Being left behind can be the best thing ever! There always seems to be an apple lying around my kitchen, just like the last banana. This is for the lucky apple that didn’t make it along the way to someones exciting day. You may first think being left behind is bad, this is one time that it’s not. It’s not the kind of day that you’re left behind and no one cares. It’s completely the opposite. You know those kind of days don’t you? Reminds me of the movie where the girl tells her mom of a party that she didn’t “get to be invited to” and the mom says oh who’s having the party and the daughter tells her mom the name of the girl and it so happens to be the popular name of it’s time. Well you get the idea. (if you know the name of the movie and like guessing go ahead I’ll let you know if you guess the scene from the movie I’m thinking of) anyway this is one of those recipes that I could make just about every day. Well that is as long as I have an apple lying around. If you’ve been left behind today, yesterday or any day than this is for YOU! and me too. I’m not telling how many of these I had to taste to be sure they had just the right amount of caramel drizzled on top.
Caramel Apple Scone Recipe {printable recipe}
2 cups flour
1/4 cup brown sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter
1 medium Fuji Apple peeled and grated (1/2 cup)
1 egg
3 Tablespoons cream
2 teaspoons vanilla
1/4 teaspoon cinnamon
3 Tablespoons caramel sauce
1/4 cup caramel sauce for drizzle
Mix flour, sugar, baking powder and salt in large bowl. Cut in cold butter, until crumbly. In small bowl mix apple, cream, caramel sauce, cinnamon, vanilla, and lightly beaten egg. Add the small bowl of wet ingredients to large bowl of dry ingredients and stir until incorporated, pour out onto floured surface and knead until smooth. Roll dough a half inch thick and cut with circle cutter. Bake at 375 degrees for 15-18 minutes or until lightly golden.
Makes 18 scones. Let cool for a few minutes. Then drizzle with caramel sauce.
I place a piece of parchment paper under the scones to drizzle the caramel sauce, so the caramel sauce it’s all neatly in one area. I’m not saying I don’t lick the heck out of that parchment paper when no one is looking and I won’t tell on you if you do the same.
See, good things can happen when you are left behind all by yourself!
Averie @ Love Veggies and Yoga says
I love caramel anything. These are looking mighty fine!
Liz says
These may be my favorite scones ever! I’ll be making them soon 🙂
Pam says
Yum! And I have some apples on hand. Have to try this! Thanks!
Mommyof2Girlz/StephD says
You used Fuji apples…wahoo! Those are the only ones we buy…lol This is going to be perfect for my mom coffee/playdate next week. Thanks again for a fabulous recipe!!
aarthi says
They look delicious..a must to try..Bookmarked
Aarthi
http://yummytummy-aarthi.blogspot.com/
haniela says
Diane, these look really delicious, I love apples in anything. I’d like that caramel too.
HAPPY NEW YEAR!
Robyn | Add a Pinch says
Oh my goodness, these look fabulous, Diane!!!
Natalie @ Cooking for My Kids says
Wow. What a great post to read on a Friday. I see an caramel apple scone breakfast in our future this weekend. 🙂
Lori @ RecipeGirl says
oh my goodness! Caramel is such a great thing, isn’t it?? These look to-die-for!
leslie says
Ok. I am a lover of all scones! And apple??? TO DIE FOR!
Paula says
The caramel drizzle and the scones look perfect to me.
Angie @ Bigbearswife says
I would eat all of these on my own! the photos make me want to make them asap!
nest of posies says
it’s midnight here…& these look amazing.
wishing there were some right beside me.
beautiful pictures.
xo
kellie
Diane says
wish I could send some right over 🙂 but a virtual delivery is all there is.
Lisa [With Style and Grace] says
these sound [& look] amazing!!!
Barbara | Creative Culinary says
I’ve only recently started making scones; I love this shape but even more. I love caramel. Very nice.
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Penny says
This flavor combo is so great, I’m going to make them for breakfast tomorrow morning.