Caramel-Apple Scones

It’s a caramel-apple scone kind of week. Cooler temperatures, north Georgia apples bagged and ready for the taking at the farmer’s market; these things make me crave molten butter and brown sugar, apples cooked with cinnamon… Plus, who needs air freshener when you have these lovelies baking in your oven and perfuming the whole house?

I used the recipe from Recipe Girl and it worked like a dream. Luke, the official scone critique in this house, pronounced them delicious. Oh, and he pronounces them “skons,” by the way, with an “ah” sound not an “oh.” Apparently, we Americans say it the same way posh Brits do. Who knew? (You can listen to the various pronunciations from around the English speaking world here, if you please. It’s apparently a topic of great interest to many people.)

Since this is a bookshop blog, I need a bookish tie-in for this post. So here it is. Today I’ll be visiting a bookstore/coffee shop that’s just opened down the road. While I’m trying not to get my hopes up, just the thought of it is sending me into all kind of pleasant college reveries. I used to study at a bookstore/coffee shop during college and it was, by far, my favorite haunt in town. I know book-lovers diverge on this point, but I am a solid fan of the coffee shop/bookstore combo…. if it’s done right. In any case, if I were to ever have my own coffee shop/bookstore, I’d love to fill the shop with the smell of these badboys baking in the oven. Wouldn’t it be great to be able to give away a free scone to every customer that buys a book?

What’s your opinion? Are bookstores and eateries a match made in heaven or a partnership doomed from the start? In any case, here’s the recipe.

APPLES:
1 tablespoon salted butter
1 large Gala or Granny Smith apple, peeled and chopped finely
1 teaspoon cinnamon

SCONE DOUGH:
3 cups King Arthur All-Purpose Flour (I used 2 cups All-Purpose, and 1 cup Whole Wheat)
1/3 cup granulated white sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 cup (1 stick) cold salted butter, cut into chunks
1 cup Greek vanilla yogurt (choose a creamy variety- nonfat is fine)

CARAMEL ICING:
4 Tablespoons salted butter
1/2 cup packed light brown sugar
2 Tablespoons milk
1/4 teaspoon vanilla extract
1/2 to 3/4 cup sifted powdered sugar

1. Melt butter in a sauce pan and add the cubed apple. Cook about 5 minutes until apple is tender. Add cinnamon and remove from heat. Let cool while you’re preparing the scone dough.

2. Set over to 350*F. In a bowl or mixer, mix together the flour, sugar, baking power and baking sugar. Cut in the cold butter until it’s the consistency or coarse meal. Stir in the yogurt and apples. Mix (I use my hands) until the dough comes together, but don’t over-mix and don’t knead. Turn dough onto a floured surface and shape into a flattened rectangle about 1 inch thick. Cut into triangles and deposit onto a pre-greased pan. Bake for 15-18 minutes until their cooked through the middle.

3. For the caramel sauce: In a small saucepan heat the butter until melted. Add the brown sugar and milk; cook over medium-low heat for 1 minute until the sugar dissolves. Transfer to a mixing bowl (so it will cool some) and add the vanilla extract and powdered sugar. Beat with a whisk until all the powdered sugar dissolves and the sauce turns a caramel brown color. Use more or less powdered sugar to taste.

4. When the scones have cooled, drizzle each one with a spoonful of caramel sauce. Let it run down the sides and onto the pan so you can scoop it up with your finger for a taste.

5. Enjoy along side a cup of coffee.

(Recipe via Recipe Girl)

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4 comments
  1. Bobbi said:

    yummmmm, can’t wait for you to make these for me. ;)

  2. Mmm gorgeous! We’ve had pumpkin cake here courtesy of Joanna, who’s from the US. A new taste for us Brits, as you can imagine! I like the look of these scones too…

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