Caramel Cream Scones
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These caramel cream scones are my absolute favorite treat to whip up when I want something impressive but totally manageable. With just 45 minutes from start to table, they're perfect for busy mornings or unexpected guests. The beauty of this recipe is its simplicity, using basic pantry staples and straightforward techniques that anyone can master. Heavy cream, one of the star ingredients, provides not only that luxurious tender crumb but also contains butyric acid, which supports digestive health. The homemade caramel drizzle takes them over the top, creating a truly special indulgence that tastes like it came from a fancy bakery. Trust me, once you try these, they'll become your go to scone recipe.
Ella x
Ingredients
- 500all-purpose flour
- 200 gsugar
- 20 gbaking powder
- 10 gsalt
- 400 gcold unsalted butter
- 400 mlheavy cream
- 4 egglarge eggs
- 200 mlcaramel sauce
- 100 ggranulated sugar
- 200 mlunsalted butter, melted
- 20 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Tip: Use a thermometer to ensure accurate temperature.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to break up any lumps in the flour.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 4
In a large bowl, whisk together the heavy cream, eggs, and melted butter.
Tip: Use a whisk that's large enough to accommodate the mixture.
- 5
Gradually pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Tip: Don't overmix.
- 6
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
Tip: Use a light touch to avoid developing the gluten.
- 7
Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 2.5 cm (1 inch).
Tip: Use a ruler to ensure even thickness.
- 8
Cut the dough into 8 equal pieces and place them on the prepared baking sheet.
- 9
Bake the scones for 15-20 minutes, or until they're golden brown.
Tip: Check for doneness by tapping the top of a scone gently; it should sound hollow.
- 10
While the scones are baking, prepare the caramel cream by whipping the caramel sauce with the heavy cream until it's smooth and creamy.
Tip: Add a pinch of flaky sea salt to the whipped cream for extra flavor.
- 11
Once the scones are done, remove them from the oven and let them cool for a few minutes.
Tip: Use a spatula to scrape the caramel cream into the centers of the scones.
- 12
Drizzle the remaining caramel cream over the top of the scones and sprinkle with granulated sugar.
Tip: Use a spatula to create a decorative pattern with the sugar.
- 13
Sprinkle the tops of the scones with flaky sea salt and serve immediately.
Tip: The scones are best served warm and freshly baked.
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