Apple Caraway Scones
Prep Time: 15 minutes
Cook Time: 20 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for Scones:
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- ¾ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 ½ teaspoons ground caraway
- 8 tablespoons unsalted butter, cold, cut into ¼ inch cubes
- 1 small apple, unpeeled and cut into ½ inch pieces
- ½ cup golden raisins
- 2 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup unsweetened applesauce
Ingredients for Toppings:
- 3 tablespoons turbinado sugar
- ½ teaspoon cinnamon
- ¼ cup milk, for brushing
Ingredients for Brown Sugar Butter:
- 12 tablespoons unsalted butter, room temperature
- ⅓ cup light brown sugar
- ½ teaspoon ground caraway, or to taste
- In a large mixing bowl whisk the flour, sugar, salt, baking powder and caraway until evenly combined.
- Add the cold butter to the dry ingredients and quickly toss with your hands to coat. Using your thumb and the tips of your first two fingers work the butter into the dry ingredients until the mixture is slightly crumbly. It’s ok for the butter to be in different sized pieces as long as the largest pieces are no bigger than the size of a pea.
- Using a wooden spoon gently stir in the apple and raisins until they are evenly distributed throughout the mixture.
- In a small mixing bowl, combine the eggs, honey, vanilla and applesauce, whisking until it’s a completely uniform texture.
- Pour the wet ingredients into the dry and stir using the wooden spoon until the dough is a uniform texture and consistency.
- Turn the dough out onto a lightly floured work surface. Gently pat the dough down with the palm of your hand until it’s about 1 inch tall. Take the right side of the dough and fold it up and over itself to the left edge making two layers stacked on top of themselves (like closing a book). Using a bench scraper or sharp knife, divide the dough evenly in half then form each half into a roughly 5 inch circle that is about 1 inch tall.
- Using the bench scraper or knife-lightly coated in flour if needed-cut each circle of dough into 6 even wedges. Transfer the 12 wedges to a baking sheet lined with parchment paper, making sure to space them about an inch apart.
- Preheat the oven to 425°F. Place the pan of scones in the freezer for 10-15 minutes to chill.
- In a small bowl stir together the turbinado sugar and cinnamon. Remove the scones from the freezer and use a pastry brush or your fingers to lightly coat the top of each one with milk. Sprinkle the top of each with a small amount of the cinnamon sugar.
- Place the scones in the oven and bake for 18 to 22 minutes, rotating the pan half way through if needed to ensure they are cooking evenly. You should take the scones out of the oven when they are a uniform golden brown color on the outside. Transfer the pan to a cooling rack and let it cool on the pan for 3 to 4 minutes. Remove the pan and allow the scones to finish cooling directly on the rack.
- While the scones are baking mix together the softened butter, brown sugar and caraway. Taste, adding more caraway or even a pinch of salt as needed.
- Serve the scones slightly warmed with the brown sugar butter on the side.