Carmel Apple Scones

8 inch- 10" Dutch oven

Caramel Apple Scones
Ingredients
· 3 cups all-purpose flour
· 1/4 cup white sugar
· 5 teaspoons baking powder
· 1/2 teaspoon salt
· 3/4 cup butter
· 1 egg, beaten
· 3/4 cup milk
· !/2 15oz can of Carmel Apple pie filling
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease DO, or use parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened. Using pastry cutter/blender, mix in apple filling
3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared DO.
4. Bake 15 minutes in the preheated oven, or until golden brown.
Cinnamon Icing
· 11/2 Cup confectioners sugar
· ½ tsp Ground Cinnamon
· 4+tsp milk
· ½ tsp vanilla extract
· pinch of salt
· 1+tsp butter melted
Directions:
Combine first 5 ingredients, add milk as needed ¼ tsp at a time if too dry. When mixture just starts a drip from wisk, add melted butter.

 

A couple questions?
1. You are using the 1qt DO....Yes?
2. Where are you burning? Top or Bottom, or both?
3. Are you using the ring method for the coals?

OK if the answer to question 2 and 3 are all the above and yes,
try lining your DO with parchment paper, if only the top is burning, after cake has firmed, place a piece of aluminum foil over the top of the pot and then replace the lid Oh yes cut a slot in the center of the foil to allow the steam to escape, finish baking.

This will work with bread baking as well.
I find just regulating the coals properly does the trick.
Remember 1 ring on bottom at the outside edge of pot and 1 full ring (about 6 coals I think)placed as close to the edge as you can get them, equals about 350 deg

Hope this helps ya.