Ingredients:

  • 400g All-Purpose Flour
  • 65g Granulated Sugar
  • 1 tbsp Baking Powder
  • 1.5 tsp Ground Cinnamon
  • 0.25 tsp Ground Nutmeg
  • 115g Salted Butter, frozen
  • 180ml Cold Heavy Cream
  • 1 large Egg
  • 150g Granny Smith Apple, peeled and finely diced
  • 100g Brown Sugar
  • 30g Unsalted Butter
  • 60ml Heavy Cream
  • 0.5 tsp Flaky Sea Salt

Instructions:

  1. Place your 115g of salted butter in the freezer for at least 30 minutes before starting.
  2. In a large bowl, whisk together the 400g of all purpose flour, 65g of sugar, 1 tablespoon of baking powder, 1.5 teaspoons of cinnamon, and 0.25 teaspoon of nutmeg.
  3. Whisk the 1 large egg into the 180ml of cold heavy cream. Pour this into the center of the dry ingredients and add the diced apples.
  4. Grate the frozen butter into the flour mixture. Use a fork or a pastry cutter to toss the shards until they are coated in flour and look like coarse meal.
  5. Turn the dough onto a floured surface. Gently pat it into a rectangle, then fold it in half. Repeat this 3 times.
  6. Shape the dough into a disk about 1 inch thick. Cut it into 8 wedges. Place them on a baking sheet and put the entire tray in the fridge for 15 minutes.
  7. Bake at 400°F for 18 minutes until the edges are golden brown and the tops feel firm.
  8. While the scones cool, melt 30g of unsalted butter with 100g of brown sugar and 60ml of heavy cream in a saucepan. Simmer until the bubbles grow large and slow, then stir in 0.5 teaspoon of flaky sea salt.
  9. Drizzle the warm caramel over the slightly cooled scones. Let the glaze set for 5 minutes before serving. The caramel should be thick and glossy, not runny.