These scones are crisp and buttery, but crumbly and tender on the inside. They are subtely sweet, perfect for breakfast or for an afternoon pick me up. Recipe source : sallysbakingaddiction.com
- 2 cups all purpose flour + additional for hands and work surface
- 2 1/2 tsp. baking powder
- 1 1/4 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter, frozen
- 1/2 cup heavy cream + additional for brushing
- 1 large egg
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
- 1 heaping cup peeled and chopped apple
- coarse sugar (optional)
- caramel sauce
In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Use a hand grater to grate the frozen butter and toss it into the flour mixture. Combine it with either a pastry cutter, a fork or your fingers until the mixture resembles coarse meal. Set this bowl in the freezer for a few minutes. Preheat the oven to 400°F. Line a large baking tray with either parchment paper or a silicone baking mat and set it aside.
In a small bowl, whisk together the cream, egg, brown sugar and vanilla until well combined. Drizzle over the dry mix and use a rubber spatula to toss it all together until it’s all just moistened. Then gently fold in the apples. The dough will be a bit wet and sticky. Flour your hands and a work surface, then use your hands to form the dough into a ball and transfer it to the floured surface. Press it into a disc shape, about 8″. Use a very sharp knife to cut it into 8 equal wedges.
Place the wedges onto the prepared pan and set the pan in the fridge for 15 or so minutes. After that, brush the wedges with additional cream and sprinkle a little coarse sugar over each one. Then bake for 20-25 minutes, until they are golden brown around the edges and lightly browned on the tops. Let them cool for a few minutes, then drizzle them with the caramel sauce.
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