Who says you can’t have apple pie for breakfast.
You can with these yummy Apple Pie Scones, because they have a surprise salted caramel apple pie filling in the center. I drizzled my Salted Caramel Sauce with the pie filling and on top, because salted caramel sauce and apples pair perfectly together.
SALTED CARAMEL APPLE PIE FILLING
1 apple, peeled, cored, and diced
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon salted caramel sauce
8 tablespoons butter, cold
2 cups unbleached flour
1/4 cup whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 tablespoon buttermilk
1 tablespoon butter, at room temperature
1 cup sifted powdered sugar
salted caramel sauce, for drizzling tops
SALTED CARAMEL APPLE PIE FILLING: Preheat oven to 400 degree F. melt 1 Tbsp. butter in a skillet on medium heat, add diced apple, brown sugar, cinnamon, nutmeg and 1 Tbsp. salted caramel sauce. Cook for 2 minutes until apples get slightly al dente. Drain apples, reserving the juices, then set apples aside in a small bow to cool. Set aside reserved juices in a 1-cup liquid measuring cup.
SCONES: Preheat oven to 400 degree F. Grate 8 Tbsp. butter; put in freezer for 15 minutes. Meanwhile, in a large bowl whisk together both flours, sugar, baking powder, baking soda, and salt. Stir in frozen butter. Add buttermilk to reserved juices to make 1 cup, pour into dry ingredients, mixing until just together, set aside whatever buttermilk is remaining in the measuring cup (do not overmix, the dough is very loose). Place dough on a heavy floured board and pat into a square. Roll out into a 12″ square. Fold into thirds, and then fold into thirds the other direction (you should have a square again). Put on a floured plate and put into the freezer uncovered for 5 minutes.
Remove dough from freezer, roll into 1/4-inch thickness, using a round 3-inch biscuit cutter, cut dough into 24 rounds (re-rolling out excess dough to 1/4-inch thickness and cutting into rounds, until all dough is used up). Take 1 round, place 2 tsp. apple mixture in the middle and drizzle with a little salted caramel sauce, place another round on top and pinch the edges until sealed, place on parchment covered baking sheet; use a fork to poke some holes on top. Repeat until all rounds are filled with the apple mixture and salted caramel sauce. Set aside any juices from the apple mixture that is in the bowl. Using remaining buttermilk in the measuring cup, adding more if needed. brush tops of scones. Bake at 400-degrees F. for 15-18 minutes (until golden brown and delicious). Remove scones with parchment onto cooling rack. Cool completely.
ICING: Once scones are cooled, whisk together any remaining juices from the apple mixture, that was set aside in the bowl, with 1 Tbsp. buttermilk, 1 Tbsp. room temperature butter, and 1 cup sifted powdered sugar. If icing is too thick, add more buttermilk or salted caramel sauce. If icing is too thin, add more powdered sugar. Frost tops of scones. Drizzle with caramel sauce. Serve and enjoy!