Caramel Apple Scones

50 mins
Serves 8
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Directions

  1. 1Combine all-purpose flour, baking powder, and salt in a large mixing bowl.
  2. 2Combine all-purpose flour, baking powder, and salt in a large mixing bowl.
  3. 3Combine all-purpose flour, baking powder, and salt in a large mixing bowl.
  4. 4Grate cold unsalted butter into the flour mixture.
  5. 5Grate cold unsalted butter into the flour mixture.
  6. 6Grate cold unsalted butter into the flour mixture.
  7. 7Mix the butter into the flour with your hands until it resembles coarse crumbs.
  8. 8Mix the butter into the flour with your hands until it resembles coarse crumbs.
  9. 9Mix the butter into the flour with your hands until it resembles coarse crumbs.
  10. 10Add chopped apples to the flour mixture.
  11. 11Add chopped apples to the flour mixture.
  12. 12Add chopped apples to the flour mixture.
  13. 13Pour in cold buttermilk and mix just until the dough comes together.
  14. 14Pour in cold buttermilk and mix just until the dough comes together.
  15. 15Pour in cold buttermilk and mix just until the dough comes together.
  16. 16Transfer the dough to a clean surface and form into a block.
  17. 17Transfer the dough to a clean surface and form into a block.
  18. 18Transfer the dough to a clean surface and form into a block.
  19. 19Wrap the dough in plastic wrap and refrigerate for 15 minutes.
  20. 20Wrap the dough in plastic wrap and refrigerate for 15 minutes.
  21. 21Wrap the dough in plastic wrap and refrigerate for 15 minutes.
  22. 22Remove the dough from the plastic wrap.
  23. 23Remove the dough from the plastic wrap.
  24. 24Remove the dough from the plastic wrap.
  25. 25Gently pat or roll the dough into a 1-inch thick rectangle.
  26. 26Gently pat or roll the dough into a 1-inch thick rectangle.
  27. 27Gently pat or roll the dough into a 1-inch thick rectangle.
  28. 28Cut the dough into 8-10 scones (squares or triangles).
  29. 29Cut the dough into 8-10 scones (squares or triangles).
  30. 30Cut the dough into 8-10 scones (squares or triangles).
  31. 31Transfer the scones to a baking sheet lined with parchment paper.
  32. 32Transfer the scones to a baking sheet lined with parchment paper.
  33. 33Transfer the scones to a baking sheet lined with parchment paper.
  34. 34Brush the tops of the scones with beaten egg.
  35. 35Brush the tops of the scones with beaten egg.
  36. 36Brush the tops of the scones with beaten egg.
  37. 37Sprinkle granulated sugar on top of each scone.
  38. 38Sprinkle granulated sugar on top of each scone.
  39. 39Sprinkle granulated sugar on top of each scone.
  40. 40Preheat oven to 375°F (190°C) and bake for 30-35 minutes until golden brown.
  41. 41Preheat oven to 375°F (190°C) and bake for 30-35 minutes until golden brown.
  42. 42Preheat oven to 375°F (190°C) and bake for 30-35 minutes until golden brown.
  43. 43Add cane sugar to a small saucepan to begin a dry caramel.
  44. 44Add cane sugar to a small saucepan to begin a dry caramel.
  45. 45Add cane sugar to a small saucepan to begin a dry caramel.
  46. 46Heat over low until the sugar melts and turns a deep amber color.
  47. 47Heat over low until the sugar melts and turns a deep amber color.
  48. 48Heat over low until the sugar melts and turns a deep amber color.
  49. 49Once fully melted, add softened unsalted butter a few pieces at a time, stirring constantly.
  50. 50Once fully melted, add softened unsalted butter a few pieces at a time, stirring constantly.
  51. 51Once fully melted, add softened unsalted butter a few pieces at a time, stirring constantly.
  52. 52Slowly pour in warmed whipping cream in three additions, mixing well between each one.
  53. 53Slowly pour in warmed whipping cream in three additions, mixing well between each one.
  54. 54Slowly pour in warmed whipping cream in three additions, mixing well between each one.
  55. 55Allow the caramel to gently simmer for less than one minute, then remove from heat and let cool slightly.
  56. 56Allow the caramel to gently simmer for less than one minute, then remove from heat and let cool slightly.
  57. 57Allow the caramel to gently simmer for less than one minute, then remove from heat and let cool slightly.
  58. 58Dust the cooled scones with a little powder sugar.
  59. 59Dust the cooled scones with a little powder sugar.
  60. 60Dust the cooled scones with a little powder sugar.
  61. 61Drizzle generously amount of caramel over the scones.
  62. 62Drizzle generously amount of caramel over the scones.
  63. 63Drizzle generously amount of caramel over the scones.

Ingredients

  • 170 g cold unsalted butter
  • 170 g cold unsalted butter
  • 170 g cold unsalted butter
  • 425 g all-purpose flour
  • 425 g all-purpose flour
  • 425 g all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 2.5 teaspoons kosher salt
  • 2.5 teaspoons kosher salt
  • 2.5 teaspoons kosher salt
  • 300 g cold buttermilk
  • 300 g cold buttermilk
  • 300 g cold buttermilk
  • 200 g chopped apples
  • 200 g chopped apples
  • 200 g chopped apples
  • 1 egg, beaten
  • 1 egg, beaten
  • 1 egg, beaten
  • granulated sugar
  • granulated sugar
  • granulated sugar
  • 200 g cane sugar
  • 200 g cane sugar
  • 200 g cane sugar
  • 80 g unsalted butter, softened
  • 80 g unsalted butter, softened
  • 80 g unsalted butter, softened
  • 125 g warmed whipping cream
  • 125 g warmed whipping cream
  • 125 g warmed whipping cream
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon sea salt

Equipment

large mixing bowlgraterspatulaplastic wrapknifebaking sheetparchment paperbrushsmall saucepanwhiskplate

Tips

  • To achieve flaky scones, grate frozen butter into the flour mixture and mix lightly with hands.
  • Do not overmix the dough to keep the scones tender.
  • For variations, add lemon zest, swap apples for raspberries, or drizzle with a different glaze.
Caramel Apple Scones | Clip Recipe