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
  1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
  2. In a small bowl, stir together apples, melted butter, and 1⁄2 teaspoon granulated sugar. Transfer mixture to a prepared baking sheet.
  3. Bake until tender, 15 to 20 minutes. Let cool completely.
  4. 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.
  5. 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.
  6. 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.
  7. Brush tops of scones with beaten egg.
  8. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apple-toffee-scones/