I have been in love with making scones every since the orange cranberry scones. They are so easy to make and with my mistake (great discovery) with the cake flour, they are even better than ever!
I decided to make these scones for an office picnic. The apple scones by itself is a bit bland so I put a caramel topping on it. yummy! Here's the recipe, it's basically the same recipe as the Orange Cranberry scones just with some minor adjustments.
p.s. Has any of you ever tried cleaning your oven using the self cleaning button? I tried that today and boy was it amazing!! I normally just clean my oven manually, but I thought I would give this "clean" button a try. The oven looks brand new now, I'm really impressed. The eco-friendly side of me is saying I used way too much electricity cleaning the oven this way. Basically what it does is heat up your oven till it's really really hot, the residue in the oven then turns into dust and all you have to do is wipe it off. The problem is your oven is heated for about 2 hours!!! Mother earth or lazy me? ouvei! Here's the recipe.
adapted from Baking Illustrated
7 oz all purpose flour
3 oz cake flour
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
5 tbsp cold unsalted butter, cut into 1/4 inch cubes
3/4 cup apple, diced
1 tsp cinnamon
1 cup heavy cream
2. Place the flours, baking powder, sugar, cinnamon and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six 1-second pulses.
3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Add the apples and quickly mix in or pulse one more time. Transfer dough to a large bowl.
4. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.
5. Transfer the dough and all dry flour bits to a counter top and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds.
6. Pat the dough on a lightly floured work surface into a 3/4 inch thick circle. Punch out dough rounds with a biscuit cutter. Push together the remaining pieces of dough, pat into a 3/4 inch thick round, and punch out several more dough rounds. Place the rounds on an ungreased baking sheet.
7. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
adapted from My kitchen cafe
7 soft caramel candies
1 1/2 tbsp heavy cream