Firm, moist caramel apple scones filled with chopped apple chunks and a lovely hint of cinnamon. The perfect breakfast, snack, or teatime indulgence!
2cupsall purpose flourplus more for sprinkling
2 1/2teaspoonsbaking powder
1 1/2teaspoonsground cinnamon
1cuppeeled and chopped green apple(Granny Smith)
1/2cupstore bought caramel for drizzling(or homemade caramel sauce)
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk the all-purpose flour, baking powder, ground cinnamon, and salt together.
Grate the cold butter with a box grater and scatter it over the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour mixture until you get a crumbly mixture that resembles coarse sand.
In a small bowl, whisk the heavy cream, egg, brown sugar, and vanilla extract together. Combine with the dry ingredients and stir together until a firm dough domes together. Gently fold in the chopped apple pieces until they are evenly distributed.
Using floured hands, form the dough into a ball and transfer it to a floured surface. Flatten the dough into a 2-inch-thick disc and cut it into 8 even wedges (like you would slice a pizza). You can also cut out the dough into small circles if you prefer.
Place the wedges at least 2 inches apart on the prepared baking sheet and bake for 20 to 25 minutes until they are firm.
Drizzle caramel over the scones just before serving.