Just when you thought scones couldn't get any better along comes these ridiculously amazing, light and flaky, mile high, apple and caramel, ginormous, these-will-be-your-new-favorite-ever pastries.
Serve these to everyone and they will be all like, "Where did you buy these delicious scones?" and you can smugly reply, "Oh, I just whipped those up myself."
You can try and feign being humble but I say why bother?
You are awesome.
These scones are awesome.
People need to recognize the awesomeness going on.
Caramel Apple Scones
1 Tbsp butter
1 large apple (tart ones work better), diced
1 tsp cinnamon
1 Tbsp brown sugar
2 1/2 cups flour
1/3 cup brown sugar
2 Tbsp baking powder
1 tsp baking soda
1/2 cup butter, cold
1 cup Greek yogurt, 0 fat, plain
1/4 cup butter
1/2 cup brown sugar
2 Tbsp milk
1 tsp vanilla
1/2 - 1 cup icing sugar
Preheat oven to 375. Line a cookie sheet with parchment paper. Set aside.
Prepare apples - In a small saucepan over medium heat, stir together the butter, apple bits, cinnamon, and brown sugar. Cook and stir constantly until mixture is bubbly and apples are softened, about 5 minutes or so. Set aside to cool.
Prepare scones - In a large bowl stir together the flour, brown sugar, baking powder, and baking soda. Cut in the cold butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in the Greek yogurt and cooled apple mixture until dough comes together.
Place dough onto a floured work surface. Knead 3 - 4 times to form a firm dough. Sprinkle with a bit more flour if it seems too sticky.
Roll or pat dough into an approximate 14 X 4 inch rectangle. Fold in half, lengthwise, and then pat or roll out to 14 X 4 again. Using a sharp edged knife, cut into 9 or 10 triangles.
Place triangles about 2 inches or more apart on prepared cookie sheet.
Bake at 350 until scones are risen and tops are golden brown, approximately 15 - 18 minutes.
Prepare caramel drizzle - In a small saucepan combine butter, brown sugar, milk, and vanilla. Cook and stir over medium heat until mixture starts to bubble. Continue to cook and stir for 1 minute.
Remove from heat and, using an electric mixer, beat in the 1/2 cup icing sugar until smooth. (If it seems really, really runny then add in a bit more icing sugar - don't add more than 1 cup though, it will be too thick.)
Working fairly quickly as the drizzle solidifies quickly as it cools, drizzle the caramel over the scones on the parchment paper. Move to a wire rack to cool.
These are great warm or room temp. Of course, these are best the day they are made BUT if you store them, covered, they are good the next day as well. (I kept them in the fridge and then just microwaved them for 10 seconds the next day when I served them.)
They are just so pretty.
You can also drop the dough by spoonfuls onto the cook sheet if you don't want to make them into triangles.
Of course, the triangles are my favorite. They look so Starbuck-y.
Not a real word?
How about bakery-esque?
However you you describe them, "crazy good" should be in there somewhere.
From start to finish in about half an hour.
Impress your work mates, your friends, heck - even your mother-in-law will think you are a super genius.
Check out these fun linky parties we are sharing at - Jam Hands, Feeding Big, April's Homemaking, Memories By The Mile, Anyonita Nibbles, Chef In Training, Table For Seven, The New Mrs Adventures