State Fair Inspired Caramel Apple Rye Scones
“Give me juicy autumnal fruit, ripe and red from the orchard.” — Walt Whitman
The sticky bite and satisfying sensation of State Fair caramel apples live vividly in
my memory. Now, I have evolved those flavors into a decadent little treat I can
share this fall over a cup of tea in the form of these caramel apple scones.
INGREDIENTS
2 1/2 cups pastry flour
1 Tbsp baking powder
1/2 tsp baking soda
Pinch of sea salt
1 1/2 to 2 apples, cored and peeled, and cut into small chunks
1 large egg
1 Tbsp vanilla
1 cup heavy whipping cream, more as needed
1/2 stick cold butter, cubed
Finishing Touches
1 egg
1 tsp heavy whipping cream
2 to 4 Tbsps of turbinado or cane sugar
METHOD
Preheat your oven to 375. Whisk dry ingredients. Add cold butter and incorporate until butter is pea-sized.
In a separate bowl, mix the wet ingredients: eggs, cream, and vanilla. Add wet ingredients to flour and butter. Gently combine. Dump onto a lightly floured surface and laminate the dough by dividing and stacking it 3 times. Pat into a round disc and cut into wedges. Mix cream and egg and brush the tops of the scones. Dust with turbinado sugar and freeze for 30 minutes.
Bake on a parchment-lined tray for 15-17 minutes until the tops are golden. Drizzle with homemade or store-bought caramel and serve warm.
