It’s day 4 and BrunchWeek continues with scones. Apple cinnamon scones with salted caramel drizzle to be exact. One of the BrunchWeek sponsors, Sage Fruit Company sent Breeze apples and this is the delicious recipe I’m sharing. The Breeze variety is originated in New Zealand and they will soon be grown in Washington State and available year round. The Breeze variety are crisp, juicy and slightly tart.
The measuring spoons from KitchenIQ are more rectangle in shape making them perfect to fit into boxes and bottles.
While the traditional scone shape is a wedge, or triangle, you could certainly cut 2 1/2 inch rounds from the dough. You may need to adjust your baking time because the rounds will be smaller and have larger yield. The salted caramel drizzle puts these scones over the top.
For the apples:
- 1 tablespoon unsalted butter
- 2 medium Sage Fruit Company Breeze apples, peeled and finely chopped
- 1 teaspoon cinnamon
For the scone dough:
- 3 cups all-purpose flour
- 1/3 cup Dixie Crystal sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 stick cold unsalted butter, cut into chunks
- 1 cup creamy Greek yogurt
For the salted caramel drizzle:
- 4 tablespoons salted butter
- 1/2 cup packed light brown sugar
- 2 Tablespoons
- 1/4 teaspoon vanilla extract
- 1/2 to 3/4 cup sifted Dixie Crystal 10x powdered sugar
- Coarse or flaked sea salt for sprinkling
- Preheat oven to 350 degrees F. Line a baking sheet with a split mat or parchment paper.
- Prepare the apples: Melt the butter in a small saucepan over medium heat. Add the apples, stir and cook 4 to 5 minutes or until apples are softened. Stir in the cinnamon and set aside to cool.
- Prepare the scone dough: In the bowl of a food processor, combine flour, sugar, baking powder and baking sugar. Add the butte an dmix again until coarse crumbs form. Transfer to a large bowl and stir in yogurt and apples until late dough comes together. You may need to use your hands. True the dough out onto a lightly floured surface and hand form a circle that is 1" thick. Using a sharp knife cut 8 wedges of equal size and place them about 1 inch apart on prepared baking sheet.
- Bake scones 15 to 17 minutes or until they are cooked through. Let cool 5 minutes on baking sheet and remove to a wire rack to cool.
- Glaze the scones: In a small saucepan heat the butter until melted. Stir in the brown sugar and milk. Cook over medium-low heat for 1 minute. Transfer to mixing bowl and cool mixture slightly. Stir in the vanilla and 1/2 cup powdered sugar. Beat with an electric mixer until well blended. If necessary add up to 1/4 cup more powdered sugar for desired drizzling consistency. Drizzle over warm scones. Sprinkle with coarse or flaked sea salt.
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- Apple Fritters by The Suburban Soapbox
- Blueberry Salad with Green Onion-Poppy Seed Dressing by Love & Confections
BrunchWeek Egg Dishes:
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- Breakfast Quesadillas with Bacon and Cheesy Eggs by Casa de Crews
- Chorizo Egg Breakfast Skillet by Brunch-n-Bites
- Crab Souffle by A Day in the LIfe on the Farm
- Picante Omlette Pie by Feeding Big and more
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BrunchWeek Main Dishes: