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5 from 2 votes

Caramel Apple Pecan Scones

The perfect fall treat, these Caramel Apple Pecan Scones pair perfectly with a coffee and crisp, morning air!
Prep Time10 minutes
Cook Time18 minutes
Chill30 minutes
Total Time58 minutes
Course: Breakfast
Cuisine: American
Keyword: Caramel Apple Pecan Scones
Servings: 8
Calories: 472kcal
Author: Amanda Rettke-iambaker.net

Ingredients

DOUGH

  • 2½ cups (313 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 tablespoon baking powder
  • ½ cup (1 stick / 113 g) unsalted butter, cold, grated
  • 2 medium granny smith apples, peeled and finely diced (about 2¼ cups)
  • ½ cup pecans, chopped (optional)
  • ⅔ cups (80 g) heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 2 tablespoons turbinado sugar

TOPPING

Instructions

  • In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder.
  • Work in the butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.
  • Add the chopped apple and pecans (if adding). Gently toss to coat.
  • In a separate bowl, mix together the heavy cream, eggs, vanilla.
  • Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  • Line a baking sheet with parchment paper. Sprinkle a bit of flour on top.
  • Place the dough onto the floured parchment and make a circle. The circle should be about ¾-inch thick.
  • Freeze for 30-60 minutes, uncovered. (Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat (butter), which will make the scones a bit flakier.)
  • When ready, preheat the oven to 425°F.
  • Remove from freezer and using a knife or bench scraper that you've run under cold water and dried, slice each circle into 6-8 wedges. (Much easier after chilling!)
  • Carefully pull the wedges away from the center to separate them just a bit; there should be about ½-inch space between them.
  • Brush scones with heavy cream, making sure to cover all exposed sides. Sprinkle with turbinado sugar.
  • Bake the scones for 18-23 minutes, or until they are a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge should not look wet or unbaked.
  • Remove the scones from the oven, and cool briefly on the pan.
  • Drizzle the caramel topping over the scones. Serve warm.

Nutrition

Calories: 472kcal