Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
I’m a big fan of
Georgette Heyer regency romance books. Our book group has been reading books
together monthly for over 25 years and in that time not one book has been a
“romance.”So, I dared to suggest The
Grand Sophy by Georgette Heyer when it came for my turn to choose.It was our turn to host the meeting and so,
of course, I made a selection of scones, Pumpkin Harvest Scones, Orange and DarkChocolate Buttermilk Scones, and since was apple-picking season, I wanted
to try scones that would featured this fall fruit.I was relieved and delighted to learn that
they LOVED the book and not surprisingly, the scones as well.Serve these scones plain or drizzle (or
douse) them with Salted Caramel Sauce.*This recipe calls for freezing and then
shredding the butter, which turned out to be a great method for incorporating
the all-important cold butter.Pop the
scones in a hot oven to make the butter melt, release steam and create pockets
of air…the secret to making scones flaky and crisp on the outside and tender on
2 cups all-purpose
flour, plus more for hands and work surface
2½ teaspoons baking
½ cup unsalted butter,
½ cup heavy cream
1 large egg
½ cup packed light
or dark brown sugar or Sucanat
teaspoon vanilla extract
1 heaping cup
peeled and chopped apple (I used Granny
Smith and Jonathan.)
1 Tablespoon heavy
½ cup salted caramel sauce* (Recipe below.)
Preheat oven to
400°F. Adjust baking rack to the middle-low position. Line a large baking sheet
with parchment paper. Set aside.In a
large bowl, whisk the flour, baking powder, cinnamon, and salt. Grate the
frozen butter.Toss the grated butter
into the flour mixture and combine it with a pastry cutter, a fork, or your
fingers until the mixture resembles coarse meal. Set aside.
In a small bowl,
whisk the cream, egg, brown sugar, and vanilla together. Drizzle it over the
flour mixture and then toss the mixture together with a rubber spatula until
everything appears moistened. Slowly and gently fold in the chopped apple. Do not
overwork the dough at any point. (When you over mix scone dough it will over-develop the
gluten, which makes the scone tough.) Dough will be a
little wet. Work the dough into a ball with floured hands as best you can and
transfer to a floured surface. Press into a neat 8″ disc and cut into 8
equal wedges with a very sharp knife. Place scones at least 2 inches apart
on the prepared baking sheet. Brush scones with 1 tablespoon cream and
sprinkle with sparkling sugar. (This makes them shiny and gives a little
extra crunch.)Bake for 20-25 minutes or
until lightly golden and cooked through. Remove from the oven and allow them to
cool for a few minutes before drizzling with salted caramel sauce.
Make ahead tip: Scones
are best enjoyed right away, though leftover scones keep well at room
temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw
overnight in the refrigerator and heat up to your liking before enjoying.
This delicious, decadent make-ahead sauce is perfect
for cakes, cupcakes, cookies, ice cream, cheesecake, sweet breads and Apple Cinnamon Scones!
1 cup granulated sugar
6 Tablespoons unsalted butter,
cut up into 6 pieces
½ cup heavy cream
1 teaspoon sea salt or kosher
Heat granulated sugar in a
medium saucepan over medium heat, stirring constantly with a high heat
resistant rubber spatula or wooden spoon.
Sugar will form clumps and
eventually melt into a thick brown, amber-colored liquid as you continue to
stir. Be careful not to burn.
Once sugar is completely
melted, immediately add the butter. Be careful in this step because the
caramel will bubble rapidly when the butter is added.
Stir the butter into the
caramel until it is completely melted, about 2 minutes.
Very slowly, drizzle in 1/2
cup of heavy cream while stirring. Since the heavy cream is colder than
the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for
1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1
teaspoon of salt. Allow the sauce to cool down before using.
ahead tip: You
can make this caramel in advance. Make sure it is covered tightly and store it
for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds
before using in a recipe. This caramel is OK at room temperature for a
day if you're traveling or gifting it.