These scones are the perfect Christmas morning treat. They will fill your home with the wonderful aroma of caramel apples ginger and cinnamon. They are easy and you can make them ahead and just heat in the oven the morning you need them. These can be made in a food processor or I have also included the method for making them in a bowl with a pastry blender too. Don’t let the long list of ingredients put you off as these are totally worth it. While they are baking you can tidy the kitchen and put the coffee on.
2 cups all purpose flour
3 tbsp. sugar
1 tbsp. baking powder
½ tsp salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. ground allspice
5 tbsp. cold butter
1 cup heavy or 35 % whipping cream
½ cup salted caramel chipits
½ medium peeled or not and diced royal gala apple
4 pieces of candied ginger, cut with kitchen scissors into tiny pieces
Egg Wash: 1 egg and 1 tbsp. water, whisk together in a small bowl set aside
Coarse Turbinado Sugar in the Raw for dusting
1 tbsp. of honey warmed in the microwave for 20 seconds with a pinch of cinnamon
Preheat oven to 425°.
Pulse all dry ingredients with the blade in a food processor until mixed or whisk in a large bowl if not using a processor. Cut in butter with a pastry blender, or with the processor pulse with the blade until the mixture resembles small crumbs with some bigger bits. With the processor running add cream and process just until dough comes together. Remove from processor on to a floured surface. Without the processor, add cream and stir with large wooden spoon or stiff spatula until a dough starts to form, turn out onto a floured surface.
Shape into a rough circle and add the cut up candied ginger, apples and salted caramel chipits. Kneed a few times to incorporate all the additions and pat into a large 8-9 x 1” inch circle. With a pastry brush, brush egg wash all over your circle, and then sprinkle with coarse turbinado sugar (sugar in the raw)
Cut your circle in half and in half again then again and again, to form 8 scones. Put on a baking sheet that is lined with parchment paper. Spacing them at least 1 inch apart. Bake for 13 minutes in a preheated 425° oven.
Immediately after they come out, drizzle with the warm cinnamon infused honey. Let cool 5 minutes. Enjoy.
To make ahead:
Omit the last step. Let scones cool, store in an airtight container in the freezer. Pull them out in the morning, preheat the oven to 400°. Once the oven comes up to temperature, put the scones on a baking sheet lined with parchment, or a baking stone works great here too (put the stone in the oven to preheat with the oven). Heat scones for 5-7 minutes until heated through. Warm up your cinnamon infused honey in the microwave and drizzle over the hot scones and serve.