Autumn Caramel Apple Scones

Indulge in the heartwarming embrace of freshly baked goods with these exquisite Caramel Apple Scones. Picture this: a golden-brown exterior, wonderfully crisp, yielding to a tender, flaky interior bursting with the sweet-tart goodness of grated apples. As if that weren’t enough to tantalize your taste buds, a luscious drizzle of rich caramel sauce before serving elevates these scones from delightful to utterly divine. More than just a simple pastry, these scones are a celebration of cozy flavors, perfectly blending the comforting essence of autumn with the timeless charm of a classic baked treat. If you’ve been on a quest for the ultimate scone recipe that promises both tenderness and a remarkable flakiness, your search ends here. Prepare to fall in love with every bite of these irresistible caramel apple creations.

Irresistible Caramel Apple Scones: A Culinary Journey

My culinary adventures often lead me down paths of discovery, and this particular recipe for Caramel Apple Scones was born from a delightful challenge. I vividly recall the January 2012 Daring Bakers’ host, Audax Artifex, who dedicated countless hours to mastering the art of light and fluffy scones, often referred to as biscuits in some regions. Aud’s tireless efforts were aimed at equipping us with the knowledge to consistently create perfect batches in our own kitchens, and I eagerly embraced the opportunity to expand my baking repertoire. Up until then, my go-to had always been the impeccable Cook’s Illustrated Cream Scones, a recipe renowned for its reliability and delicious results. This challenge presented a unique chance to compare and contrast, pushing the boundaries of my standard baking practices.

The combination of apple and caramel has always held a special place in my heart, a duo that evokes feelings of warmth and indulgence. I confess, just thinking about it makes me drool – a delicious Apple and Caramel Spice Cake comes to mind! So, when faced with the opportunity to innovate, I decided to be truly daring. Instead of my usual choice of berries or dried fruits, I opted for grated fresh apple, hoping to infuse a new dimension of flavor and moisture into the scones. The result was nothing short of spectacular. These caramel apple scones emerged from the oven with an aroma that filled the kitchen, promising and delivering an experience that was truly fantastic. The delicate balance of sweet apple and rich caramel encased in a tender, flaky pastry was an absolute revelation, quickly earning a spot among my favorite recipes.

Crafting the Perfect Tender, Flaky Scone

What sets these Caramel Apple Scones apart is their truly outstanding texture and flavor. Each bite offers a harmonious blend of tenderness, achieved through careful mixing and precise ingredient ratios, complemented by an incredible flakiness that melts in your mouth. The subtle touch of decadence from the caramel drizzle transforms a simple scone into a gourmet treat. Without exaggeration, these are hands-down the flakiest scones I have ever had the pleasure of baking, a testament to the meticulous techniques employed in their creation.

Sharing these culinary gems with my girlfriends was an absolute joy, and they were met with enthusiastic approval. To elevate the experience, I served them alongside homemade clotted cream, whipped up to perfection in my Instant Pot. That clotted cream recipe is one I’m still perfecting, and I eagerly anticipate sharing it with you all very soon. But even without that indulgent accompaniment, these picture-perfect, flaky caramel apple scones stand magnificently on their own. Their golden-brown crust, dotted with sweet apple, and the anticipation of that rich caramel finish make them utterly irresistible. Don’t you just want to pop one of these delightful gems right into your mouth and savor every exquisite flavor? They’re perfect for a leisurely breakfast, an elegant brunch, or a comforting afternoon tea.

The Secret to Scone Perfection: Tips and Variations

Creating the ideal scone is an art, but it’s an art made simple with the right techniques. The key to that coveted tender and flaky texture lies in handling the dough gently and keeping ingredients cold. Frozen grated butter, for instance, is crucial as it creates steam pockets during baking, resulting in those beautiful layers. Overworking the dough is the enemy of a tender scone; a light touch ensures a delicate crumb. The choice of apple also plays a role – Golden Delicious or Honeycrisp offer a wonderful balance of sweetness and a firm texture that holds up well during baking. And don’t underestimate the power of a triple sift for your dry ingredients; it ensures an even distribution and an airy texture.

While these Caramel Apple Scones are a masterpiece on their own, the beauty of a basic scone recipe lies in its versatility. You can easily adapt this foundation to explore a myriad of flavors:

• Buttermilk Scones: For a tangier flavor and even lighter texture, swap regular cream for buttermilk and add a pinch of baking soda. Increase the fat slightly and aim for pea-sized butter pieces. Glaze with buttermilk for a classic finish.
• Australian Scone Ring (Damper Ring): A unique presentation where seven rounds form a ring with one in the center. Reduce the fat and knead the dough a bit more to achieve a finer crumb. Glaze with milk for a traditional look.
• Cream Scones: The foundational recipe, using heavy cream for richness. Ensure the fat is rubbed in to resemble beach sand for maximum tenderness, and knead gently.
• Cheese and Chive Scones: A savory twist! Add grated cheese (like cheddar), finely chopped chives, a touch of mustard powder, and a dash of cayenne pepper to the dry ingredients. These are best baked spaced apart for crispier sides.
• Fresh Herb Scones: Incorporate finely chopped fresh herbs such as parsley, dill, or chives after mixing the dry ingredients and butter for a fragrant and savory option perfect with soups or stews.
• Sweet Fruit Scones: For a classic sweet treat, add dried fruits like sultanas, raisins, currants, cranberries, or cherries along with a little extra sugar after the butter is incorporated.
• Wholemeal Scones: For a healthier, nuttier flavor, replace half of the all-purpose flour with wholemeal flour. This adds a lovely rustic texture.
• Wholemeal and Date Scones: Combine the goodness of wholemeal flour with chopped dates and a hint of extra sugar for a hearty and naturally sweet scone.

Each variation offers a new experience, proving that a great scone recipe is truly a blank canvas for your culinary creativity. Don’t be afraid to experiment and find your own favorite combinations!

More Scones Recipes You’ll Love:

• Coconut Chocolate Chunk Scones from Two Peas and Their Pod
• English Style Scones from Fifteen Spatulas
• Fresh Blackberry Scones
• Vanilla Bean Scones
• Peach Scones
• Cranberry Eggnog Scones
• Explore more delightful Easy Breakfast Recipes

The Recipe:

Caramel Apple Scones

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Yield
8

These delightful scones are tender, beautifully flaky, generously filled with sweet grated apple, and finished with a decadent drizzle of caramel, making them an unforgettable treat.

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅛ teaspoon ground cinnamon
• 1 tablespoon granulated sugar
• 2 tablespoons frozen grated unsalted butter
• Approximately ½ cup heavy cream
• 1 teaspoon vanilla extract
• ¼ cup grated apple (Golden Delicious or Honeycrisp recommended), peeled
• 1 tablespoon milk, for glazing (optional, for a golden finish)
• Caramel sauce, for drizzling (store-bought or homemade)

Instructions

1. Preheat your oven to a very hot 475°F/240°C/gas mark 9. This high temperature helps the scones rise quickly and achieve a crisp exterior.

2. Triple-sift the dry ingredients (flour, baking powder, salt, cinnamon) into a large bowl. Sifting multiple times ensures a light, airy texture and even distribution. If your kitchen is warm, refrigerate the sifted ingredients until they are thoroughly chilled.

3. Incorporate the frozen grated butter (or your chosen combination of fats) into the dry ingredients. Rub it in with your fingertips until the mixture resembles coarse bread crumbs, with some pea-sized pieces remaining for flaky scones. For a more tender crumb, continue rubbing until it feels like coarse beach sand.

4. Add nearly all of the liquid (heavy cream and vanilla) at once to the flour-fat mixture. Mix gently until a sticky dough just begins to form, adding the remaining liquid only if necessary. Remember, a wetter dough yields lighter scones. Gently fold in the grated apples until just combined. Be careful not to overmix.

5. Turn the dough out onto a lightly floured surface and lightly flour the top of the dough. For an even, homogeneous crumb, gently knead the dough about 4 or 5 times until it’s smooth, without pressing too firmly. If you desire a distinct layered effect in your scones, knead once very gently, then fold and turn the dough about 3 or 4 times until it has a smooth texture. A floured plastic scraper can be helpful for handling the dough.

6. Pat or gently roll out the dough into a rectangular shape, approximately 6 inches by 4 inches, and about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick).

7. Using a well-floured 2-inch (5 cm) scone cutter (or biscuit cutter), stamp out six rounds. Press straight down without twisting to ensure a good rise. Gently gather the scraps, re-form them into another ¾ inch (2 cm) layer, and cut two additional scones. Note that these last two scones may not rise as high due to the extra handling slightly toughening the dough. Alternatively, use a well-floured sharp knife to cut the dough into squares or wedges as preferred.

8. Arrange the scone rounds on a baking dish. For soft-sided scones, place them just touching each other. For crisp-sided scones, space them widely apart. If you desire a golden color, lightly brush the tops with milk. For a more traditional, rustic look, simply dust them lightly with flour.

9. Bake in the preheated very hot oven for approximately 10 minutes. Begin checking at 8 minutes, as home ovens can be unreliable at such high temperatures. The scones are ready when they are well-risen, lightly golden on top, and the sides are set.

10. Immediately transfer the baked scones onto a wire cooling rack to stop the cooking process. Serve them while they are still wonderfully warm, perhaps with an extra drizzle of caramel sauce.

Notes

Variations on the Basic Scone recipe can lead to endless culinary exploration. For Buttermilk Scones, simply replace the milk with buttermilk, add ¼ teaspoon of baking soda, and increase the fat to 4 tablespoons, aiming for pea-sized pieces of fat coated in flour. In Step 5, fold and turn the dough, arrange the rounds just touching in the baking dish, and glaze with buttermilk for a tangy finish.

To create an Australian Scone Ring (Damper Ring), follow the basic recipe but decrease the fat to 1 tablespoon, ensuring the fat is rubbed in until it resembles fine beach sand. In Step 5, knead the dough gently, and in Step 7, form seven rounds into a ring shape with the eighth round as the center. Glaze with milk for a traditional Australian damper.

For classic Cream Scones, use heavy cream instead of milk, add ¼ teaspoon of baking soda, and rub the fat into beach sand-sized pieces. Knead the dough in Step 5, place rounds just touching, and glaze with cream for rich, tender scones.

For savory Cheese and Chive Scones, add ¼ teaspoon of baking soda, ½ teaspoon sifted mustard powder (and ¼ teaspoon sifted cayenne pepper if you like a little kick) after Step 2. Then, fold in ½ cup (60 gm/2 oz) grated cheese and 2 tablespoons finely chopped chives. Aim for beach sand-sized fat particles, knead the dough, and space the rounds widely apart for crispy edges. Finish by sprinkling the tops with cracked pepper before baking.

Fresh Herb Scones can be made by adding 3 tablespoons of finely chopped herbs (such as parsley, dill, chives, or a mix) after Step 3, infusing a lovely aromatic flavor.

Sweet Fruit Scones are a classic. After Step 3, add ¼ cup (45 gm) dried fruit (e.g., sultanas, raisins, currants, cranberries, or cherries) and 1 tablespoon (15 gm) extra sugar for a delightful, fruity treat.

For Wholemeal Scones, replace half of the plain flour with wholemeal flour for a nutty, heartier texture. And for Wholemeal and Date Scones, combine the wholemeal flour substitution with ¼ cup (45 gm) chopped dates and 1 tablespoon (15 gm) sugar after Step 3.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 155Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 234mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 2g

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