Honeycrisp Apple and Caramel Scones

Makes about 2 doz. I keep the leftovers in the fridge in a ziplock bag and sneak them in my lunches!

Utensils:

Large Bowl
2 Sheet pans or you can reuse the same one once it cools down
Cutting board
Knife
Measuring cups and spoons
Whisk
Vegetable Peeler
Cheese grater
Parchment paper


Scones:

2 cups Organic All Purpose Flour
1/3 cup Organic Sugar
2 1/3 tsp baking powder
1/2 tsp sea salt
1/2 cup of tiny diced caramels
5 Tbsp Unsalted Organic Butter
1 Large Organic Honeycrisp apple
3/4 cup + 2 Tbsp Organic Heavy Cream

Preheat oven to 350

Cut butter into tiny pieces and place in the freezer.  Measure our cream and place measured cream back in fridge until needed.

In large bowl, whisk together flour, sugar, baking powder and salt. Add very cold butter pieces. Using clean hands, mix the butter into the dry mixture - squeezing and pinching the butter until the mixture resembles course meal. Place mixture in fridge while you peel the apple.
After peeling apple, cut into quarters then cut out core and seeds. Remove butter/flour mixture from fridge and grate apple into it. Mix gently by hand then add caramels being sure to un-stick the pieces Gently mix in by hand.
Add cold measured cream and mix by hand until completely absorbed.
Line sheet pans with parchment.
Scoop out about 2 - 3 Tbsp roughly rounded balls and place about 1 1/2" apart.
Bake for 20 minutes.
Let cool completely.