Apple & White Chocolate Scones With Salted Caramel Drizzle

Yields 8 scones

Ingredients

For the Scones:

2 C All-Purpose Flour

3 T Brown Sugar

2 T White Sugar

1 t White Sugar (for sprinkling on the scone)

1 t Baking Powder

¼ t Baking Soda

½ t Salt

½ C Unsalted Butter (frozen)

½ C Sour Cream

1 Egg (large)

1 C Gala Apple, diced (about 1 apple)

½ C White Chocolate Chips

For the Salted Caramel Sauce:

½ C White Sugar

3 T Unsalted Butter

¼ C Whipping Cream

½ t Salt

Candy Thermometer

Adjust the Oven Rack to the Middle Position and Pre-heat the Oven to 400 Degrees.

In a Bowl, Mix the Flour, Brown and White Sugar, Baking Powder, Baking Soda, and Salt.

Grate the Frozen Butter and Mix Into the Flour Mixture.

Work the Butter in With Your Fingers. the Mixture Should Resemble Coarse Meal.

Dice the Apple Into Small Pieces, Should Be About the Same Size As the White Chocolate Chips. (You Don’t Have to Peel the Apple).

Add the Apple and White Chocolate Into the Flour Mixture.

In a Separate Bowl, Whisk the Sour Cream and Egg Until Smooth.

With a Fork, Stir the Sour Cream Mixture Into the Flour Mixture Until Large Dough Clumps Form. Use Your Hands to Knead the Dough, But Don’t Knead Too Much or the Dough Will Become Tough.

Apple & White Chocolate Scones With Salted Caramel Drizzle

Apple & White Chocolate Scones With Salted Caramel Drizzle

Adjust the Oven Rack to the Middle Position and Pre-heat the Oven to 400 Degrees.

In a Bowl, Mix the Flour, Brown and White Sugar, Baking Powder, Baking Soda, and Salt.

Grate the Frozen Butter and Mix Into the Flour Mixture.

Work the Butter in With Your Fingers. the Mixture Should Resemble Coarse Meal.

Dice the Apple Into Small Pieces, Should Be About the Same Size As the White Chocolate Chips. (You Don’t Have to Peel the Apple).

Add the Apple and White Chocolate Into the Flour Mixture.

In a Separate Bowl, Whisk the Sour Cream and Egg Until Smooth.

With a Fork, Stir the Sour Cream Mixture Into the Flour Mixture Until Large Dough Clumps Form. Use Your Hands to Knead the Dough, But Don’t Knead Too Much or the Dough Will Become Tough.

Lightly Flour the Countertop and Shape the Dough Into a 7 ½ Inch Circle That Is About ¾ Inch Thick.

Sprinkle the Remaining 1 T of Sugar on Top of the Scones.

Cut the Circle Into 8 Equal Triangles.

Line a Cookie Sheet With Parchment Paper. Place the Scones 1 Inch Apart.

Bake for 15 – 17 Minutes, or Until Golden.

Make the Caramel Sauce... Pour the Sugar Into a Pot Over Medium Heat. Stir Constantly.

The Sugar Will Start to Form Clumps. Keep Stirring Until It Becomes a Thick Brown Consistency.

When the Temperature Reaches 350 Degrees, Add the Butter. the Mixture Will Start to Bubble (make Sure It Doesn’t Splash on You).

Stir the Mixture Until the Butter Is All Melted.

Add in the Whipping Cream and Stir Until It Is Incorporated.

Turn Off the Heat and Stir in the Salt.

The Caramel Sauce Will Become Thicker As It Cools Down.

Drizzle the Caramel Sauce Over the Scones and Enjoy!