Apple Scone Mix With Carmel Icing
Recipe: Carmel Icing:
1/3 c. brown sugar ¼ c. brown sugar
6 T. cold butter, diced 2 T. butter
2 c. apples peeled 1T. milk
and chopped ½ c. powdered sugar
½ c. milk ½ tsp. vanilla
1 lg. egg
Empty package into a bowl and add the sugar. Cut the cold butter into the flour mixture untill it has a crumbly texture. Add the prepared apples. Mix the liquid ingredients together in a separate bowl. Pour the liquid ingredients over the flour mixture and mix until just combined. Scoop out 1/3 ( #12 scoop) cup onto a cookie greased cookie sheet leaving about 2 inches between. Press then down slightly so they are flat on top.
Icing:
Heat brown sugar, butter and stir in the milk and bring to a boil. Remove from heat and stir in the powder sugar and vanilla. Drizzle over the scones after they have cooled a bit.
Oven: Bake 425 degree for 12-15 minutes
Yields: 12 scones
Baker's tips:
Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.
1/3 c. brown sugar ¼ c. brown sugar
6 T. cold butter, diced 2 T. butter
2 c. apples peeled 1T. milk
and chopped ½ c. powdered sugar
½ c. milk ½ tsp. vanilla
1 lg. egg
Empty package into a bowl and add the sugar. Cut the cold butter into the flour mixture untill it has a crumbly texture. Add the prepared apples. Mix the liquid ingredients together in a separate bowl. Pour the liquid ingredients over the flour mixture and mix until just combined. Scoop out 1/3 ( #12 scoop) cup onto a cookie greased cookie sheet leaving about 2 inches between. Press then down slightly so they are flat on top.
Icing:
Heat brown sugar, butter and stir in the milk and bring to a boil. Remove from heat and stir in the powder sugar and vanilla. Drizzle over the scones after they have cooled a bit.
Oven: Bake 425 degree for 12-15 minutes
Yields: 12 scones
Baker's tips:
Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.
Scone Mix
Recipe: Topping:
1/3 c. sugar 2 T. melted butter
1 c. cold butter 2 T. coarse sugar
1 c. buttermilk (245 g)
1 tsp. vanilla
Empty the package in to the bowl and add the sugar. Cut the butter into the flour mixture until it has a crumbly texture. Add the buttermilk and mix until the flour is combined. A few strokes will do it.
Options:
1) Turn out onto a lightly floured board and divide the dough in half, pat each half into a 7 inch circle and cut it into six wedges. Place on a baking sheet. Brush the top of each wedge with the melted butter and sprinkle with the coarse sugar.
2) Scoop out 1/3 cup (#12 scoop) onto a cookie greased cookie sheet leaving about 2 inches between. Press then down slightly so they are flat on top. Top with butter and sugar.
Variations:
Add raisins, or other dried fruit to the dough
Add Cinnamon or other dried spices to the dough
Oven: 425 degrees for 12-15 minutes
Yields: 12 scones
Baker's tip:
Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.
1/3 c. sugar 2 T. melted butter
1 c. cold butter 2 T. coarse sugar
1 c. buttermilk (245 g)
1 tsp. vanilla
Empty the package in to the bowl and add the sugar. Cut the butter into the flour mixture until it has a crumbly texture. Add the buttermilk and mix until the flour is combined. A few strokes will do it.
Options:
1) Turn out onto a lightly floured board and divide the dough in half, pat each half into a 7 inch circle and cut it into six wedges. Place on a baking sheet. Brush the top of each wedge with the melted butter and sprinkle with the coarse sugar.
2) Scoop out 1/3 cup (#12 scoop) onto a cookie greased cookie sheet leaving about 2 inches between. Press then down slightly so they are flat on top. Top with butter and sugar.
Variations:
Add raisins, or other dried fruit to the dough
Add Cinnamon or other dried spices to the dough
Oven: 425 degrees for 12-15 minutes
Yields: 12 scones
Baker's tip:
Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.
