Caramel Apple Vietnamese Cinnamon Scones
Caramel Apple Vietnamese Cinnamon Scones, made with tart Granny Smith apples, aromatic Vietnamese cinnamon, five spice and a surprising touch of savoury miso, are a delicious addition to Thanksgiving breakfast or dessert.
Equipment
- Cutting board
- Knife
- Large Bowl
- Box grater
- Pastry Blender optional
- Measuring spoons and cups
- Pastry Brush
- Baking Sheet
- Parchment Paper
Ingredients
- 2 cups flour 250g
- 2½ tsp baking powder
- 1 tsp Vietnamese cinnamon
- ¼ tsp five spice powder
- ½ cup unsalted butter 113g, frozen
- ½ cup cream 120mL, plus more for brushing
- 1 egg
- ½ cup brown sugar
- 1 tsp vanilla extract
- ½ tsp miso paste
- 1 cup Granny Smith apples 125g, peeled, chopped
- sprinkle cane sugar
- drizzle caramel
Instructions
- Prepare the dry ingredients and cut in butter. Whisk flour, baking powder, Vietnamese cinnamon and five spice together in a large bowl. Grate the frozen butter and add it to the flour mixture. Combine with a pastry cutter until the mixture becomes pea-sized crumbs. Place in the refrigerator as you mix the wet ingredients together.
- Add in wet ingredients and apples. Whisk 1/2 cup cream, the egg, brown sugar, vanilla and miso together in a small bowl. Drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.
- Shape. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. Press into an 8-inch disc and cut into 8 wedges.
- Prepare the scones for baking. Brush scones with remaining cream and for extra crunch, sprinkle with cane sugar. Place scones on lined baking sheet and arrange 2-3 inches apart. Refrigerate 15 minutes.
- Bake and serve. Bake at 400F for 22-25 minutes until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with caramel. Enjoy!
Notes
Make sure your butter is frozen for the flakiest scones. This helps create that tender, crumbly texture that we all love in a scone.
After shaping the dough into wedges, pop the tray into the fridge for about 15 minutes before baking. This helps firm up the butter again, ensuring a flakier texture.
It’s important not to overmix your dough. Keep it light and just mix until it comes together—this helps the scones stay tender rather than tough.
Be careful not to overdo the miso. You want just enough to add a savoury element without overwhelming the scones.
Roll or pat the dough into a disc that’s about 1 inch thick. Thinner dough will yield drier scones, while thicker dough ensures moist, tender scones with a fluffy interior.
When cutting the dough into wedges, use a sharp knife or pastry cutter to ensure clean cuts.
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