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Scones with Caramel & Apples!

Submitted by: laree on February 18, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Scones with Caramel & Apples!

Can you tell the family has been in a sconey-mood lately? This time with caramel and apples!

//

These scones, when taste-tested by a co-worker, were described as, “The best thing I have ever put into my mouth.” Another said, “I should take cooking lessons from you.”

[Laree fluffs …

Difficulty:

Ingredients

Directions

Can you tell the family has been in a sconey-mood lately? This time with caramel and apples!


These scones, when taste-tested by a co-worker, were described as, “The best thing I have ever put into my mouth.” Another said, “I should take cooking lessons from you.”

[Laree fluffs her hair, preens a bit.]

That’s right, I ROCK.

What do you mean? Of COURSE, I didn’t make it up. They liked my scones! They are REAL people. REAL, I TELL YOU!!

I gotta taste-test these recipes on someone, ya know.

How to make Caramel Apple Scones:

2 cups flour
1/3 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into 1/4 inch squares.
1/2 cup caramel pieces, or chopped caramels
1 apple, cored and chopped.
1 cup heavy cream, 2 tbsp reserved (water or milk works just fine)

Mix the first 4 ingredients in a bowl, pour into the food processor.

Using the pastry blade, combine the chilled butter with dry ingredients until the dough clumps into pea-sized balls.

Add 3/4 cup plus 2 tablespoons heavy cream. Blend until well combined.

Add in apple and caramel, mix well.

Remove dough from food processor, and form dough into a circle on a Silpat or lightly greased pan.

Using a large knife, cut the dough into 8 wedges. Arrange wedges on Silpat, about 2 inches apart.

Brush the tops of the wedges with the remaining heavy cream.

Bake at 450 degrees for 13-15 minutes.

Look at the caramel oozing out….mmmm!


Get the handy print page and save this to your recipe box here:
Caramel Apple Scones.


Larissa blogs at The Henway.


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Comments

9 comments | RSS feed for comments of this post

  1. 2-18
    6:42
    am

    Does that look GOOD or what? I love to make scones and will have to try this one. Larissa, if I gain weight, I’m blaming you!! LOL

  2. 2-18
    8:25
    am

    Go ahead, blame me. I gained ~10 pounds last week trying to perfect my pretzel-brownie treat.

    FYI- this scone recipe will sometimes get too stickyliquidy. I find it has to do with the type of flour I use.

    Be prepared to add flour if it is too gooey to work with. I have a tendancy to use the “until it looks right” method in my baking, which doesn’t help all the sane folks who actually follow recipes.

  3. 2-18
    10:44
    am

    Well! How disgusting do THESE look? At least you could find some folks willing (forced against their will, doncha know) to test them!

    (Pete tries desperately to find where the line forms for taste testing. You know, in the interest of science…)

  4. 2-18
    1:04
    pm

    These scones look awesome. How do they hold up if you bake one day and eat the next?

  5. 2-18
    1:06
    pm

    Are those round things in the first picture CARAMEL? Where did you find them? They look much easier than unwrapping and chopping the usual squares…

  6. 2-18
    1:37
    pm

    oh . . . my . . . goodness . . . oozing caramel, fluffy scone, apple . . . I can’t stop drooling! I think it’s time to bake!

  7. 2-20
    8:40
    am

    These just came out of the oven…they look and smell delicious. One thing though, I think I’m pastry challenged, because I couldnt get my dough to join together in the food processor, but it came together fine once I took it out and put it in a bowl and then added the apple and caramel.
    Thank you for the scone recipes….keep them coming please!

  8. 2-21
    7:48
    am

    so, on day two, these scones are still beautifully fluffy and soft….definitely a keeper!

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