Dulce de Leche Scones

Instructions

1. 1

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

   Tip: Optional: For an extra crispy top, chill the scones in the fridge for 30 minutes before baking.

2. 2

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

   Tip: Use a whisk or a stand mixer with a whisk attachment for this step.

3. 3

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

   Tip: Be careful not to overmix at this stage.

4. 4

   In a separate bowl, whisk together the milk, eggs, and vanilla extract.

   Tip: Make sure the eggs are well-beaten before adding them to the mixture.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.

   Tip: Don't overmix at this stage.

6. 6

   Fold in the dulce de leche and confectioner's sugar until they are evenly distributed.

   Tip: This will give your scones a lovely caramel color and flavor.

7. 7

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

   Tip: Be gentle, as you don't want to overwork the dough.

8. 8

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

   Tip: Use a rolling pin or your hands to shape the dough into a circle.

9. 9

   Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.

   Tip: You should be able to get about 8 scones from this amount of dough.

10. 10

    Place the scones on the prepared baking sheet, leaving about 2.5 cm of space between each scone.

    Tip: Sprinkle the tops with flaky sea salt before baking for a touch of luxury.

11. 11

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

    Tip: Keep an eye on them, as they can go from golden to burnt quickly.