Caramel Scones

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

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

2. 2

   In a large mixing bowl, whisk together flour, sugar, and baking powder.

   Tip: Use a large bowl to ensure the ingredients are well mixed.

3. 3

   Add the softened butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Use a light touch to avoid overmixing the dough.

4. 4

   In a separate bowl, whisk together milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until the dough comes together.

   Tip: Be careful not to overmix the dough.

5. 5

   Fold in the caramel sauce, unsalted almonds, and salt until well combined.

   Tip: Use a gentle folding motion to avoid developing the gluten in the dough.

6. 6

   Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

   Tip: Use a light touch to avoid overworking the dough.

7. 7

   Pat the dough into a circle that is about 2.5 cm thick.

   Tip: Use a ruler or knife to achieve a uniform thickness.

8. 8

   Cut the dough into 8 equal wedges and place them on the prepared baking sheet.

   Tip: Use a sharp knife or cookie cutter to cut the wedges.

9. 9

   Bake for 15-20 minutes, or until the scones are golden brown.

   Tip: Rotate the baking sheet halfway through the baking time to ensure even browning.