Salted Caramel Drop Scones
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Salted Caramel Drop Scones are soft, buttery treats combining all purpose flour, granulated sugar, unsalted butter and caramel sauce, finished with a sprinkle of fleur de sel. Made with eggs and heavy cream for richness, these scones come together in just 15 minutes of preparation and 30 minutes of cooking. They suit anyone looking for a simple, indulgent baked good to enjoy with tea or coffee.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 100 mlcaramel sauce
- 2 gsalt
- 2 gbaking powder
- 2large eggs
- 50 mlheavy cream
- 1 gfleur de sel
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- 2
Whisk together the flour, sugar, and baking powder in a large bowl.
- 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 overwork the dough.
- 4
In a separate bowl, whisk together the eggs and heavy cream.
- 5
Add the caramel sauce and salt to the egg mixture and whisk until smooth.
- 6
Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.
- 7
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
Tip: Be gentle, as overworking the dough will lead to tough scones.
- 8
Use a cookie scoop or spoon to drop the dough into balls, about 2 cm apart on the prepared baking sheet.
Tip: Leave about 2 cm of space between each scone.
- 9
Bake for 18-20 minutes, or until the scones are golden brown.
- 10
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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