likebyregina Embark on a heartwarming journey in the kitchen as we dive into the delightful world of Salted Caramel Scones. Picture the warmth of your oven, the enticing aroma of fresh-baked goods, and the promise of a cozy indulgence that marries the comforting essence of scones with the luxurious allure of homemade salted caramel sauce. Join me as we unravel the secrets behind crafting the perfect treat, where every bite tells a story of warmth and sweetness, making these scones a truly irresistible delight.
Table of Contents
Key Ingredients
Here are the ingredients you will need. Grab the quantities in the recipe card below.
- cake flour
- baking powder
- sea salt
- cold unsalted butter
- whipping cream
- egg
- salted caramel sauce: I made my own in this recipe, but you can also use a ready-made caramel sauce
Why are these Salted Caramel Scones Simply Irresistible?
- These scones are a symphony of indulgent sweetness, with a promising melt-in-your-mouth experience.
- Generous swirls of homemade salted caramel sauce elevate each bite into a symphony of sweet and savory notes.
- The marriage of buttery layers and rich caramel creates a sensory delight that lingers on the palate.
- With their exceptional flavor profile and buttery goodness, these scones are the ideal treat to elevate your holiday season festivities.
- Perfect as a morning treat, an afternoon pick-me-up, or a delightful dessert.
- Stress-free dessert planning is made possible as these delightful scones can be prepared 1 or 2 days in advance, allowing you to enjoy a delicious homemade treat without the last-minute rush.
Tips for Storing the Salted Caramel Scones
The salted caramel scones can be stored wrapped in plastic wrap at room temperature for 5-7 days.
Scones can also be stored in the freezer for up to 2-3 months without compromising quality. Beyond this period, the texture and flavor may be affected. Here are some steps to ensure the quality is maintained:
- Complete Cooling: Ensure your scones are fully cooled to room temperature before storing to prevent condensation and maintain freshness.
- Airtight Sealing: Wrap the cooled scones tightly in plastic wrap, covering them thoroughly to prevent exposure to air, which can lead to drying. After wrapping in plastic wrap, provide an additional layer of protection by wrapping the scones in aluminum foil. This double wrapping minimizes the risk of freezer burn and helps preserve the scones’ quality.
- Frosting Consideration: Freeze the scones without the caramel sauce on top to prevent excessive hardening.
- Labeling and Dating: Clearly label the wrapped scones with the date of freezing and any relevant information. This ensures you can keep track of their freshness and rotation in the freezer.
- Defrosting Properly: Before serving, thaw the scones by placing them in the refrigerator for a gradual thawing process. This helps maintain their texture and prevents excessive moisture absorption.
- Reheating Tips: If desired, you can reheat the scones in a preheated oven for a few minutes to restore their warmth and freshness. However, avoid overheating to prevent drying.
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Salted Caramel Scones
Indulge in the divine fusion of buttery, flaky scones swirled with homemade salted caramel sauce, creating an irresistible symphony of warmth and sweetness in every bite.
Ingredients
Salted Caramel Sauce
- 50 g sugar
- 15 g water
- 60 g whipping cream
- 15 g unsalted butter
- ¼ tsp sea salt
Scones
- 150 g cake flour
- 5 g baking powder
- 1 g salt
- 50 g unsalted butter cold
- 40 g salted caramel sauce
- 30 g whipping cream
- 30 g egg
- 6 small cubes cold unsalted butter as toppings (optional)
Instructions
To prepare salted caramel sauce:
- In a small-sized saucepan, add sugar and water. Heat over medium-low without any stirring.
- Allow the sugar mixture to boil. You can swirl the pan occasionally to ensure even caramelization. Cook until the mixture turns a rich amber color. Be attentive and watch it closely to prevent burning.
- Once the desired caramel color is achieved, carefully pour in the heavy cream. The mixture will bubble up, so be cautious. Stir continuously to combine the cream with the caramel.
- Remove the saucepan from the heat. Add the unsalted butter to the pan and continue stirring until the butter is fully melted and incorporated into the caramel sauce.
- Stir in the sea salt. Taste and adjust the salt to your preference.
- Allow the salted caramel sauce to cool slightly before transferring it to a jar or container.
To make scones:
- Preheat your oven to 356°F (180°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the cake flour, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- Add salted caramel sauce, whipping cream, and egg. Gently mix until just combined. Be careful not to overmix; a slightly shaggy dough is fine.
- Divide the dough into six equal portions. I opted not to use a cookie cutter for shaping. For a more aesthetically pleasing result, transfer the dough onto a floured surface and gently shape it into a rectangle approximately 1 inch (2.5 cm) thick. Then, use a round cookie cutter to obtain six portions.
- Place the scones on the prepared baking sheet, leaving some space between each.
- Bake in the preheated oven for 20-25 minutes or until the scones are golden brown and cooked through.
- Remove the scones from the oven and, while they are still warm, spoon a dollop of salted caramel sauce over the tops. Place a small cube of butter on each scone.
- Allow the scones to cool on a wire rack for a few minutes before serving. By then, the butter will have slightly melted, making it easy to spread over the scones.
Video
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