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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