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- Kristin 

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Apple Toffee Scones

Apple Toffee Scones

"Kristin's Scone Obsession"

That's what my loving husband told me I should rename my blog after over 10 batches of scones. It's been a few weeks in the making but I'm finally sharing my scone recipe! I've tried so many different variations and I'm very pleased with the final result. I also tested a few flavors so there will be more scones in my blog's future!

These apple scones are buttery and crumbly with a nice apple flavor coming through from the re-hydrated apple bits. The toffee adds a bit of crunch, sweetness and caramel flavor. If you choose to leave the toffee out, reduce the cream by 1 tablespoon.

Here are the different variables involved in the making of these scones:

  • Almond versus All Purpose Flour: I love the texture and moisture some almond flour adds to a recipe but it just didn't work in my scones. I went 100% all purpose flour for a crumbly texture.
  • Heavy cream versus Buttermilk: Once again, buttermilk added too much moisture and made the crumb "softer" than what I was looking for
  • Freeze dried versus Fresh Apples: Freeze dried all the way! It's not secret I love baking with freeze dried fruit. You get all the flavor without all the moisture. Unfortunately, it does still add some moisture. I debated between adding 1 ounce of fruit all the way to 2 ounces of fruit. I went with 1 ounce for the best flavor and texture combination. If you are OK with sacrificing some texture for additional apple flavor, go with 2 ounces and add an additional 1 - 2 tablespoons of cream.

Another note, the toffee bits will melt in the oven and some of the toffee will pool at the bottom of the scone. This will result in a darker bottom, particularly if left in the oven too long.


Apple Toffee Scones
Makes 8 scones


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