It’s time for another tea and scone of the month! Actually, it’s past due since October is almost over. I was traveling this week, so I had this recipe post ready to go before I left town so that I could post it while gone but I couldn’t get it to post from where I was. I’m back home now and the problem is resolved!
October is the time for fall festivals, so this month’s pairing is inspired by the classic caramel apple! I had fun experimenting with this recipe and after a couple of tweaks, I think I have a recipe you’ll love. My special taste-testers all gave it their seal of approval.
I took a basic cream scone recipe and mixed in chopped apple, toffee bits, and apple pie spice. I love this combination! I’ve almost always preferred to serve my scones straight out of the oven which means they’re too warm for a glaze. However, I’ve been experimenting with glazes lately, so I made an optional caramel glaze, and as you can see here, I did half with glaze and half without. They’re delicious with and without glaze!
Now I’m a lemon curd girl through and through. I can eat that stuff with a spoon (Yes, I have!). But in the fall, I enjoy my scones with apple butter or pumpkin butter. This caramel apple scone was just calling for the apple butter, and of course I love clotted cream no matter the flavor or time of year. It’s so good!
And the very most important accompaniment to these scones is the tea. Scottish Caramel Pu-Erh from the Smith-Byrd House is a favorite of my girls and mine! In fact, this was one of the tea blends my daughter selected to have served at her wedding, so it not only tastes delicious, but it also holds a special memory for us. It’s the ideal fall blend to sip with apple scones and the aroma is so cozy and comforting!
I wish I could invite you all over to my house for caramel apple scones, but since I can’t maybe you’ll try this recipe and invite a friend over to your own home. Enjoy!
Caramel Apple Scones
Ingredients
Apple Scones
- 1/2 cup unsalted butter, cold
- 2/3 cup self-rising flour (plus more for kneading)
- 1/3 cup sugar
- 1 tsp. apple pie spice
- 1 cup chopped apple
- 1/2 cup toffee bits
- 1+ cup heavy cream
Caramel Glaze
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1/2 cup powdered sugar
Instructions
Apple Scones
- Cut the butter into small cubes and place back in the refrigerator until ready to use. (You can also grate the butter on a cheese grater.) Whisk the self-rising flour, sugar, and apple pie spice together in a medium bowl. Cut in the butter chunks with a pastry cutter until the mixture starts to have the texture of a coarse meal. Stir in the apple chunks and toffee bits. Make a well in the middle of the flour mixture and slowly stir in the cream beginning with half of the cream and adding more a little at a time until a soft dough is formed, not too wet but moist enough to hold together (I sometimes need more than a cup of cream). Turn the dough onto a floured surface and roll out about an inch thick. Cut out with a biscuit cutter or shape into a circle and cut into wedges with a large knife. Place the scones on a pan and place in the freezer for 15-30 minutes. Meanwhile, preheat oven to 425 degrees.Place frozen scones on a pan lined with parchment paper and bake for about 15-18 minutes or until golden on top (just watch them!). Let cool on the pan for 5 minutes and then transfer to a cooling rack. After they've cooled enough to set up, drizzle the scones with caramel glaze (recipe follows).
Caramel Glaze
- Cook the brown sugar, cream, and butter in a saucepan over medium heat. Boil for 1 minute. Remove from heat and stir in the vanilla. Add the powdered sugar and whisk until smooth. Let cool for a just a couple of minutes and then drizzle onto the scones or dip the tops of the scones in the glaze and turn upright to set up.
Ok, y’all! Let me know if you try these Caramel Apple Scones! I hope you love them as much as we did. I’ll be back soon with some pictures from a little fall getaway my husband and I took to Boston earlier this week. Have a lovely day!
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Looks wonderful as always!
Thank you, Missy!
These look absolutely amazing! If I am feeling brave, I will definitely try. Maybe I can persuade Macy to help me!
Scones are so much easier than you think they would be, Kelli! If you can make cookies, you can make scones. And I KNOW you can make amazing cookies because I’ve had yours! Your chocolate chip cookies are the best.
I can’t wait to try this scone recipe. It looks so good. I would love to hear about your Boston trip. That’s on our list of places we want to go one day.
Thanks, Heidi! We were there for just two days so we didn’t do everything, but we thoroughly enjoyed the couple of areas we chose to focus on. I’ll share soon! Katie and Micah have been a couple of times so they know the city and surrounding areas better than me and can give you more tips. So definitely talk to her when you decide to make the trip! Hope you’re having a wonderful autumn!