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How to make perfect scones

Antwine Love makes delicious scones with caramel, apples and cinnamon.

www.melamorbakes.com

Caramel Apple Spice 

Ingredients

2 cups (240g) all-purpose flour 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 (115g) unsalted butter, frozen

1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)

1 large egg

1/2 cup (100g) packed light or dark brown sugar

1 teaspoon pure vanilla extract

3 (enough for three cups) Granny Smith apples peeled and chopped apple (I use Granny Smith)* (Reserve 1 ½ cups for the apple filling)

optional for topping: coarse sugar

1 bag (11 oz.) of caramel bites store-bought or homemade caramels *

Apple Filling

¼ teaspoon cinnamon

¼ cup apple cider

1/3 cup granulated sugar

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. See video above for a closer look at the texture. 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.

Pour onto the counter 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 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a knife cut into 8 wedges.

Brush scones with remaining heavy cream and 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 and refrigerate for at least 15 minutes.

While scones are in the refrigerator prepare the apple filling. In a saucepan put apples, cinnamon, apple cider and sugar and bring to a soft boil cooking the mixture for about 5-10 minutes (you don’t want the apples to become completely soft). Remove the apples from the stove and set aside to completely cool

Meanwhile, preheat 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).

Make a round indention in the scones and dollop a small (really I put a lot) amount of the apple mixture into the space

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 caramel.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

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