Spiced Apple Scones with Salted Brown Butter Icing
When the weather turns chilly and apples are in peak season, cozy up with a cup of coffee and these spiced, sweet AND salty scones! (Thank you to our friend Katie Shatzer for creating this wonderful recipe.)
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- For the apples:
- 2 medium apples, tart variety (about 2/3 lb)
- 1 teaspoon Simply Organic Cinnamon
- 1/4 teaspoon Simply Organic Nutmeg
- 1/8 teaspoon Simply Organic Cloves
- For the scones:
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup heavy cream
- For the icing:
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla bean paste
- 1 cup powdered sugar
- 2-3 tablespoon heavy cream
- Preheat oven to 350 degrees. Peel and dice apples. In a baking dish, toss apples with slices. Bake for 30 minutes and allow to cool.
- While apples cool, whisk flour, sugar, baking powder, and salt in a large bowl. Make a well in the center and pour in heavy cream. Fold until flour mixture is moist. If apples aren’t cool, move to refrigerator until they are.
- Preheat oven to 450 degrees. Fold cooled apples into dough. Turn out onto a clean, floured counter and pat into a disk about 1 inch thick. Cut into 8 triangles.
- Place on a lined baking sheet and bake for 14-16 minutes, until edges are golden brown.
- While scones bake, heat butter in a small saucepan over medium-low heat. Once melted, add salt. Continue to cook and stir frequently, watching carefully so the butter doesn’t burn. Allow to foam, then turn brown. Remove when butter smells nutty and immediate pour into a glass measuring cup to cool slightly.
- Once butter is cool, add vanilla bean paste. Slowly pour into powdered sugar and mix (it will be clumpy). Whisk heavy cream into mixture 1 tablespoon at a time until icing is thick yet spreadable.
- Dollop icing onto warm (not hot) scones and allow to melt down the sides. Store refrigerated in an airtight container for up to 3 days