Scones, you either love them or you hate them. I find myself in the middle: it has to be a really good recipe for me to like them. I went apple picking recently (it is fall, after all) and my friends at Cedar Hill Farm B&B asked if I could bake them something, so I thought, why not try an apple scone? The results were Fran-tastic. Hope you like them!
This recipe suggested both a coarse sugar topping and an optional caramel topping. I thought this would be too sweet so chose not to add either. So depending on your preference, you can use one, both, or neither.
Servings: 8 scones
Ingredients:
2 cups flour, spooned & leveled
2 1/2 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter*, from the freezer
1/2 cup + 2 tbsp heavy cream
1 egg
1/2 cup brown sugar (light or dark)
1 tsp vanilla
1 heaping cup peeled and chopped apple
Coarse sugar, optional for topping
Homemade or store-bought caramel topping, optional
*if you are using salted butter, only add 1/4 tsp of salt.
Directions:
Combine flour, baking powder, cinnamon and salt in a medium bowl. Grate the butter into the bowl and cut it using two knives or a pastry cutter until you have small, pea-sized clumps. In a 2 cup glass measuring cup or small bowl, whisk together 1/2 cup heavy cream, egg, brown sugar, and vanilla. Add to your flour and butter bowl and work it with your hands until everything is combined. Dough will be sticky, but if you find it too sticky, add a bit more flour. If it's too dry, add a bit more heavy cream. If you follow the above measurements exactly you should not have to add flour or heavy cream. Place the dough on a lightly floured surface and work/press it into an 8" diameter disk. With a sharp knife or pastry cutter, cut it into 8 wedges. Place the wedges on a parchment-lined baking sheet about 2-3" apart and place it in the fridge for at least 15 minutes. Brush the top of the scones with the remaining heavy cream and coarse sugar, if using (you can do both of these before or after refrigeration). Once you're ready to bake, pre-heat oven to 400. Bake for 22-25 minutes until golden brown. Remove and let them cool slightly before adding the optional caramel topping. Best served warm. Scones can last at room temperature for 2-5 days is sealed properly, or frozen in an air-tight container after baking. To reheat a frozen scone, place it at room temperature for 1-2 hours or overnight in the fridge. Warm in the microwave for 30 seconds or in the oven at 300 for 10 minutes.
Recipe from Sally's Baking Addiction
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