Updated: Apr 12, 2019
For Caramel Sauce:
35g light brown sugar
100ml double cream
100g caster sugar
15g baking powder
300g apples (baking apples are fine)
Caramel Sauce (save 2 tbsp for glaze)
150g icing sugar
2 tbsp. caramel sauce
30 ml milk
1 tsp cinnamon
This is a ‘plan ahead’ recipe. It’s necessary to make the caramel sauce a few hours ahead of the dough (or the day before). It needs time to cool down. You never want to add hot ingredients to scone dough. Hot ingredients will melt the butter before the scones go into the oven. That will give you dense, heavy scones. You want light, fluffy scones.
Scones are best if eaten within 24 hours of baking, so plan accordingly.
Step 1- The Sauce Bit (To be done several hours before Step 2)
To make the caramel sauce, add the butter, brown sugar and double cream to a saucepan. Bring it to a boil. Once the colour turns light brown, take it off the heat. This should take about 5 minutes. Allow to cool before starting on the scone dough.
Step 2- The Prep Bit
Rule 1 of making scones- leave your butter in the fridge until you’re ready to use it.
Preheat the oven to 190C (or 170C if you’re using a fan).
Peel and cut your apples. Each piece of apple should be about the size of a peanut M&M. Too big, and it will be difficult for you to shape your scones. Set aside to add last.
Oil/butter and flour your baking sheet, even if the baking sheet is non-stick. This will make life much easier once your scones are out of the oven.
Step 3- The Dry Ingredients
Mix the flour, caster sugar and baking powder together. Use a food processor if you have one available. Next add the butter straight from the fridge (keep it as cool as possible for as long as possible). Work the butter in until the mixture becomes crumbly. Avoid using your hands if possible.
Step 4- The Wet Ingredients
Add your wet ingredients to the mix. Work in the milk and egg until the dough is slightly wet. It should be sticky but not runny. Add more milk if necessary. Add in the apples.
Step 5- The Messy Bit
Flour your hands and begin dividing your dough. You can use pastry cutters, but I typically do it by hand (less dishes to do later). They should be the size of a small potato. Don’t handle the dough too much- you don’t want the heat from your hand to warm the butter.
Space the scone dough out on the baking sheet. The recipe will make between 10-12 scones.
Step 6- The Baking Bit
So, you have roughly 12 scones on your baking sheet. You now have a few options in life. The option you pick will depend on your situation.
WE PLAN TO EAT THEM RIGHT AWAY: It’s time to brush your scones before you pop them in the oven. You can use whatever you have on hand (leftover double cream, milk, egg wash, olive oil, etc.). This will add the lovely golden colour to the scone. Once you’re done brushing them, just stick them in the oven for 20ish minutes. Keep an eye of them when they’ve been in for 15 minutes. Every oven is different, so don’t take this as a hard and fast rule.
WE WON’T EAT THEM UNTIL TOMORROW: You can stick that baking sheet with the scones straight into the freezer. You’ve done all the hard work. Just pull those scones out of the freezer about 40-50 minutes before you would like to eat them, brush them (leftover double cream, milk, egg wash, olive oil, etc.), and stick them in the oven for about 25-35 minutes. The freezer doesn’t affect their taste AT ALL.
I JUST WANT TO EAT ONE: Waste not, want not. Just bake the one scone (after brushing with double cream, milk, egg wash, olive oil, etc.). Freeze the rest. Put the baking sheet into the freezer. After about an hour in the freezer, you can pop the frozen scones in a bag to be baked at a later date. The dough is good for up to 3 months.
Step 7- The Glaze Bit
You can do this while your scones are baking. You can also do this the day before. Glaze is pretty resilient.
Sift your icing sugar into a bowl and add the remaining caramel sauce. Slowly add the milk until the glaze and caramel combine nicely. Your glaze should be thick, but not runny- like peanut butter. Add the cinnamon.
Step 8- The Last Bit
The scones are done and you just got them out of the oven. Quickly transfer them to a cooling rack. Leaving scones on the pan will create soggy bottoms. Once the scones are on the cooling rack, start glazing. The heat from the scones will have that glorious glaze running down the sides.
And you’re done. Eat up.
Did you have leftovers?
You can freeze baked scones the same as scone dough- up to 3 months. Just put them in an airtight container and stick them in the freezer. To re-heat, let them defrost. Then stick them in the oven at 150C for 5-10 minutes.
Eat Well and Be Happy,
The Scone Lady