Ever have those days where you suddenly get the strong craving for a very specific, flavor/texture combination and you just can’t rest until you have it? Well- that was me last weekend. For some reason I was just dying for caramel apple scones. I wanted the buttery texture, the tart apples and also gooey drippy caramel. I also didn’t want to think too hard and conceive this on my own- so- I browsed a bit and discovered what seemed like a great recipe that I happened to have everything for. I didn’t hesitate much, and less than an hour later- I was biting into the most buttery, soft and delicious scone ever. I just love when that happens!
As is, this recipe is really wonderful- but- I did tweak it a bit based on what I had and my personal tastes. I wanted there to be loads of apple chunks in the scones, making sure every bite had some, so I added an extra whole apple. I also made them mini size, as I wanted to take them to a brunch, (and I figured small sizes would let more people taste.) I also accidentally added cinnamon to both the apples and the dough, which turned out to be a wonderful thing. The scones had a full cinnamon-apple flavor- and the surprise of the caramel glaze put them over the edge.
And actually, I think the caramel glaze may be my favorite part of this entire recipe. It is easy to whip together, tastes like the most delicious homemade caramel, but also slightly hardens over time like most glazes. This makes it a perfect thing to drizzle over cookies, cakes, doughnuts etc. I have no doubt that I will be using it many times in the future. It would be amazing over these pumpkin cookies don’t you think? Yum.
- 1 tablespoon butter
- 2 large apples, peeled and chopped (tart apples like granny smith are best.)
- 1 teaspoon cinnamon
- for the scones:
- 3 cups all-purpose flour
- ⅓ cup granulated white sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- ½ tsp. salt
- ½ cup (1 stick) unsalted cold butter, cut into small pieces
- 1 cup vanilla flavored greek yogurt*
- 1 tsp cinnamon
- for the caramel icing:
- 4 Tablespoons unsalted butter
- ½ cup packed light brown sugar
- 2 Tablespoons milk or cream
- ¼ teaspoon vanilla extract
- pinch of sea salt
- ½ to ¾ cup sifted powdered sugar
- Preheat the oven to 350 degrees F. Line a baking sheet with a silpat mat or parchment paper.
- Melt the butter in a small saucepan over medium heat. Add the apples and cinnamon, and stir for 4-5 minutes while they cook and soften. Transfer the apples to a bowl and place in the fridge to cool while you prep the scone dough.
- In the bowl of a mixer, combine the flour, sugar, baking powder, salt, and baking soda. Add the butter and mix until coarse crumbs form (a food processor also makes this very easy, or you can use your hands to break up the butter a bit.)
- Stir in the yogurt and apples until the dough comes together (don't overmix, and use your hands if needed to smush it all together- it's a dry dough).
- Turn the dough out onto a lightly floured surface and and form a long rectangular log. Use a sharp knife to cut the whole rectangle in half and then each half into triangular-shaped scones. (Depending on size- I made minis, you could make large ones too.)
- Place the un-baked scones on your prepared baking sheet, leaving about ½-inch between scones.
- Bake for 15 to 18 minutes, or until they are cooked through and no longer doughy in the middle. Let them cool for a few minutes- and then transfer to a cooling rack.
- In small saucepan, melt the butter. Stir in the brown sugar and milk. Cook over medium-low heat for 1 minute.
- Transfer to a mixing bowl and mix in medium speed to cool the mixture slightly. Stir in the vanilla and ½ cup sifted powdered sugar.
- Beat with an electric mixer until well blended. If necessary, add more milk or powdered sugar to get the right consistency. (I had half & half on hand, and I needed a little more to thin it out.)
- Drizzle icing over warm scones.
Recipe adapted from: Recipe Girl