For this challenge we are given two ingredients. This month it's caramel and apples. I found this recipe last year in a pamphlet I picked up at the grocery store. I had planned to make them, but never got around to it. When I got the invite I knew exactly what I was going to make.
Here I've added the caramel and apples.
Those additions make the dough so much easier to work with!
Just spread some flour on your counter.
Roll out the dough.
I used a biscuit cutter for the first batch.
The second time I rolled out the dough I cut them into wedges.
The recipe says to bake 15 to 20 minutes.
I baked them for 22 minutes. I wanted a little color but I didn't want them too brown.
I think it depends on how you decide to cut them as to how many scones you'll end up with. I was able to get 17 circles and 8 wedges out of this batch.
The recipe says to frost them with the caramel. I didn't do that because storing them would be difficult. I'll frost them one at a time since I'm the only one that will be enjoying them. My husband won't even take a bite! I'm also going to freeze them because Lord knows I don't need to eat these all at once! It's too bad I wasn't into blogging and doing recipe challenges when I worked in the Twin Cities. I could have shared these with my co-workers and they would have loved them!
Be sure to stop by Lady Behind the Curtain and check out all of Sheryl's wonderful recipes. You can get there by clicking the link below.
Caramel Apple Scones
1/2 cup Marzetti Old Fashioned Caramel Dip, divided
3 cups all-purpose flour, plus extra for rolling
4 tbsp sugar
pinch of salt
2 tbsp baking powder
1/2 cup butter, cut into 1/2" pieces
1/2 cup milk
2 large eggs
2 apples, peeled and finely chopped
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. In a large mixing bowl, combine flour, sugar, salt and baking powder. Cut butter into dry mixture until it resembles crumbs. Whisk together milk and eggs; add to crumb mixture and fold until most dry ingredients are incorporated. Add apples and 1/4 cup of the caramel dip and gently fold into mixture. Lightly dust a work surface with flour. Roll dough to 1/2" thickness and cut dough as desired. Place scones on prepared sheet and bake 15 to 20 minutes, depending upon size of scones. Cool slightly and ice the tops of scones with the remaining caramel dip. Serves 12.
Be sure to check out all the wonderful blogs below! It will be so fun to see all the different recipes with "Caramel and Apples"!