Mini Apple Cinnamon Swirl Scones with Caramel Drizzle

http://mykitchenadventures1.blogspot.com/2013/09/mini-apple-cinnamon-swirl-scones-with.html

Servings - 16   Serving size - 1 mini scone    Points Plus per Serving - 5 Points+

Calories - 176.8,   Total Fat - 6.3g,   Carb. - 28g,   Protein - 2.4g,   Fiber - 1.1g


Ingredients:

2 cups all purpose flour

1/4 cup granulated sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. fresh ground nutmeg

1/2 cup, COLD, unsalted butter, cubed

1 large apple (I used honey-crisp), peeled, cored and diced into 1/2" cubes (about 1 1/4 cups or so)

1/2 cup cold low-fat buttermilk

1 large egg

1 tsp. pure vanilla extract

2 TBS of granulated sugar + 1 tsp ground cinnamon (for swirl)

milk (1%) to brush on tops of scones before baking

For Drizzle:

1 cup confectioners sugar

2 TBS 1% milk

1 tsp. caramel flavoring (or more to taste) 


Directions:

  1. Preheat oven to 425 degrees F.  Line baking sheet with silpat or use parchment. 
  2. In a small bowl or large glass measure, combine the buttermilk, egg and vanilla.  Set aside. 
  3. In a large food processor, with blade attachment, combine the flour, 1/4 cup granulated sugar, baking powder, baking soda, salt, 1 tsp. ground cinnamon, and nutmeg.  Pulse a few times to combine.
  4. Add in cubed butter and process until butter is pea shaped.  
  5. Add in the cubed apples, and pulse once or twice to combine.
  6. Dump the contents of the food processor into a large bowl and make a well in the center.  Pour the buttermilk mixture in and mix until just combined with a wooden spoon.  
  7. Dump the dough onto a lightly floured surface, and work into a large ball.  Divide the ball into two separate balls.  Flatten each one and sprinkle some of the combined granulated sugar+cinnamon on top of each.  Fold dough over and repeat.  Gently knead dough a few more times (so you maintain the cinnamon swirl) , then flatten into discs that are about 1" to 3/4" thick.  Cut each disc into 8 wedges.  Transfer wedges to prepared baking sheet and brush tops of mini scones with milk.  
  8. Bake for 12 - 14 minutes or until slightly brown and firm.  Remove from baking sheet and cool on rack.  While still warm, in small bowl, combine the ingredients for the drizzle. Mix until smooth and drizzle over warm scones.  Allow to sit to set up drizzle.  Store loosely covered.

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