixing the wet ingredients together.
Whisk ½ cup of the heavy cream, egg, brown sugar, and vanilla extract together in a small bowl.
Drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work the dough into a ball as best that it can be done. The dough will be sticky.
If it’s too sticky, add a little more flour. If it seems too dry, add 1 to 2 more tablespoons of heavy cream.
Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush the scones with the remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (This can be done before or after refrigerating in the next step.)
Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Line a large baking sheet with parchment paper or a silicone baking mat.
After refrigerating, arrange the scones 2 to 3-inches apart on the prepared baking sheet(s).
Bake for 22 to 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.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Freeze Before Baking: Freeze the scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping them with icing. It is preferable to freeze them in a freezer-friendly bag or container. To thaw, leave it out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300 degrees F oven for 10 minutes.
- Overnight Instructions: Prepare the scones until brushed with heavy cream before refrigerating. Cover and refrigerate overnight. Continue with the recipe the following day.
- Over-spreading: Start with a very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
- Apples: For a “heaping” cup, it does not need to be terribly accurate. Anything from 1 cup to 1¼ cups works. Don’t use too much or else the scones won’t keep their shape from all the apple chunks and juices.
- Calories: 327.21kcal
- Fat: 17.99g
- Saturated Fat: 10.98g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.84g
- Polyunsaturated Fat: 0.91g
- Carbohydrates: 37.42g
- Fiber: 1.39g
- Sugar: 12.34g
- Protein: 4.53g
- Cholesterol: 74.18mg
- Sodium: 217.11mg
- Calcium: 140.52mg
- Potassium: 87.25mg
- Iron: 1.85mg
- Vitamin A: 168.72µg
- Vitamin C: 0.73mg
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