• 2 cups all-purpose flour, plus more for hands and work surface
• 2 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons ground cinnamon
• ½ teaspoon salt
• 1/2 cup unsalted butter, frozen
• 1/2 cup heavy cream
• 1 large egg
• 1/2 cup packed light or dark brown sugar
• 1 teaspoon vanilla extract
• 1 heaping cup peeled and chopped apple (I used Honeycrisp)
• optional: 1 Tablespoon cream and coarse sugar
• 1/2 cup store-bought or homemade caramel sauce

Directions:

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk the flour, baking powder, cinnamon, and salt. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk the cream, egg, brown sugar, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the chopped apple. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with optional 1 Tbsp cream and sprinkle with coarse sugar. (Makes them shiny and gives a little extra crunch!)

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes before drizzling with caramel sauce.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Recipe from Sallys Baking Addiction