Ingredients
Scones:
- 12 Werther’s Original Limited Edition Caramel Apple Caramels, unwrapped and chopped
- 2 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 4 teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- Pinch ground nutmeg
- ½ cup cold unsalted butter, cut into cubes
- 1 Granny Smith apple, peeled, cored and finely diced
- 2 teaspoon lemon zest
- ⅔ cup 35% whipping cream, plus more for brushing
- 1 egg
- 1 teaspoon vanilla extract
Caramel Drizzle:
- 8 Werther’s Original Limited Edition Caramel Apple Caramels, unwrapped
- 1 tablespoon 35% whipping cream
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
