Salted Caramel Apple Scones
Originally in the National Trust Book of Scones, this lightly modified recipe from Scotney castle is the perfect Fall treat for your teatime. These scones are studded with delicious bits of apple and caramel, and glazed with caramel for a deliciously soft sweet treat.
Ingredients
Scones
- 500g (5 cups + 2 tbsp) self-rising flour
- 100g 13 tbsp + 1 tsp) caster sugar
- 125g (1/2 cup + 2 tsp) unsalted butter
- 300 g cooking apples
- 4 tbsp milk (I use whole milk)
Salted Caramel Sauce
- 25g (1 tbsp + 2 tsp) unsalted butter
- 35g (2.5 tbsp) brown sugar
- 100 ml double cream (double cream has ~48% butterfat compared to heavy cream's 36%, but heavy cream subs in fine here - see instructions)
- 1 large pinch sea salt
Instructions
- Preheat your oven to 190 deg C (375 deg F). Line a baking sheet with parchment paper.
Make the caramel sauce
- Add your butter, sugar, and cream in a pan over low heat, stirring occasionally until the mixture thickens. Note: This will take a few extra minutes if using heavy cream.
- Add the salt, and leave to cool.
Make the scones
- Peel, core, and finely chop the apples.
- Sift the flour and sugar into a mixing bowl. Using your finger tips, rub the butter in until your mixture resembles fine crumbs.
- Add the apples and about 2/3 of your caramel sauce (reserving the last bit to glaze your scones) to your mixture. Add the milk, and mix to make a firm dough. Note: Don't be tempted to add more liquid here - this will make a dry dough, but the moisture from the apples will come into the scones as they bake. If really necessary, add 1 tbsp of milk at a time.
- Turn onto a floured surface and roll to about 3cm (1.25 inches) thick. Cut out using a 7cm (~2.5inch) cutter. Place on the baking sheet, and bake about 18-22 minutes, until springy to the touch.
- Transfer to a wire rack and leave to cool completely.
- Once the scones are cool enough not to melt the glaze, glaze with the reserved caramel sauce, and enjoy!