Caramel Apple Shortcakes

• 1 3/4 cups all-purpose flour
• 3 tablespoons sugar plus additional for sprinkling the shortcakes
• 1 tablespoon double-acting baking powder
• 1 1/2 teaspoons freshly grated lemon zest
• 1 cup well-chilled heavy cream plus additional cream or milk for brushing the shortcakes
• 1 teaspoon vanilla extract
• 1/2 cup plus 1 tablespoon sugar
• 3/4 cup heavy cream, heated
• 5 tart cooking apples such as Granny Smith (about 2 pounds)
• 1/2 stick (1/4 cup) unsalted butter

1. Preheat the oven to 425F.
2. Into a bowl sift together the flour, 3 tablespoons of sugar, the baking powder, and a pinch of salt and stir in zest.
3. In a bowl with an electric mixer beat 1 cup of the cream with the vanilla until it just holds soft peaks.
4. Make a well in the center of the flour mixture, add the whipped cream, and with a fork combine the mixture until it just forms a dough.
5. On a lightly floured surface knead the dough 6 times, or until it is just combined well, roll or pat it out 1/2 inch thick, and with a floured 4-inch cutter cut out a total of 6 rounds, gathering and rerolling the scraps.
6. Brush the rounds with the additional cream or the milk and sprinkle them with the additional sugar.
7. Bake the shortcakes on a greased baking sheet in the middle of the oven for 12 to 15 minutes, or until they are golden, transfer them with a spatula to a rack, and let them cool.
8. In a dry heavy skillet cook 1/2 cup of the sugar over moderate heat, undisturbed, until it begins to melt and cook the sugar, stirring with a fork, until it is melted completely and turns a golden caramel.
9. Remove the skillet from the heat and whisk in the cream carefully.
10. Return the skillet to the heat and whisk the caramel sauce until it is smooth.
11. In a large heavy skillet cook the apples, each peeled, cored, and cut into 8 slices, in the butter over moderately high heat, stirring, until they are browned lightly, add the remaining 1 tablespoon sugar, and cook the apples until they are soft and caramelized.
12. Add the sauce to the apples and stir the mixture carefully.
13. Break each shortcake in half, arrange 2 halves on each of 6 dessert plates, and spoon the apples over them.

flour, sugar, doubleacting baking powder, freshly grated lemon zest, well, vanilla, sugar, heavy cream, apples, butter

Taken from www.epicurious.com/recipes/food/views/caramel-apple-shortcakes-13315 (may not work)