Caramel Apple Cinnamon Scones with Brown Butter Glaze
Soft, tender, and full of fall flavors, these Caramel Apple Cinnamon Scones with Brown Butter Glaze are sure to put you in the fall spirit.
Scones are one of those breakfast treats that I’ve only had a few times. I guess they’re more of a European thing, enjoyed with a spot o’ tea. The very first time I had them, they weren’t the best things I’ve eaten. My experience was a dry one, both literally and figuratively. But scones have been on my to-do list for a while now. I wanted to make a version that was tender and soft, as opposed to the harder, drier type. And I accomplished that with these scones. They’re almost a cross between a cookie and a biscuit, if that makes sense. I studded these with caramel chips, which just adds to the seasonal flavors. If you can’t find caramel chips at your grocery store, you can substitute them for cinnamon, butterscotch or even white chocolate chips.
The dough comes together fairly easily and quickly. One tip: I used a pizza cutter to evenly slice through the dough into equal wedges. After it’s sliced, you separate the wedges slightly. Using a small metal spatula dipped in flour helps. Don’t worry if this process isn’t perfect. This is a type of food that’s supposed to be rustic-looking, so perfectly shaped scones aren’t mandatory and/or encouraged. 😉 After they’re separated, stick both pans in the freezer for about 30 minutes. By freezing the batter, this allows for the gluten to relax, which in turn makes the scones tender and also allows them to rise more.
There’s both chopped apples as well as applesauce in the batter. And paired with cinnamon, it’s a winning combination. I sprinkled some Golden Barrel organic cane sugar and cinnamon on top before baking as well.
Then I finished them off with this brown butter glaze that’s a perfect accompaniment to the caramel apple cinnamon flavor. Yum.
Behold, the perfect breakfast or snack, enjoyed with a cup of tea, coffee, or a glass of milk. People of all ages will love these classic breakfast treats. So do yourself (and your friends/loved ones) a favor and make these today! They’re sure to get you into that fall feeling. 🙂
- 2 3/4 cups all-purpose flour
- 1/3 cup Golden Barrel Light Brown Sugar
- 3/4 tsp salt
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) cold butter, diced
- 3/4 cup chopped apple (I used Gala) cut into 1/2" pieces
- 3/4 cup caramel chips (I used Ghirardelli brand)
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 4 tsp butter
- 3/4 cup Golden Barrel confectioners' sugar
- 1 1/2 Tbsp half and half (or milk)
- 1/2 tsp vanilla extract
- In a large mixing bowl, sift together the dry ingredients: flour, brown sugar, salt, baking powder, and cinnamon.
- Add cold butter to dry ingredients, and using a pastry cutter (or 2 forks), cut in the butter into the dry ingredients until butter is pea-sized. Mix in apples and caramel chips.
- In a smaller, separate bowl, whisk together eggs, vanilla, and applesauce. Add the wet ingredients to the dry ingredients and mix until just combined.
- Cover 2 baking sheets with parchment paper and dust with flour. Evenly divide batter between the 2 pans and smooth into a 5 1/2" circle that's 1/2-3/4" thick. Using a pastry brush, brush top with milk. Sprinkle a bit of sugar and a little cinnamon on top.
- Using a pizza cutter (or sharp knife), cut batter into 8 equal-sized wedges. Using a floured spatula, pull wedges apart slightly (about 1/2").
- Place pans in freezer for about 30 minutes. While scones are in freezer, preheat oven to 425 degrees F.
- Bake for 18-22 minutes or until golden brown. Remove from oven and let cool on pan for a few minutes. Then transfer to wire rack. Drizzle glaze on top. Best served warm.
- Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, stirring constantly about 3 to 5 minutes.
- Beat hot brown butter, confectioners' sugar, milk, and vanilla with an electric mixer on medium-high speed until sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over slightly-cooled scones.
Recipe adapted from King Arthur Flour.
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As noted, this is from King Arthur Flour. I’ve always used cinnamon chips in their recipe. This morning I used caramel chips. Very delicious. I don’t cut mine into wedges. I pat my dough into 1 rectangle and use my 3 inch biscuit cutter. I don’t waste because I pat the leftover dough and cut again. My family prefers them that way. Anyway, these scones were wonderful.