Mimicking the flavors of a caramel apple, these decadent scones are sure to please, especially at an autumnal teatime.
Apple & Toffee Scones
Serves: 12
Ingredients
- 1 cup peeled, diced apples*
- 1 tablespoon unsalted butter, melted
- 1⁄4 cup plus 1⁄2 teaspoon granulated sugar, divided
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1⁄4 cup English toffee bits
- 1 cup cold heavy whipping cream
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
- In a small bowl, stir together apples, melted butter, and 1⁄2 teaspoon granulated sugar. Transfer mixture to a prepared baking sheet.
- Bake until tender, 15 to 20 minutes. Let cool completely.
- In a large bowl, whisk together flour, baking powder, salt, and remaining 1⁄4 cup sugar. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in toffee bits.
- In a small bowl and using a fork, stir together cream and cooled apple mixture. Add to flour mixture, stirring just until a dough begins to come together. Using hands, gently bring dough together in bowl.
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2 1⁄4-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones, evenly spaced, on prepared baking sheet.
- Brush tops of scones with beaten egg.
- Bake until scones are golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
Notes
*We used Pink Lady apples.
