Caramel Apple Scones and Baby Shower

I hope everyone had a GREAT Thanksgiving.  Apples are still flowing at the grocery stores and these little babies would be fabulous to whip up one evening to freeze for breakfast, a brunch party, a baby shower or when you are invited to someone’s house at the last minute.  We served these scones at my friend’s baby shower a couple of weeks ago.  My friends did the flower arrangements, decorations and games.   The top of the tier is Apple Pastry and the bottom is the Caramel Apple Scones.

Bethany, Janna, Melissa, Me, Alison

Caramel Apple Scones
8-12 large scones, 16-20 mini scones

Apples:
1 T butter
1 cup (1 large) Granny Smith or Gala apple, peel and finely chop
1 tsp. cinnamon
Dough:
3 cups AP flour
1/3 cup sugar
2 Tb. baking powder
1 tsp. baking soda
1/4 tsp. salt (if using unsalted butter. If using salted butter, omit)
1 stick (1/2 cup) butter – VERY cold!, cut into chunks
1 cup greek vanilla yogurt
Icing:
4 Tb. butter
1/2 cup brown sugar
2 Tb. milk
1/4 tsp. vanilla
1/2 -3/4 cup powdered sugar (sift to make it look pretty!!!)

Preheat oven to 350 degrees if baking the scones immediately. I like to make them ahead of time and freeze after cutting them up, but before baking.
In a small pan, melt the butter for the apples over medium-low heat. Add apples and cinnamon. Cook until soft – about 5 minutes.
In a great big bowl, mix the dry ingredients for the dough: flour, sugar, baking powder, baking soda and salt. Add the butter and work it into the flour mixture with a pastry blender, 2 forks or your fingers. It should turn into little crumbs. Fold in the Greek yogurt and cooked apples. Stir until the dough just comes together although it may look dry and crumbly. Form a ball and gently roll into a rectangle. For large scones, cut the rectangle into 2-3 large squares. Then, cut each square into 4 triangles which yields 8-12 large scones. Or, cut those scones in half into 16 smaller triangles.
Bake these on parchment paper or silicone on a cookie sheet for 15 minute for large scones or 10-12 minutes for small scones. The edges should be slightly brown.
Instead of baking, you can flash freeze the scones for later. Place them on a cookie sheet lined with parchment or silicone. Freeze for about 30-60 minutes. Then, place in a ziplock bag until ready to use. Bake from frozen and add a few minutes to the baking time.
For the icing: Melt the butter in a small pot on the stove or in the microwave. Add brown sugar and milk. Cook for 1 minutes on the stove or 30 seconds in the microwave until good and hot, but not bubbling. Remove from the heat and add the vanilla and powdered sugar. Beat the mixture with a whisk or electric mixer. Use the icing in a plastic baggie with the corner cut off for pretty drizzles! Or use a spoon and drizzle the icing over the baked scones. You will have leftover icing, so freeze and use for another time, or cut the icing recipe in half.

Recipe from RecipeGirl