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Preheat the oven to 375°F/190°C. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
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To make the caramel sauce: put the butter, sugar and cream in a pan over low heat, stirring occasionally, until the mixture thickens. Add the salt and set aside to cool.
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To make the scones: In a large bowl, mix together flour, baking powder, and sugar. Cut in the butter using a pastry blender or use your fingertips to rub in the butter, until the mixture resembles fine crumbs, and there are small uneven pieces of butter throughout.
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Peel, core, and finely chop the apple. Add the apples and ¼ cup of the caramel sauce to the scone mix, reserving the rest to glaze the scones after baking. Add milk, and mix with a rubber spatula or use your hands to make a firm dough. If dough is too crumbly, add more milk as needed. Don’t overmix.
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Transfer dough to a floured surface and pat dough into a 8-inch (20 cm) circle, about 1-inch thick. Cut circle into 8 even wedges. Place scones on prepared baking sheet, 2-inches apart. Bake for about 20 minutes until golden, cooked through, and springy to the touch. Transfer scones to a wire rack and leave to cool, then glaze them with reserved caramel sauce. Serve warm or at room temperature.
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Scones are best eaten the same day they are made, but leftovers can be frozen for 2 months. Reheat in the oven before serving.