While everyone else is blogging about pumpkin right now, I thought I'd slow it down a little by not jumping into October just yet. Take some time and savor September by starting with a recipe with that other fall favorite, apples.
Apples are taking a back seat to pumpkin these days. You would think pumpkin is some kind of new Star Wars memorabilia the way others are going ga-ga over it!
Sorry, but pumpkin has been around forever, like back when Christ was really walking the earth days, forever.
Of course, so was the apple, but you don't see people going ga-ga over apples anymore. At least not until you try my Caramel Apple Scones!
These scones remind me of baked apple pie with that cinnamon apple pie flavoring....Mmmm! And if that isn't enough, add in some caramel bits, drizzle caramel sauce over the top and these scones just scream Fall!
So let them eat their pumpkin, I'll get around to making something pumpkin soon. But for now, we're celebrating the upcoming Fall season with apples. And not just apples, but caramel and apples.
Caramel Apple Scones
A taste of Fall in these Caramel and apple scones.
Prep time: 15 minutes
Cook time: 10 to 20 minutes
Total time: 1 hour and 30 minutes
Yield: 8 scones
- 1 and 3/4 cups + 2 Tablespoons all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 Tablespoon apple pie spice
- 1/2 teaspoon ground cinnamon
- 5 Tablespoons coconut oil, frozen
- 1 cup canned coconut milk, full fat
- 1/4 teaspoon vanilla extract
- 4 Tablespoons pure maple syrup
- 1 egg
- 1 and 1/2 cups caramel bits
- 1 baked apple (recipe below)
- Preheat oven to 450F degrees.
- Prepare cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, add all dry ingredients - flour, baking powder, baking soda, salt, apple pie spice, and cinnamon.
- Blend together with a fork.
- Using your mixer, with correct attachment for dough making, a pastry fork, or using your fingers, work in pieces of frozen coconut oil until dry mixture becomes crumbly.
- Mix in coconut milk, vanilla, maple syrup, and egg.
- Using your mixer, knead for about 5 to 10 minutes or until dough is combined.
- Fold in baked apple (recipe below) and caramel bits. Gently blending in throughout dough.
- Dough will be sticky. If dough is too sticky, add more flour, 1 Tablespoon at a time until you get desired mix. You don't want dough to be smooth in texture like normal bread dough, as the rough texture helps to give scones their famous scraggly looks.
- After kneading dough, remove from bowl, and place on a flat, floured surface.
- Work the dough with your hands for about 1 to 2 minutes.
- Shape dough into a round shape with your hands. Lightly roll with a floured rolling pin, sprinkling more flour on dough to prevent dough from sticking to rolling pin or surface. You want dough to be at least 1/2 inch thick. The thicker your dough, the higher your scones will rise. But remember, you want your scones baked all the way through with no raw dough in the middle, so not too thick.
- Tidy up the outside edges with your fingers, keeping in mind you want the edges somewhat rough, since that is the beauty of a scone.
- Sprinkle flour on the edges of a large knife and cut your dough into pieces, similar to pizza slices.
- Gently transfer each piece of dough onto your prepared cookie sheet (a pie spatula works great for this), leaving 1/2 inch between each piece of dough.
- Place into preheated oven and bake for 10 to 20 minutes, or until tops are lightly browned.
- Remove from oven. Gently loosen scones from parchment paper and let cool.
- Drizzle caramel sauce over the top before serving.
- Best served warm with butter, cream cheese, or mascarpone cheese with coffee or tea.
Baked Apple - single serving
Baked cinnamon apples.Prep time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
- 1 apple
- 1 teaspoon organic brown sugar
- 1/2 teaspoon honey
- dash nutmeg
- dash apple pie spice
- dash ground cinnamon
- 2 Tablespoons water
- dash pink Himalayan salt
- Preheat oven to 350F degrees.
- Prepare small baking dish by spraying with a non-stick cooking spray or lightly wiping down with coconut oil. Set aside.
- Wash apple and rinse. Remove core and seeds from apple. If you prefer skinless apples, remove the skin at this time.
- Cut apple into small pieces. Place into small mixing bowl.
- Combine remaining ingredients with apple pieces and mix well.
- Pour into prepared pan. Cover with aluminum foil.
- Bake for 1 hour at 350F degrees or until desired texture. I prefer my apples a little softer since we're adding them to the scones. You can always remove the apples from the oven earlier if you prefer a little crunchier apples.
- Remove from oven and let cool to room temperature before adding to scone mixture.
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