Dulce de Leche Cream Scones

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking tray with parchment paper.

   Tip: Use a high-quality parchment paper to prevent sticking.

2. 2

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

   Tip: Use a whisk attachment for best results.

3. 3

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

   Tip: Be careful not to overwork the mixture.

4. 4

   In a separate bowl, whisk together the dairy cream and dulce de leche until smooth.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Add the large egg to the cream mixture and whisk until well combined.

   Tip: Use room temperature eggs for best results.

6. 6

   Pour the wet ingredients into the dry ingredients and mix until a dough forms.

   Tip: Use a light touch to avoid overmixing.

7. 7

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

   Tip: Don’t overknead, or the scones will be tough.

8. 8

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

   Tip: Use a rolling pin to help shape the dough.

9. 9

   Cut out scones using a biscuit cutter or the rim of a glass.

   Tip: Cut out scones that are about 5cm in diameter.

10. 10

    Place the scones on the prepared baking tray, leaving about 1.5cm of space between each scone.

    Tip: Make sure to leave space for even spreading.

11. 11

    Bake the scones for 18-20 minutes, or until they are golden brown.

    Tip: Use a timer to ensure they don’t overcook.

12. 12

    Remove the scones from the oven and let them cool for a few minutes on a wire rack.

    Tip: Don’t slice the scones until they have cooled slightly.

13. 13

    Serve the scones warm, topped with a dollop of dulce de leche cream.

    Tip: Use a piping bag to create a decorative peak.