"Kristin's Scone Obsession"

That's what my loving husband told me I should rename my blog after over 10 batches of scones. It's been a few weeks in the making but I'm finally sharing my scone recipe! I've tried so many different variations and I'm very pleased with the final result. I also tested a few flavors so there will be more scones in my blog's future!

These apple scones are buttery and crumbly with a nice apple flavor coming through from the re-hydrated apple bits. The toffee adds a bit of crunch, sweetness and caramel flavor. If you choose to leave the toffee out, reduce the cream by 1 tablespoon.

Here are the different variables involved in the making of these scones:

Almond versus All Purpose Flour: I love the texture and moisture some almond flour adds to a recipe but it just didn't work in my scones. I went 100% all purpose flour for a crumbly texture.
Heavy cream versus Buttermilk: Once again, buttermilk added too much moisture and made the crumb "softer" than what I was looking for
Freeze dried versus Fresh Apples: Freeze dried all the way! It's not secret I love baking with freeze dried fruit. You get all the flavor without all the moisture. Unfortunately, it does still add some moisture. I debated between adding 1 ounce of fruit all the way to 2 ounces of fruit. I went with 1 ounce for the best flavor and texture combination. If you are OK with sacrificing some texture for additional apple flavor, go with 2 ounces and add an additional 1 - 2 tablespoons of cream.

Another note, the toffee bits will melt in the oven and some of the toffee will pool at the bottom of the scone. This will result in a darker bottom, particularly if left in the oven too long.

Apple Toffee Scones

Buttery apple scones made with freeze dried apple and toffee for crunch, sweetness and caramel flavor

Makes: 8 Scones

Ingredients:

1/2 cup (113 grams) frozen unsalted butter
2 cups (250 grams) all purpose flour
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
4 teaspoons cinnamon, separated
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup + 1 tablespoon heavy cream (+ more for brushing)
1 large egg
3 teaspoons vanilla extract
1/4 teaspoon almond extract
1 ounce freeze dried apples, chopped
3/4 cup toffee bits
2 tablespoons turbinado sugar

Instructions:

Grate the frozen butter on a box grater and place back in the freezer while you prepare the rest of the ingredients
In a large bowl combine the flour, sugars, 2 teaspoons cinnamon, baking powder and salt
Whisk together the cream, egg, vanilla and almond extract in a liquid measuring cup. Set aside
Using a pastry cutter or forks, cut the butter into the flour mixture until small pieces of butter remain - this should very easy since the butter is grated
Add the apple pieces and toffee and use a spoon to gently incorporate throughout the flour mixture
Pour in the liquid and use a wooden spoon to combine. You should have large crumbs that will stick together when pressed. Shape into a ball using your hands. The dough will be dry and crumbly but should be moist enough to hold its shape
Wrap the dough ball in plastic wrap and shape into a flat disc approximately 1 inch high
Place in the freezer for 45 minutes - 1 hour
When the dough is done chilling, preheat the oven to 400 degrees. Mix together the turbinado sugar and 2 teaspoons cinnamon
Brush the tops with a thin layer of cream and sprinkle on some of the cinnamon-sugar mixture
Bake for approximately 12 - 15 minutes - the scones should be cooked through and lightly browned
Let the scones cool on the cooling rack