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Caramel Apple Scones

The flavors of a fall festival baked into a delicious scone! Serve these caramel apple scones with Scottish caramel tea for the perfect autumn afternoon treat.
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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.