Caramel Apple Scones and Baby Shower

Caramel Apple Scones_4 on Whisk Together

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.

Melissas Baby Shower_9 on Whisk Together

Melissas Baby Shower_8 on Whisk Together Melissas Baby Shower_4 on Whisk Together

 

 

Melissas Baby Shower_5 on Whisk Together

Melissas Baby Shower_12 on Whisk Together

Bethany, Janna, Melissa, Me, Alison

Caramel Apple Scones_6 on Whisk Together

Caramel Apple Scones_7 on Whisk Together

Caramel Apple Scones

Ingredients

  • 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!!!)

Instructions

  1. 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.
  2. In a small pan, melt the butter for the apples over medium-low heat. Add apples and cinnamon. Cook until soft - about 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Recipe from RecipeGirl
http://www.whisktogether.com/2014/11/29/caramel-apple-scones-and-baby-shower/

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

Caramel Apple Scones_6 on Whisk Together

Strawberries and Cream Scones

I love strawberries.  It is my favorite food or at least running for the top place next to blueberries.  I also love scones.  Not the dried out ones you find at Carb Co. or Parmucks, but the flaky, delicious and delicate scone that I’ve only made at home.  This is the best scone recipe I have made.  I also have very delicious raspberry scone recipe, but perhaps because these scones are different in that they are strawberry and they have a nice glaze topping that I like these a little better.  Something different from same old, same old.

Strawberry and Cream Scones
based on King Arthur Flour recipe
yields 7 big scones

1/2 cup diced fresh strawberries
1/4 cup sugar
2 Tbs. half and half or cream
2 cups all-purpose flour
1/2 tsp. salt
1 Tbs. baking powder
6 Tbs. cold butter, cut into pieces
1 egg
2 tsp. vanilla extract
2/3 cup diced fresh strawberries

3 Tbs. sugar
1- 1/2 tsp. vanilla extract
1 tsp. water

1.  Preheat oven 375 degrees.  Grease or line two cookie sheets or a scone pan if that flips your skirt up.
2.  Process the 1/2 cup strawberries, sugar and half and half together in a food process or blender until smooth.
3.  In large bowl, whisk together flour, salt and baking powder.
4.  Using  a pastry blender or your fingers if you don’t have one ( I mean a pastry blender… not a finger),  add and crumble the butter in until it forms coarse crumbles.
5.  Whisk together in another bowl: strawberry/cream mix, egg, and 2 tsp. vanilla.
6.  Add the wet mix to the dry mix. Stir until barely comes together.  Do not overmix!
7.  Fold in 2/3 cup diced strawberries.
8.  Drop dough by tablespoonful onto cookie sheet.  I like my scones as big as my fist… which yielded 7 scones.
9.  Make glaze: stir together the 3 Tbs. sugar, water and 1-1/2 tsp. vanilla.  Brush or drizzle on each scone.
10.  Bake 13-18 minutes or until just gold brown.  The timing will depend on  how large your scones are.
11.  These taste best when cooled just slightly right out of the oven.  They are still crisp.  They lose their crispness when kept overnight.  But they are still delicious for a few days.  Simply warm in the microwave or oven.  Store at room temperature.

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