Side Pannel
Salted Caramel and Spple Scones
Salted Caramel and Spple Scones
- Recipe Submitted by maryjosh on 03/28/2019
Ingredients List
- For the Salted Caramel Sauce:
- 2 tablespoons (25 g) butter
- 3 tablespoons (35 g) brown sugar
- ⅓ cup plus 1 tablespoon (100 ml) heavy cream
- Good pinch of sea salt
- For the Scones:
- 2 cups (280 g/10 oz) all-purpose flour, sifted
- 2½ teaspoons baking powder
- ¼ cup (50 g/1.7 oz) granulated sugar
- ⅓ cup (75 g/2.6 oz) cold butter, cut into ¼-inch pieces
- ¼ cup Salted Caramel Sauce
- 1 medium apple
- 8-9 tablespoons whole milk
Directions
Preheat the oven to 375°F/190°C. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
To make the caramel sauce: put the butter, sugar and cream in a pan over low heat, stirring occasionally, until the mixture thickens. Add the salt and set aside to cool.
To make the scones: In a large bowl, mix together flour, baking powder, and sugar. Cut in the butter using a pastry blender or use your fingertips to rub in the butter, until the mixture resembles fine crumbs, and there are small uneven pieces of butter throughout.
Peel, core, and finely chop the apple. Add the apples and ¼ cup of the caramel sauce to the scone mix, reserving the rest to glaze the scones after baking. Add milk, and mix with a rubber spatula or use your hands to make a firm dough. If dough is too crumbly, add more milk as needed. Don’t overmix.
Transfer dough to a floured surface and pat dough into a 8-inch (20 cm) circle, about 1-inch thick. Cut circle into 8 even wedges. Place scones on prepared baking sheet, 2-inches apart. Bake for about 20 minutes until golden, cooked through, and springy to the touch. Transfer scones to a wire rack and leave to cool, then glaze them with reserved caramel sauce. Serve warm or at room temperature.
Scones are best eaten the same day they are made, but leftovers can be frozen for 2 months. Reheat in the oven before serving.
To make the caramel sauce: put the butter, sugar and cream in a pan over low heat, stirring occasionally, until the mixture thickens. Add the salt and set aside to cool.
To make the scones: In a large bowl, mix together flour, baking powder, and sugar. Cut in the butter using a pastry blender or use your fingertips to rub in the butter, until the mixture resembles fine crumbs, and there are small uneven pieces of butter throughout.
Peel, core, and finely chop the apple. Add the apples and ¼ cup of the caramel sauce to the scone mix, reserving the rest to glaze the scones after baking. Add milk, and mix with a rubber spatula or use your hands to make a firm dough. If dough is too crumbly, add more milk as needed. Don’t overmix.
Transfer dough to a floured surface and pat dough into a 8-inch (20 cm) circle, about 1-inch thick. Cut circle into 8 even wedges. Place scones on prepared baking sheet, 2-inches apart. Bake for about 20 minutes until golden, cooked through, and springy to the touch. Transfer scones to a wire rack and leave to cool, then glaze them with reserved caramel sauce. Serve warm or at room temperature.
Scones are best eaten the same day they are made, but leftovers can be frozen for 2 months. Reheat in the oven before serving.
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