|
I use my food processor to make these, and they're truly so FAST & EASY! Perfect with morning coffee or tea *
Click to
 set custom HTML
|
CARAMEL APPLE SCONES * optional glaze
2 cups all-purpose flour……………………………….…1/4 cup brown sugar
2-1/2 tsp. baking powder……………………………..…..1/2 tsp. salt
6 TB cold butter………………………………………..…..1/2 cup heavy cream
1 egg…………………………………………………..……..1/4 cup apple butter
1 tsp. caramel extract……………………………..………1 tsp. cinnamon
***
1-2 TB Sparkling or coarse sugar (optional, but I always use it)
4-5 TB heavy cream………………………………….……1/2 tsp. cinnamon
***
2 tsp. caramel syrup…………………………………..…..3/4 cup powdered sugar
Caramel flavored liquid coffee creamer
***
Preheat oven to 400. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt until combined. (Or, I just pulse them a few times in food processor). Cut in butter until mixture resembles coarse crumbs (or, then add the butter cubes to the food processor, and pulse quickly until coarse crumbs).
In a small bowl, whisk together the cream, egg, apple butter, caramel extract and 1 tsp. cinnamon. Stir into wet ingredients into flour mixture just until moistened. (I put this into the food processor with rest of ingredients, and pulse in short bursts until it all comes together).
Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8” circle and cut into 8 wedges. Whisk together the 4-5 TB heavy cream with the 1/2 tsp. cinnamon and brush it on top of the scones. Sprinkle with Sparkling sugar.
Bake 12-15 minutes or until golden brown. Best when warm (can be reheated for about 10 sec. in microwave). When they’re cool, you can drizzle with glaze.
GLAZE: Put the powdered sugar into a small bowl. Whisk in the caramel syrup; then whisk in caramel liquid coffee creamer (1 tsp. at a time), until it’s a thick, smooth consistency. (Adjust consistency by adding more sugar/powder until smooth, slightly thickened.) If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be white.
2 cups all-purpose flour……………………………….…1/4 cup brown sugar
2-1/2 tsp. baking powder……………………………..…..1/2 tsp. salt
6 TB cold butter………………………………………..…..1/2 cup heavy cream
1 egg…………………………………………………..……..1/4 cup apple butter
1 tsp. caramel extract……………………………..………1 tsp. cinnamon
***
1-2 TB Sparkling or coarse sugar (optional, but I always use it)
4-5 TB heavy cream………………………………….……1/2 tsp. cinnamon
***
2 tsp. caramel syrup…………………………………..…..3/4 cup powdered sugar
Caramel flavored liquid coffee creamer
***
Preheat oven to 400. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt until combined. (Or, I just pulse them a few times in food processor). Cut in butter until mixture resembles coarse crumbs (or, then add the butter cubes to the food processor, and pulse quickly until coarse crumbs).
In a small bowl, whisk together the cream, egg, apple butter, caramel extract and 1 tsp. cinnamon. Stir into wet ingredients into flour mixture just until moistened. (I put this into the food processor with rest of ingredients, and pulse in short bursts until it all comes together).
Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8” circle and cut into 8 wedges. Whisk together the 4-5 TB heavy cream with the 1/2 tsp. cinnamon and brush it on top of the scones. Sprinkle with Sparkling sugar.
Bake 12-15 minutes or until golden brown. Best when warm (can be reheated for about 10 sec. in microwave). When they’re cool, you can drizzle with glaze.
GLAZE: Put the powdered sugar into a small bowl. Whisk in the caramel syrup; then whisk in caramel liquid coffee creamer (1 tsp. at a time), until it’s a thick, smooth consistency. (Adjust consistency by adding more sugar/powder until smooth, slightly thickened.) If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be white.
RSS Feed
