With caramel bits and white chocolate chips added to the mix, these caramel apple scones go a step beyond the apple on a stick!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Breakfast
Cuisine: American
Keyword: caramel apple scones
Servings: 24scones
Author: Nikki Gladd
Ingredients
3 ¼cupsflour
¼cupsugar
¼cupbrown sugar
1Tablespoon+ 1 teaspoon baking powder
½teaspoonground cinnamon
¼teaspoonsalt
3Tablespoonscold butter, diced
1 ½cupspeeled, cored and diced green apples(about 1 medium Granny Smith)
1cupwhite chocolate chips
½cupcaramel bits(like these)
2cupscold heavy whipping cream
¼cupgranulated sugar (for topping), more or less as needed
Instructions
Preheat the oven to 375°F. Line baking sheet with parchment paper or silicone liner.
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. Dip the top of each triangle into a bowl of granulated sugar then place on prepared baking sheet, spacing 2 inches apart.
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.
Notes
*You can scoop into mounds with a 3 tablespoon cookie scoop instead of shaping into discs and cutting into wedges.