Caramel Drop Scones

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

   Tip: Use a non-stick surface to prevent sticking.

2. 2

   In a large bowl, combine the flour, sugar, baking powder, and salt.

   Tip: Use a whisk to mix well.

3. 3

   In a separate bowl, whisk together the non-dairy milk, egg, melted butter, vanilla extract, and cinnamon (if using).

   Tip: Make sure the egg is beaten well.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined.

   Tip: Don't overmix.

5. 5

   Scoop the dough into 6 portions. Roll each portion into a ball and flatten slightly into a disk.

   Tip: Use a rolling pin to flatten the dough slightly.

6. 6

   Place a spoonful of caramel drops in the center of each disk. Fold the dough over to form a circle and press the edges to seal.

   Tip: Make sure the edges are sealed well to prevent filling from escaping.

7. 7

   Brush the tops with the melted butter and bake for 15-20 minutes, or until golden brown.

   Tip: Check for doneness by tapping the bottom of the scone; it should sound hollow.

8. 8

   Remove from the oven and let cool on a wire rack for 5 minutes.

   Tip: Let the scones cool completely before serving.

9. 9

   Serve warm and enjoy!

   Tip: Store leftovers in an airtight container for up to 2 days.