Caramel Apple Scones
Filled with Werther’s Caramel Apple Caramels and chopped fresh apples, these flaky buttery scones are perfect with your morning coffee or afternoon tea.
Ingredients
Scones:
Caramel Drizzle:
Instructions
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Scones: Preheat oven to 425˚F (220˚C). Whisk together flour, brown and granulated sugar, baking powder, salt, cinnamon and nutmeg. Cut butter into flour mixture using fingertips until mixture resembles pea-size crumbs. Toss with diced apples, chopped caramels and lemon zest.
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Using fork, whisk together cream, egg and vanilla; stir into apple mixture just until moistened (do not overwork dough.)
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Turn out dough onto lightly floured work surface; knead a few times just until dough comes together. Gently pat into 8-inch (20 cm) round, about 1 inch (2.5 cm) thick. Cut into 8 wedges. Place wedges in circle shape on parchment paper–lined pizza pan, about 1/2 inch (1 cm) apart.
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Brush tops lightly with cream. Bake for 15 to 18 minutes or until golden brown. Serve warm or at room temperature.
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Caramel Drizzle: Meanwhile, in small saucepan set over medium-low heat, combine Caramel Apple Caramels and cream; stir for 5 to 8 minutes or until melted and smooth. Drizzle over top of each scone.
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Split scones and serve with dollop of clotted or whipped cream if desired.
Prep Time: 15 minutes
Number of portions: 8
