Ingredients: |
Ingredients: 4 c plus 1/4 c all-purpose flour
1/4 c sugar
2 tbl baking powder
2 tsp kosher salt (you could use regular salt if you don't have kosher)
3/4 pound cold unsalted butter, diced
4 eggs, beaten
1 c cold heavy cream
1 c Caramel Bits or cut up pieces of caramel
1 c Granny Smith apple, pealed and chopped
Raw cane sugar to sprinkle
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Directions: |
Directions:Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, and salt.
Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy!
Combine the Caramel Bits and apple and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. If you are freezing your dough, wrap the dough in plastic wrap and freeze until you are ready to use.
Spray pan with cooking spray and press dough into pan. Fill about 3/4 of each section.
Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.
Using a circle or triangle cookie cutter, cut out the dough. Place the scones on a baking pan lined with parchment paper. Continue to use the scraps of dough until you have used it all!
If you are baking your scones immediately, brush the top of the scones with an egg wash, sprinkle with sugar and bake for 20-25 minutes, until the tops are browned. The scones will feel firm if finished. |
This recipe for Caramel Apple Scones is from