Watch the video showing you how to make these scones, then scroll to the bottom of this post to print out the complete recipe so you can make them at home.
Caramel apples aren’t a big deal in my house for a few very-good-reasons. Personally, I can’t seem to get behind the idea that biting into a round and sticky surface is somehow going to work out all right. My son isn’t allowed to bite into anything hard with his front teeth since he knocked part of his tooth out with a baseball bat last year. The caramel would latch onto that temporary tooth and suck it right out of his mouth. And my husband just isn’t into getting messy at all. I had to compromise with a fall caramel apple treat that would please everyone in my house- these Caramel Apple Scones. They are a tender scone flanked with fresh cinnamon apples, and there’s a caramel icing drizzled generously on top.
Ingredients needed for Caramel Apple Scones:
flour white sugar, brown sugar and powdered sugar butter apples Greek vanilla yogurt milk baking powder, baking soda, cinnamon and vanilla extract
How to make Caramel Apple Scones:
First things first: prepare the apples. You’ll chop them up finely for these scones. Cook them in a hot skillet with a little butter until they are softened, mix in the cinnamon, and let them cool.
Next: prepare the scone dough. Mix flour, sugar, baking powder, and baking soda.
Add cold chunks of butter and mix it again…
…until rough crumbs form.
Stir in the Greek vanilla yogurt and your cooled spiced apples.
On a floured surface, form the scone dough roughly into a 14 x 4-inch flattened log. Use a sharp knife to cut triangles (you’ll get 11 or 12).
Gently pull the triangles apart and set them on a silpat or parchment-lined baking sheet in the same shape, leaving about 1/2-inch between scones. When they bake, they’ll have some room to spread and crowd into each other, as pictured.
After cooling for a few minutes, use a knife to coax them apart and move them to a rack over a baking sheet.
Next: make the caramel icing. In a medium saucepan, melt the butter, and then add the brown sugar and milk. Stir, then transfer to a bowl. Add the vanilla and powdered sugar, and beat with an electric mixer until it turns creamy.
Drizzle the caramel icing onto the warm scones. Add as much or as little as you want.
I went for “much” drizzle, of course.
And then you can enjoy them for breakfast… with coffee or tea or hot chocolate. Revel in the fact that you can eat them without getting a face full of sticky caramel and apple juices dripping down your chin, unless you like that sort of thing.
Here are a few more recipes for scones that you might enjoy:
Double Orange Scones with Orange Butter Summer Strawberry Scones Cinnamon Bun Scones Cape Cod Blueberry Scones Copycat Starbucks Vanilla Bean Scones Berry Scones
