This was my first time ever baking scones and I have to admit that I was quite nervous throughout the whole process. There are a lot of things that can go wrong with baking scones – they don’t rise properly, they melt and flatten out in the oven, or they have that awful chalky taste and texture. With my history of incredible baking fails, I fully expected at least one of these things to happen. So I followed the instructions as well as I could and even Googled a few extra tips for baking scones, then I watched them swelter in the oven with abated breath.
It was one of my proudest moments to open the oven door and discover perfectly baked caramel apple scones – round little biscuits risen to double their height, with a golden brown complexion. Biting into the crunchy biscuit-like crust, you get to a soft and chewy centre with a dense, cakey texture. Then there’s the subtle flavour of caramel and little pockets of soft apple chunks. All of this, topped with a sweet, gooey caramel glaze that you could eat by the spoonful. (I know because I did).
Despite my initial reservations, these caramel apple scones were a breeze to make, and something I will definitely keep in my repertoire. One of the most important things I realised is to keep the dough cold. You should handle the dough as little as possible, and use refrigerated butter when incorporating it with the flour. I found the recipe on Recipe Girl, but added my own touches here and there. The result? The perfect caramel apple scone!
Caramel Apple Scones
Prep Time 45 minutes
Cook Time 15 minutes
Servings 15 scones
- 1 tbsp butter
- 2 medium apples chopped into small cubes
- 1 tsp ground cinnamon
- 1 tsp brown sugar
- ½ tsp caramel essence
- 3 cups all-purpose flour
- ⅓ cup white sugar
- 2 tbsp baking powder
- 1 tsp baking soda
- ½ cup cold butter chopped into small cubes
- 1 cup Greek yoghurt
- 1 tsp caramel essence
- ½ tin caramel (roughly ½ cup)
- 2 tbsp milk
- ½ tsp vanilla essence
- 1 tsp caramel essence
- ½ cup icing sugar
Melt butter in a small saucepan over medium heat. Add apples. Stir and cook for 8-10 minutes, until apples are soft
Sprinkle over cinnamon, sugar and caramel essence, and stir. Set apples aside to cool
In a large bowl, sift together flour, sugar, baking powder and baking soda, and stir.
Add butter and combine to form coarse crumbs. You can do this by hand or by using an electric mixer
Stir in yoghurt, caramel essence and apples until the dough comes together. You will eventually need to use your hands. Turn the dough out onto a lightly floured surface and knead until dough is properly combined and no longer sticky
Wrap dough in clingwrap and freeze for 20 minutes. In the meantime, preheat oven to 190°C and line a baking sheet with a silicone mat or wax paper
On a lightly floured surface, use your hands to flatten dough out to roughly 2cm thickness. Use a round cookie cutter to cut out your scones. Place scones on baking sheet, leaving around 4cm space between each scone
Bake for 15 minutes, until the tops are golden brown
In a bowl, beat together caramel, milk, vanilla essence and caramel essence
Sift in ½ cup icing sugar and stir until properly combined. For a thicker consistency, add more icing sugar; for a runnier consistency, add more milk
Allow scones to cool properly before pouring over glaze
- Chop the apples into small pieces, roughly 1cm in size, to ensure they can be properly combined in the dough.
- Handle dough as little as possible to avoid the scones melting in the oven.
- Warm in the oven for 10-15 minutes before serving. Brush with milk or cream before warming up, as this gives the scones a crunchy exterior and a golden brown colour.