From the Kitchen of The Pearl of Seneca Lake B & B
Caramel Apple Cinnamon Scones
This is a very nice in-demand scone that can be made any time of the year, but definitely in the fall apple season. Preheat the oven to 400 deg, place the scones on a parchment paper or silicone baking mat in the middle of the oven. After it is baked and cooled a little, drizzling the scones with a caramel sauce either homemade or store-bought makes them irresistible.
2 cups flour
½ cup brown sugar
2 ½ tsp baking powder
1 ¼ tsp cinnamon
½ tsp salt
Cut into flour mixture, using a box grater or food processor:
½ cup butter
½ cup heavy cream (or half and half)
1 large egg
1 tsp vanilla
1 heaping cup peeled and chopped apple
If the dough is still dry, add more liquid until it reaches a dough consistency. It if becomes too wet, just add more flour. The dough is very forgiving; just try to limit its contact with your warm hands. You can now roll or pat it into a circle so that triangles can be cut. Or you can also just use a cookie scoop or spoons and drop it on the prepared tray.
You can delay baking by placing the tray into the refrigerator until ready to bake. Bake at 400 deg for about 15-18 minutes.
When cooled a little, drizzle with:
½ cup caramel sauce