Double Apple Whole-Wheat Scones with Caramel Glaze
- Ingredients for Scones:
- 1 large apple, peeled and chopped
- 1 Tablespoon butter
- 1 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 1/2 cup all-purpose flour
- 3/4 cup white whole wheat flour (You can also use regular whole wheat, whole wheat pastry flour, or additional all-purpose.)
- 1/3 cup sugar
- 1 1/2 Tablespoon baking powder
- 1/2 teaspoon salt
- 5 Tablespoons butter, cubed
- 1/3 cup applesauce
- 1/3 cup whipping cream, half and half, or milk
- Ingredients for Caramel Glaze:
- 3 Tablespoons butter
- 1/3 cup brown sugar
- 1/16 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1-2 Tablespoon apple juice or milk
Adapted from moneysavingmom.com
Preheat oven to 400 degrees. Combine chopped apples and butter in a microwave-safe bowl. Microwave on high for one minute. Stir in cinnamon and vanilla. Set aside.
In a separate bowl, mix together flours, sugar, baking powder and salt. Cut in the butter until mixture is the consistency of pea-size lumps. Stir in the applesauce and apple mixture. Add just enough cream or milk until you can form a ball of dough and turn onto a lightly floured board.
Knead lightly a couple of times and press into a circle about ¾ inch thick (for smaller size scones, press into two smaller circles ¾ inch thick). Cut into 10 pie-shaped wedges and place on an ungreased cookie sheet (for smaller scones, cut each smaller circle into 8 wedges each).
Bake in a preheated oven at 400 degrees for about 15 minutes. Let cool slightly on a wire rack and drizzle with caramel glaze (recipe below) and chopped peanuts if desired. Store in a covered container.
These are best served slightly warm (they can be reheated for a few seconds in the microwave).
Directions for Glaze:
Combine butter, brown sugar and salt in a small saucepan. Stir and bring to a boil over medium-low heat. Continue to stir and cook for another minute.
Remove from heat and stir in vanilla and powdered sugar. Whisk in enough apple juice or milk to make the mixture a drizzling consistency (it should be fairly thin, but will harden up some as it cools).