Ingredients
2cupsall-purpose flour,spoon and leveled, plus more for hands and work surface
2½tspbaking powder
1¼tspcinnamon,ground
½tspsalt
½cupfrozen butter,unsalted
½cupheavy cream,plus an additional 2 tbsp for brushing
1largeegg
½cuplight brown sugar,or dark brown sugar, packed
1tsppure vanilla extract
1cupapple,(125 g), (heaping), peeled and chopped, I use Granny Smith
coarse sugar
½cupsalted caramel,store-bought, or homemade
Preparation
Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater.
Add it to the flour mixture and combine with a pastry cutter, two forks, or fingers until the mixture comes together in pea-sized crumbs.
Place in the refrigerator or freezer while mixing the wet ingredients together.
Whisk ½ cup of the heavy cream, egg, brown sugar, and vanilla extract together in a small bowl.
Drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work the dough into a ball as best that it can be done. The dough will be sticky.
If it’s too sticky, add a little more flour. If it seems too dry, add 1 to 2 more tablespoons of heavy cream.
Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush the scones with the remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (This can be done before or after refrigerating in the next step.)
Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Line a large baking sheet with parchment paper or a silicone baking mat.
After refrigerating, arrange the scones 2 to 3-inches apart on the prepared baking sheet(s).
Bake for 22 to 25 minutes or until golden brown around the edges, and lightly browned on top.
Remove from the oven and cool for a few minutes before topping with caramel.
