With caramel bits and white chocolate chips added to the mix, these Apple Pie a la Mode Scones take your taste buds well beyond the filling and the crust! Start your day right with these scones paired with a cup of Millstone® Coffee House Blend.
These are my new favorite scones. Ben, too. If I decided to go on and on about how much I love these, then you will probably get super annoyed and quickly click to read someone else’s blog. So, I’ll restrain myself.
But, really, these are honestly — beyond-a-doubt, you-must-make-them-now, breakfast-has-never-been-better — amazing.
These scones are just in time to welcome the upcoming fall season. Imagine hosting breakfast dates with your girlfriends, including a good cup of coffee and Apple Pie a la Mode scones. Brew up a pot of Millstone House Blend coffee to please even the pickiest coffee drinker in attendance.
How about bringing a batch of these scones to work to share with your co-workers? Make their morning even better by bringing in a pot of Millstone House Blend!
In August, Millstone released two new blends designed for those “in the know” when it comes to an exceptional cup of coffee, the Millstone Mayan Black Onyx and House Blend. Simply “A Cup Above the Rest”, these two new varieties offer an incomparable and affordable coffee experience. To learn more about these blends, visit Millstone’s website.
This post is made possible by The J.M. Smucker Company. The recipe and opinions are honest and mine!
With caramel bits and white chocolate chips added to the mix, these Apple Pie a la Mode Scones take your taste buds well beyond the filling and the crust!
- 3 1/4 cups flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 Tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 Tablespoons cold butter, diced
- 1 1/2 cups peeled and diced green apples (about 1 medium Granny Smith)
- 1 cup white chocolate chips
- 1/2 cup caramel bits (like these)
- 2 cups cold heavy whipping cream
- raw sugar
Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicone liner. Or, use a baking stone as I prefer.
In a large mixing bowl, whisk together the flour, sugars, baking powder, cinnamon and salt. Cut the cold butter into the flour mix using a pastry cutter or two knives, until the mixture resembles coarse crumbs.
Stir in the diced apples, white chocolate chips and caramel bits. Pour the whipping cream into the bowl all at once, then gently stir with a wooden spoon just until ingredients are moistened. Turn the dough out onto a lightly floured surface, or pastry mat, and knead very gently until dough forms. Do not over knead. The dough should be somewhat cracked still. Again, it is very important not to over mix.
Divide the dough into 3 equal balls. Working with one dough ball at a time, slightly flatten into a thick 6-inch round, then cut into 8 equal triangles. Transfer the triangles to the prepared baking sheet or stone, spacing 2 inches apart. Sprinkle with raw sugar.
Bake for 20 to 25 minutes, until golden brown. Serve warm, or at room temperature. Store in an airtight container at room temperature for up to 3 days. Or, freeze for up to 3 months.