Caramel Apple Spice
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 *
¼ teaspoon cinnamon
¼ cup apple cider
1/3 cup granulated sugar
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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