The most amazing scones with caramelized apples and struesel topping.
2 1/4cupall-purpose flour
1/2cupsour cream or heavy cream
1teaspoonpure vanilla extract
12tablespoons1 1/2 sticks unsalted butter cold Shredded on the coarse side of a cheese grater. You can also cut your butter into 1/2 inch pieces.
2granny smith apples or golden delicious apples peeled and diced
1/2cupAll purpose flour
1/2tspsaltoptional but very good in the streusel topping.
Prepare Apple Topping
In a medium saute pan over medium heat, add all the ingredients for the apple topping and cook until the sugar has dissolved and the apples start to soften, about 5-10 minutes.
Once the apple topping is ready remove from the heat and set aside to cool.
Prepare Streusel Topping
Grate your butter into a medium bowl.
Now add your flour, sugar and salt to the bowl and mix well with a fork until the shredded butter is well distributed into the dry ingredients.
Place your bowl in the refrigerator until you are ready to assemble your scones.
Pre-heat your oven to 400 degrees
In a large bowl add your flour, salt, sugar and baking powder (see the scones ingredient list above for quantities.)
If Shredding Your Butter:
Shred your cold butter on course side of your cheese grater.
Add this to your bowl of dry ingredients and mix well with a fork and proceed to step 9.
If using cubed butter:
Add the butter to your bowl of dry ingredients
Using a pastry cutter (two forks or a food processor), cut in the butter into the flour mixture until the butter becomes the size of peas.
After adding your butter to dry ingredients:
Once you have added your cold butter to the dry ingredients, place your bowl in the freezer for 5 minutes.
Now in a medium bowl combine wet ingredients (your egg, vanilla, 2 tbsp of milk and yogurt) and mix well
Remove your bowl of dry ingredients from the freezer and stir the wet ingredients into dry ingredients until just combined(don't over mix). It will not look like a uniform dough at this point. If you can take a handful of the dough and squeeze it together and it stays in a clump, then you are ready to turn it out of the bowl for kneading. If it does not stay together, then add a tablespoon of milk at a time until it does.
Now take your dough and turn it out on to a lightly floured surface. Pull it all together into a ball. It will be shaggy.
Gently knead 3-4 times then pat it into a square shape about 1/2 inch thick. Now take one side of your square and fold it in towards the middle (like folding a business letter.) Do the same with the other side of your square so that both sides of your square have been folded in to the center.
Now fold this in half and place into your bowl and freeze for 5 minutes.
If using a scone pan
After 5-10 minutes, if you have a scone pan, grease the pan with some butter.
Gently roll out your dough and divide the dough equally into the slots of your scone pan. Gently press the dough into place.
If you are not using a scone pan
If you do not have a scone pan, then grease a baking sheet or add parchment paper to the pan. Turn out your dough onto a lightly floured surface and gently form into a ball and pat down (with a rolling pin, not your hands) until it looks more like a disc and not a round ball.
Now gently roll out the dough until it looks like a rectangle and it's about 3/4 inch thick.
Now fold this dough in half and gently re-roll it to 3/4 inches thick again
You can either cut your shapes out of the dough with a knife (for triangles) or you can use a biscuit cutter. I recommend triangles to eliminate re-rolling the scraps.
Place your scones onto your baking sheet about 1 inch apart.
Apple Topping Assembling
With a slotted spoon, scoop about a tablespoon of your apple topping and place a thin layer of it on top of your scones making sure not to add the liquid from the cooking. Leave a little bit of the scone exposed on the edges since the topping will spread during baking.
Streusel Topping Assembling
Now take your streusel out of the refrigerator. With a spoon, evenly sprinkle your streusel topping over your apple layer. Leave a little bit of the scone exposed on the edges since the topping will spread during baking.
You make have to carefully press some of the streusel in place if it rolls off.
Do this until all the streusel is used up.
Bake for 18-25 minutes or until they just start to get golden on top and bottom.
When done, let cool on a wire rack for 15 minutes. The scone streusel topping will firm up when cooling.
Serve with coffee, tea or with some sweet butter on the side.