bread

Apple Caramel Scones

These Apple Caramel Scones are soft in the inside with crisp crumbly edges. It is buttery and moist. The Homemade Salted Caramel Sauce gives it a good sweetness into it that makes you want to have one bite to the next.

My family is obsessed with scones. Their ultimate favourite is the cheese scones that I always make. But today, we are making Apple Caramel Scones because why not? If you have too many apples in your fruit bowl or maybe in your backyard, might as well make them into these yummy sweet scones that everyone loves. It tastes like apple pies.

How to Make Apple Caramel Scones?

In a large bowl, whisk flour, baking powder, cinnamon and salt. Mix in the grated frozen cold butter into the flour mixture using a pastry cutter, 2 forks or fingers until it resembles bread crumbs. I grate cold butter as I find it easier to make a crumb-like mixture. Place the bowl in the fridge while mixing the wet ingredients together. In another bowl, whisk together 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the flour mixture, add chopped apples then mix together until everything has come together. The dough will appear wet and moist. Pour the dough onto a lightly floured work surface, work the dough into a ball and press into an 8-inch round disc. With a sharp knife or dough scraper, cut the dough into 8 wedges. Brush each scone with remaining heavy cream and sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes. At this point, you can start preheating the oven to 400 degrees F (200 degrees C). Bake the scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove the scones from the oven and cool on a wire rack for a few minutes before topping with caramel.

You may also like my other scones recipes:

Cheese Scones

Blueberry Lemon Scones

Classic Cheese Scones


Apple Caramel Scones

INGREDIENTS:

2 cups (240 grams) all-purpose flour, plus more for work surface

2 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (115 grams) unsalted butter, frozen

1/2 cup (120 ml) heavy cream (plus 2 Tablespoon for brushing)

1 large egg

1/2 cup (100 grams) packed light or dark brown sugar

1 teaspoon vanilla extract

1 heaping cup (125 grams) peeled and chopped apples

OPTIONAL FOR TOPPING: coarse sugar

1/2 cup (120ml) store-bought or homemade salted caramel

INSTRUCTIONS:

  1. In a large bowl, mix together flour, baking powder, cinnamon and salt. Grate the frozen butter using a box grater. Add the grated butter into the flour mixture and combine together using a pastry cutter, two forks or your fingers. Mix it until it resembles bread crumbs. Refrigerate it while you mix the wet ingredients together.
  2. In another bowl, whisk 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the wet mixture into the flour mixture. At this stage, you can add the chopped apples, and mix together until the dough appears to be moistened.
  3. In a lightly floured work surface, pour out the dough and make it into a ball. This will be sticky and wet, but that’s okay. If it is too sticky though, you can add a little more flour. If it becomes too dry, you can add 1-2 more Tablespoons heavy cream. Press the ball into an 8-inch round disc. Using a sharp knife or a pastry scraper, cut the dough into 8 wedges.
  4. Brush each scone with remaining heavy cream and sprinkle with coarse sugar for extra crunch.
  5. Place them on a plate or baking tray and refrigerate the scones for at least 15 minutes.
  6. While the dough is chilling, preheat the oven to 400 degrees F (200 degrees C).
  7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Take them out from the oven and cool for a few minutes before drizzling with Homemade Salted Caramel Sauce.

Serve and enjoy these Apple Caramel Scones with family and friends!

NOTES:

  • I grate frozen butter using box grater as I find it easier to work with.
  • You can use a pastry cutter, two forks or your fingers in combining the flour until it becomes together like bread crumbs.
  • The dough is sticky but not too sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
  • You can brush scones with heavy cream and sprinkle with coarse sugar before or after refrigerating them.
  • Keep scones at room temperature for 2 days or refrigerate them for 5 days.

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If you tried and loved this Apple Caramel Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
pastries

Classic Apple Pie

Ingredients for Pie Crust:

2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 – 120 ml) ice water

Procedure for Pie Crust:

1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
2. Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
3. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
4. After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.
5. Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Ingredients for  pple Filling:

2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 1/2 tablespoons (15 grams) cornstarch (corn flour)

Procedure for Apple Filling:

1. In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have about 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/3 cup (80 ml) and is syrupy and lightly caramelized.  (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
2. Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
3. Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Share and enjoy with family and friends!!!
Source: Joy of Baking

bread

Apple and Chocolate Muffins

INGREDIENTS:

2 cups plain flour
2 tsp baking powder
¾ cup golden caster sugar
1 egg
1 cup milk or a little bit more
75-80g unsalted butter
350g peeled and cored apples (cubed) – about 4 small apples
1 x 125g dark chocolate bar (chopped)

PROCEDURE:

1. In a bowl mix all dry ingredients together: flour, baking powder, chocolate and sugar.
2. Melt butter and leave aside till cooled down, combine with milk and egg, add to the bowl with dry ingredients.
3. Stir in apples.
4. Fill muffin tray with paper or silicon muffin cases, then fill each muffin case with the dough.
5. Bake in preheated oven to 180°C (356°F) for about 30 minutes till golden brown.

Source: Coffee and Vanilla

pastries

Apple Pie

Ingredients:

Pie Crust:
1 cup plain flour
1/2 cup self-raising flour
125 g butter, chilled, chopped
1/3 cup caster sugar
1 egg, separated
whipped cream, to serve

Apple Filling:
10 medium (1.25kg) granny smith apples, peeled, cored, cut into thin wedges
1/4 cup caster sugar
1/4 tsp ground cinnamon
2 tsp lemon juice

Procedure:
1. Place flours, butter and 1/4 cup sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/4 cup cold water. 
2. Process until pastry just comes together.
3. Turn pastry onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.

Apple Filling:
1. Place apples and 1/3 cup cold water in a saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5-7 minutes or until apples are tender. Drain.
2. Return apples to pan. Stir in sugar, cinnamon, and lemon juice. Set aside.

Assemble:
1. Preheat oven to 180C/160C fan forced. Grease a 3 cm deep, 20cm (base) round glass or ceramic pie dish.
2. Place two-thirds of the pastry between 2 sheets of baking paper. Roll out into a 30cm round. Line base and sides of prepared dish with pastry. Trim edges. Spoon in filling. Brush edge with a little eggwhite.
3. Place remaining pastry between 2 sheets of ba king paper. Roll out until large enough to cover dish.
4. Cover filling with pastry. Press edges together. Trim excess.
5. Make 2 cuts in top for steam to escape. Brush with remaining eggwhite. Sprinkle with remaining sugar.
6. Bake for 40-45 minutes or until golden. Serve with cream.