Caramel Apple Cinnamon Scones

My final scone recipe for scones week is here! I loved, and most importantly my family loved the scones that I have made thus far. However, I have saved THE BEST for last! These scones are sweet, salty, crunchy, chewy, and just overall heavenly. I am not kidding when I tell you that these were gone in one day! I also had so much fun making these since I have done two scone recipes so far, this one was a breeze! You can eat these literally any time of the day I won't judge! I adapted the recipe from the recipe of Caramel Apple Cinnamon Scones on sally's baking addiction blog by Sally McKenney. She describes them as "These deliciously spiced caramel apple cinnamon scones will give you major Fall vibes! They’re buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and salted caramel are the perfect finishing touches!" 

Caramel Apple Cinnamon Scones:

Servings: 8-10 scones

Time: 2-2.5 hours

Ingredients - 

• 2 cups all-purpose flour (spoon & leveled), 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 unsalted butter, frozen or cold
• 1/2 cup heavy cream (plus 2 Tbsp for brushing)
• 1 large egg
• 1/2 cup packed light or dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 large cup peeled and chopped apple (Granny Smith, honey crisp, any kind works great) about 2 apples
• optional for topping: turbinado sugar
• 1/2 cup salted caramel

Steps

Firstly sift together the flour, baking powder, cinnamon, and salt together in a medium-sized bowl, then grate the butter using a box grater into the mixture. Then pinch it all together with your hands until the mixture is coarse and is in pea-sized crumbs. Then place it in the refrigerator or freezer as you mix the wet ingredients together. (A few minutes is enough.)

Next combine 1/2 cup of heavy cream, the egg, brown sugar, and vanilla extract together in a small bowl. (Also make sure to have your apples peeled and diced by now.) Drizzle this over the flour mixture when taken out of the fridge or freezer, then add the apples, then mix together until everything is combined well. Then use your hands to make the dough into one mass. Put the dough onto a lightly floured surface and with floured hands, knead the dough into a ball. (Dough will be sticky, if it’s too sticky, add a little more flour.) If it seems too dry, add a little more heavy cream. Press the dough into an 8-inch disc and with a sharp knife cut into 8 to 10 wedges.

Then line a baking sheet with parchment paper and place each scone carefully onto the sheet. Then brush the scones with the remaining heavy cream and if you want sprinkle with coarse sugar on top. (You can do this before or after refrigerating.) Then refrigerate for at least 15 minutes. Meanwhile, preheat the oven to 400°F.

After refrigerating bake for 20-25 minutes or until golden brown around the edges and lightly browned on top. (If you want them to be a softer texture, take them out after 20 minutes.) Remove from the oven and let cool for 5-10 minutes before topping with caramel. Then enjoy! These last for 5-7 days but trust me when I say that they will be gone in one!