Caramel Apple Drop Scones
One of the worst things about having braces when I was a teenager was not being able to eat a caramel apple. Can you imagine going through a whole 2 years without having a bite of a tart and sweet caramel apple? I know, it’s a complete abomination. Reminiscing on my days with braces while preparing brunch one recent Saturday morning led me to wonder how I could incorporate that caramel apple flavor into my meal. And boom! I wanted to make Caramel Apple Drop Scones! I love drop scones because they are very similar to cookies where you can just scoop the batter out and not have to worry about cutting the dough into little triangles. I also really appreciate round scones; they’re just so much better. These scones are super tasty and have a nice fluffy interior with a gorgeous crispy crust. The gorgeous caramel sauce on top completes the entire package and you really do get the caramel apple feel and taste. These are for-sure an autumn brunch necessity and your guests will love them!
2 cups whole wheat flour
1/2 cup brown sugar, packed
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and diced
1 1/2 cups (about 2 medium) tart apples, diced
1/2 cup + 2 tablespoons heavy cream or whole milk
1 cup brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup milk
Pinch of sea salt
- Preheat oven to 400°F. Line cookie sheets with parchment paper.
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Stir to combine.
- Add in the chilled butter. Using fingertips (or in a food processor), rub the mixture until it becomes a coarse meal-like texture.
- Stir in apples and mix until combined.
- In a small bowl, whisk together the egg and the heavy cream (or whole milk). Slowly incorporate into dry mixture so that a dough like batter forms.
- Using a 1/4 cup measuring cup or a 2 ounce scooper, drop the dough onto a prepared cookie sheets leaving some room in between each scone.
- Bake for 17-20 minutes, or until top is nice and golden brown.
- Allow to cool for a few minutes on pan before moving to a wire cooling rack to cool completely.
- In the meantime, make caramel sauce by combining brown sugar, butter, milk, and sea salt in a small sauce pan. Over medium heat, bring to a boil, stirring constantly. Boil for 2-3 minutes or until sauce is nice and thick. Allow to cool for a few minutes and then drizzle over scones.