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.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

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.
recipes

Homemade Salted Caramel Sauce

You only need 4 easy ingredients to make this Homemade Salted Caramel Sauce. It’s perfect for almost anything from cakes, cupcakes, cheesecake, cookies, brownies, apple pie to scones and more!

This Homemade Salted Caramel Sauce is liquid gold as you can use it to almost any desserts you can think of. It is sweet, salty, sticky and butter, and tastes so good on anything you partnered it with. This caramel sauce recipe does not require a candy thermometer. It is important to watch it very carefully so it will not burn. It only takes 10 short minutes to make it, it will thicken as it cools.

How to Make Homemade Salted Caramel Sauce?

In a medium saucepan, heat granulated white sugar over medium heat. In my case, I don’t mix the sugar until it melts into thick brown, amber coloured syrup. Be careful not to burn. At this stage, add the butter. It will rapidly bubble, so watch carefully. Stir the butter about 2 minutes or until is completely melted. Drizzle heavy cream very slowly while stirring. It will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise as it boils. Remove from the stove and stir in salt. Allow the syrup to cool down before using it to any desserts. Caramel sauce thickens as it cools.

You may also like my other sauce recipes:

Sweet and Sour Sauce

Homemade Keto Condensed Milk

Fish Balls Sauce


Homemade Salted Caramel Sauce Recipe

INGREDIENTS:

1 cup (200 grams) white granulated sugar

6 Tablespoons (90 grams) salted butter, room temperature (cut up into 6 pieces)

1/2 cup (120 ml) heavy cream

1 teaspoon salt

INSTRUCTIONS:

  1. In a medium saucepan, heat granulated sugar over medium heat. Don’t mix the sugar, just let it melt for a while. Sugar will form clumps but it will eventually melt into thick brown, amber-coloured syrup. At this point, use a high-heat resistant rubber spatula or wooden spoon, stir the sugar constantly. Be careful not to burn it.
  2. Once the sugar has turned into an amber-coloured syrup, immediately add the butter. The caramel will bubble rapidly at this stage, be careful.
  3. Continuously stir until the butter is completely melted, about 2 minutes.
  4. Drizzle in 1/2 cup of heavy cream very slowly while stirring. Again, the mixture will rapidly bubble when the heavy cream is added. Allow it to boil for a minute. It will rise as it boils.
  5. Turn off the heat and remove the saucepan from the stove. Add 1 teaspoon of salt into the sauce. Slightly cool the caramel sauce and allow it to thicken.

Serve and enjoy this Homemade Salted Caramel Sauce with family and friends!

NOTES:

  • Be careful not to burn the sugar. Don’t worry when the sugar forms clumps, it will eventually melt and turn into a thick brown amber-coloured syrup.
  • When you add the butter into the melted sugar, it will bubble rapidly. Same will happen once you add the cold heavy cream.
  • After adding the butter and you noticed that the sugar is clumped up, immediately remove the saucepan from heat and vigorously whisk it until it is combined again. Keep whisking then return to heat when it’s all combined again.
  • You can wear kitchen gloves to avoid splatter.
  • Once the caramel sauce cools, it will thicken. At this stage, you can pour it in a glass jar and cover the lid tightly. Store up for 1 month in the refrigerator. It will solidify in the refrigerator, just reheat it before using again.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this recipe, please like and leave a comment below! Thank you!

cakes

Caramel Macchiato Cake – Coffee by BTS

I made Caramel Macchiato Cake for my daughter’s 15th birthday. Originally her birthday cake was supposed to be a Perfect Chocolate Cake with an edible image of Jung Kook’s abs on top. Haha! Yes, you read that right! She was so obsessed with Jung Kook’s abs in their hit song Fake Love that was released this year.

The thing is, I forgot to make an order for that edible image and so I asked her what type of cake does she like and said she likes mocha cake or coffee based cake. And so I thought, Jung Kook’s song Coffee…

To be honest, I made a huge mistake in the frosting. This cake calls for Swiss Meringue Buttercream and it’s my first time to do it. It was going well at first until the buttercream had crumbled like tofu! I was about to toss it out but then I searched the internet and thought maybe there’s a way to revive this buttercream. I followed the steps, it became smooth but it’s not the consistency I wanted so I ended up using the easy and simple buttercream that I’m used to make. That went well.

So there you have it folks… my recipe for Caramel Macchiato Cake. I hope you like it  as much as we did.

Caramel Macchiato Cake

INGREDIENTS:

For the Cake:

3 ½ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup boiling water
¼ cup espresso powder
113 grams (1cup or 2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs
½ cup milk, room temperature

For Caramel Sauce

1 cup granulated sugar
6 tbsp unsalted butter, cut into cubes
½ cup heavy cream

For Caramel Buttercream:

150g butter, softened
2 cups icing sugar
1-2 Tbsp espresso extract

INSTRUCTIONS:

FOR CAKES:

1. Preheat oven to 350 F or 180C degrees. Grease and flour three 8 inch round cake pans. Line with baking paper or parchment paper.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together.

3. In a small cup, combine the boiling water and espresso. Set aside to cool.

4.  Using an electric mixer, beat butter and sugars on medium speed until light and fluffy. It will take about 3-5 minutes. Add in eggs one at a time until well combined. Scrape down the sides of the bowl as needed.

5. Combine the espresso mixture with milk.

6. Add the flour mixture and espresso-milk mixture to the batter alternately. Starting and ending with flour mixture. Make sure to beat well every after addition.

7. Divide the batter into 3 pans. Bake cakes for 30-35 minutes or until the center springs back when touched and a toothpick comes out clean. Cool cakes for at least 10 minutes before transferring to a cooling rack.

For Caramel Sauce:

1. In a medium saucepan, melt sugar over medium-high heat. Whisk the sugar when it starts melting. Sugar will clump while whisking but just keep keep whisking until all sugar is melted. At this stage, stop whisking it and let it turn into a deep amber color. Swirl the pan to mix. Keep a good eye on the caramel, as it will get burn easily.

2. Whisk in the butter and mix until completely melted and incorporated. Remove pan from heat.

3. Gradually add in the heavy cream and whisk until smooth.

4. Transfer caramel immediately into a glass jar. Set aside and let it cool.

For Caramel Buttercream:

1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

2. Add the remaining icing sugar and one tablespoon of the coffee extract and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture.

For Toppings:

I alternately swirled some frosting on top of the cake and I put maltesers on them. I also put French macarons alternately with the swirl of frosting. I also let the caramel sauce drip on the side of the cake and made swirly bits on top to replicate Starbucks Caramel Macchiato’s design.

If you somehow replicate this Caramel Macchiato Cake recipe, please let me know if it goes well with you. I like to hear your baking stories.

Adapted from: A Classic Twist

brownies and slices

Cookie Caramel Slice

I always buy coffee in a cafe just across school, but I really haven’t tried much of their baked goodies. This cookie caramel slice caught my eye and I thought if I buy it today and have a taste, it would give me an idea how it tastes like and in the near future, I could make my own at home. 
Yes, the name says it all, Cookie Caramel Slice; it’s a cookie and there’s a caramel in it, and obviously it’s a slice haha! So yup, there’s no confusion in there, whatsoever. It’s yummy, although it’s getting a little bit too sweet if you eat half of it already. 
A little bit size would be perfect instead of having a big slice of it. But believe me, this cookie caramel slice is a winner.
cakes

Caramel Cake

Caramel Cake from Estrel’s Bakeshop became popular these days though it has been established since 1946. For it to last that long, it must be really gooooooooood!!! There shop is located at 54 Scout Tobias corner South Limbaga Brgy, Laging Handa, Quezon City, Philippines with Telephone Numbers: 372-2965; 371-7938.

To be honest, I have never tried Estrel’s Caramel Cake ever in my life. But I just noticed that it was really famous so I thought to give it a try and make my own version of it. I assumed that the cake is made of Vanilla Chiffon Cake to compromise the sweetness of the Caramel Icing. I had the hard time looking for the Caramel Icing recipe. There’s nothing that I could find in making a caramel cake like the Estrel’s does so I searched some more. After a long hours of  googling, I stumbled in a site making a caramel which is not particularly for this cake but I thought that this could be it. So I baked the cake and made the icing and I was very happy that I did it right. I had to admit though that the buttercream icing decoration was not very nice, I did my buttercream very watery and end up that way. And because I do not have proper tools for baking yet, this things happens lol. And as you noticed the flower on the center of the cake is actually fake lol. But other than that, everything is perfect.
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