Changing of the Seasons: Caramel Apple Pie Scones

The change in seasons has been influencing my taste buds at the moment.

Definitely craving apples, pumpkin, cinnamon, and other seasonal dishes. Like stews, soups, and pies the list could go on forever!

Usually this time of year I bake a lot of apple bakes, but our tree has produced no more then 5 edible apples this year.

Which is very sad really, but I wasn't going to let that stop me from baking with apples at least once this autumn!

After much thought and deliberation I decided to give a classic teatime treat an apple twist. No, not a Victoria Sponge, but the humble scone.

I made Caramel Apple Pie Scones. They are by far one of the most delicious scones I have ever made. Which isn't really saying a lot because I don’t make scones that often.

That doesn't make them any less delicious though!

They would be perfect for an Autumn Afternoon Tea! 

The scones themselves are seasoned with apple pie spice and have fresh apples in them. I topped them with the traditional clotted cream and instead of jam used some delicious caramel!


Caramel Apple Pie Scones

500g plain flour
2 tsp bicarbonate of soda
2 tsp cream of tartar
2 tsp golden caster sugar
2 tsp apple pie spice
50g unsalted butter, cold and cubed
25g vegetable shortening/Trek, broken up
300ml buttermilk
75g or ½ an apple chopped into little cubes
sprinkle of sugar
clotted cream
caramel sauce

Start by chopping the apple and sprinkling with sugar, leave in a colander so the juice from the apple drips out. Press between a towel or paper towels to dry them completely.
Heat the oven to 220C and line a baking sheet.
Combine the dry ingredients in a bowl before rubbing in the butter and shortening. Add the buttermilk and chopped apple and mix together until it forms a soft dough.
On a lightly floured surface smoosh the dough into a thick circle, using a medium to small circle cutter cut out the scones. I got about ten, but it depends on the size of your cutter. Then place on prepared baking sheet and bake for 12-15 minutes. They should rise in the oven and slightly brown. When you transfer them to the cooling rack they should feel light. Cool for a bit before adding the clotted cream and caramel. Enjoy! 




notes: These are my entry for The Great Denby Cake Off blogger competition. Apple Pie Spice isn't very common in the UK, however if you add a tsp of ground nutmeg and a tsp of ground cinnamon and maybe a baby pinch of ground cloves it will pretty much be apple pie spice. This could also be tried with dried apples. 

2 comments:

  1. These, I just love. I wish I could snack on one right now. The clotted cream and caramel - heaven! I think you officially deserve to win! :-)

    ReplyDelete
    Replies
    1. Thanks! I love apple and caramel together! :0)

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