Caramelized Apples and Scones. The perfect combination.
See also: Gluten Free Vegan Caramelized Apple Scones
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.
To caramelize the apples, use a regular metal pan, if possible. Do not use a non-stick pan. Food does not caramelize well in non-stick pans. Cool completely before adding to the batter so that warm apples do not melt the butter.
Caramelized apples.
After apple pieces have been caramelized and cooled, dredge the apples in 1 tablespoon of flour. This keeps the apples from sinking to the bottom of the scone.
When adding chopped walnuts, spread them on a baking sheet covered with parchment paper (for easy clean-up) and bake in a 350 degree oven for only 5 minutes until aroma rises and nuts are light brown. Let cool before adding to batter. Pre-baking nuts helps to keep the nuts crisp and enhances the flavor.
Butter needs to be very cold when making scones. Part of a scone’s rise is due to the steam that is generated as the butter melts. Freeze the butter before using. Then, using either a grater or the grating tool of a food processor, grate the frozen butter before adding it to the flour mix. If the grated butter is not used immediately, return it to the refrigerator.
Make ahead: You can grate the butter and store it in the freezer in a covered container to use when needed.
When putting scone dough on a baking sheet, line the sheet with parchment paper. If using a scone pan, line the bottom of the scone sections with triangles of parchment paper and then spray the pan with a non-stick cooking spray. This recipe makes enough for 10 4-ounce scones. If using 2 scone pans, fill each pan with batter for 5 scones, spacing the scones apart. Scones rise better with more heat circulation.
Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a large bowl or in the bowl of a food processor. Mix until all dry ingredients are evenly distributed throughout the flour; this helps to ensure an even rise.
When making scones, the butter is added to the dry flour mix. This can be done in the bowl of a food processor by pulsing 3-4 times for 2 seconds each time. Or the butter and flour can be mixed in a large bowl using only one’s fingertips. Never mix with your hand- your fingertips are cooler whereas your hand is warmer and will cause the butter to melt. The goal is to rub the butter into the flour mix so that the butter is the size of small peas. This ensures a uniform rise as the butter melts and turns to steam during baking.
Batter showing butter the size of peas and the “well.”
Whisk together the full-fat Greek yogurt, apple juice and vanilla. Then make a well in the flour mix and add the yogurt and juice mix. This ensures that flour in the bottom of the bowl becomes wet. Use a rubber spatula to combine the dry and wet ingredients.
Once wet and dry ingredients are combined, add the dredged, caramelized apples and the walnuts; fold apples and walnuts into the dough. If the dough is crumbly, use you fingertips to “mush” the ingredients together. Handle dough as little as possible to avoid building a gluten structure and melting the butter.
Measure dough into prepared scone pans, measuring 122 g./ 4 oz. of batter into wells or pat the dough into small flattened balls and place on the parchment-covered baking sheet. Dough should be 1″ thick. If there is a small amount of dough left, be sure to bake this, too- I call this my “Baker’s proof,” i.e., my little treat!
The colder the butter, the better the rise as the butter melts during baking and creates steam. Place your prepared scones in the refrigerator while you heat the oven to 400 degrees.
Once scones have finished baking, let them cool for 15 minutes, then remove them from the scone pans by running a knife gently around the edge of each scone and turning the scone pan upside down onto the cooling rack. This prevents scones from sticking to the pan and prevents condensation within the pan. Turn scones right side up. Or use a spatula to remove the scones from the baking sheet and place onto cooling racks.
Scones are wonderful while warm with a pat of butter or apple jelly. However, the spiced icing really enhances the flavor of these scones. Place a sheet of waxed paper under the cooling tray to catch any icing that drips off the scones. Make the spiced icing and put it into a piping bag with a #5 icing tip. Pipe the icing onto the scones, letting it drip off the sides. If you do not have a piping bag, spoon the icing onto the scones and frost the scones with a pastry knife.
Light, flaky cinnamon scones filled with caramelized apples and topped with a spiced icing. To caramelize the apples: Melt the butter in a regular, metal (do not use a non-stick) frying pan over low heat. Add the brown sugar; once the sugar begins to melt, add the apples. Cook, stirring occasionally, about 5 minutes until apples begin to soften and turn a light golden brown. Remove from heat; let cool. For a rapid cool; place the apples in a medium sized bowl and place the bottom of this bowl into a larger bowl filled partially with ice. Toss the cooled, caramelized apples with 1 tablespoon of the flour. To make the scones: Preheat the oven to 350 degrees. Place a baking rack in the middle of the oven. Line a baking sheet with parchment paper (for easy clean-up) and spread the chopped walnuts onto the baking sheet. Place in oven and bake for 5 minutes. Remove from oven; cool. If using scone pans, place a triangle of parchment paper in the bottom of 5 sections in each scone pan. Spray the scone pans with non-stick cooking spray. If making scone balls, line a baking sheet with parchment paper. Set aside. Place the remaining flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in the bowl of a food processor; pulse 2-3 times for a second each until all dry ingredients are thoroughly mixed. Add the grated butter. Pulse 3-4 times for a second each until butter is mixed into the flour and resembles small peas. Remove the flour/butter mix from the food processor and place into a medium-sized bowl. Make a well in the middle of the flour mix. In a small bowl, whisk together the yogurt, apple juice and vanilla; pour into the flour’s well. Use a spatula to mix the wet and dry ingredients together until they are just combined; do not overmix. Dough should be “shaggy.” If dough is too crumbly, gently “mush” the dough together with your fingertips until it just starts to hold together. Measure 4 ounces of dough for each scone. Place in prepared scone pans or on prepared baking sheet. If using a baking sheet, flatten the scones slightly so that they are about 1” thick. Refrigerate the scones while you heat the oven to 400 degrees. Once the oven reaches 400 degrees, place the scone pans in the oven and bake for 15-18 minutes, or until a metal tester inserted into the middle of a scone comes out clean. Remove from oven and place on a cooling rack. Let scones cool for 10-15 minutes. If using a scone pan, run a knife around the edges of each scone. Tip the scone pans upside down to release the scones; turn the scones right side up. If scones were made on a baking sheet, use a spatula to transfer the scones to the cooling rack. Be sure there is space between the scones for the spiced icing. Cool completely. After scones have cooled, place waxed paper under the cooling rack. In a small bowl, combine the spiced icing ingredients; stir until icing is smooth. Place a #5 piping tip onto a piping bag. Fill the bag with icing and pipe onto the scones in a slight zig-zag pattern. If you do not have a piping bag, spoon the icing onto the scones and spread with a knife. Enjoy! Scones are best eaten the same day. However, left-over scones can be stored in a resealable container at room temperature for up to 2 days, or refrigerated or frozen for up to one month.Caramel Apple Scones
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