Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup diced apples
- 1/2 cup caramel bits
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the diced apples and caramel bits.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently a few times.
8. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
9. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 8 scones.
Nutritional information:
Calories: 380
Fat: 21g
Carbohydrates: 43g
Protein: 5g
Sodium: 320mg
Sugar: 17g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Dried apples can be used instead of fresh apples.
- Butterscotch chips can be used instead of caramel bits.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
- Substitute the apples and caramel bits for other fruits and mix-ins, such as blueberries and white chocolate chips or raspberries and dark chocolate chips.
- Drizzle a caramel glaze over the cooled scones by whisking together 1/2 cup powdered sugar, 2 tablespoons caramel sauce, and 1-2 tablespoons of milk until smooth.
Tips and tricks:
- Make sure the butter is cold and cubed before cutting it into the dry ingredients.
- Use a light hand when kneading the dough to avoid overworking it.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more cream.
- For a flakier texture, freeze the scones for 10-15 minutes before baking.
Storage instructions:
Store the cooled scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the scones, wrap them in foil and bake in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar and a drizzle of caramel sauce.
Garnishes:
Garnish the scones with apple slices or caramel bits.
Pairings:
Pair the scones with a hot cup of coffee or tea.
Suggested side dishes:
Serve the scones with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the scones are too dry, add a little more cream to the dough.
- If the scones are too wet, add a little more flour to the dough.
- If the scones are not rising properly, make sure the baking powder is fresh.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients. Store the scones properly to avoid foodborne illness.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle. The modern version of scones is typically made with flour and baked in an oven.
Flavor profiles:
These scones have a buttery, flaky texture with a sweet and slightly tart flavor from the apples and caramel.
Serving suggestions:
Serve the scones warm or at room temperature for breakfast, brunch, or as a sweet snack.
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Taste: Sweet, Buttery, Caramelized, Apple, Nutty, Apple-Flavored