Description
These apple cinnamon scones are buttery and moist with crisp-crumbly edges and soft flaky centers. Crunchy coarse sugar and salted caramel are the perfect finishing touches. Read through the recipe before beginning. Refrigerate the shaped scones for at least 15 minutes before baking, to help prevent the scones from over-spreading.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 2 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream, plus 2 Tbsp for brushing
- 1 large egg, cold
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 heaping cup (125g) peeled and chopped apple*
Optional Toppings
- coarse sugar
- 1/2 cup (120ml) store-bought or homemade caramel*
Instructions
- Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, brown sugar, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.
- Lightly dust a work surface with flour. Pour the dough mixture on top and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and if desired for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your refrigerator has space!) and refrigerate the shaped scones for at least 15 minutes and up to 1 day.
- Meanwhile, preheat the oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2–3 inches apart on the prepared baking sheet(s).
- Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with optional caramel sauce.
- Leftover scones keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping with caramel. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
- Overnight Instructions: Prepare scones through step 5. Cover and refrigerate overnight. Continue with the recipe the following day.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Box Grater | Pastry Cutter | Silicone Spatula | Bench Scraper | Brush | Baking Sheet | Silicone Baking Mat or Parchment Paper | Coarse Sugar
- Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into triangle shape (or whatever shape) using a silicone spatula.
- Apples: I say 1 “heaping” cup because this amount does not need to be terribly accurate. Anything from 1 cup to 1 and 1/4 cups works. Don’t use too much or else the scones won’t hold their shape.
- Caramel Sauce: If using my homemade caramel sauce, please keep in mind this is a salted caramel. For a sweeter caramel, reduce salt to 1/2 teaspoon. You can make the caramel sauce in advance—see make-ahead tip in the caramel recipe.