1cup (heaping) grated Granny Smith applecored and peeled
3/4cupheavy cream plus 2 Tbsp additional to brush top
1largeegg
1tsppure vanilla extract
1/2cupprepared dulce de leche or quality caramel sauce slightly warmed
2Tbspturbinado sugar (sugar in the raw)
Instructions
Line a baking sheet with parchment paper. Set aside.
Scones: In a medium size mixing bowl use a whisk to sift together flour, sugar, baking powder, apple pie spice, baking soda and salt. Add frozen butter and toss to evenly distribute. (Use a box grater to grate butter)
In a separate bowl, whisk together cream, egg and vanilla. Add to dry ingredients with grated apple. Mix until fully moistened.
Turn the dough out onto a non stick lightly floured surface. Turn it a few times to lightly coat with flour, if sticky. Do not overwork the dough. Pat the dough into roughly an 8 inch circle that is about 1 inch thick.
Use a sharp knife dipped in flour to cut into wedges. Transfer wedges to baking sheet. Chill for 15 minutes.
Bake: Preheat oven to 400°F. Brush tops and sides of scones with reserved 2 Tbsp cream. Sprinkle with turbinado sugar. Bake for 20-25 minutes until puffed and golden.
Cool for 10 minutes then drizzle with caramel sauce and serve.
Notes
For these scones, you can use 1/2 cup of prepared dulce de leche warmed in the microwave to drizzle consistency. See how to make your own here.
You may also use your favorite brand of quality ice cream topping or salted caramel sauce readily available with the other ice cream fixings.