Salted Caramel Drop Scones
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These salted caramel drop scones are my go to when I want something special without spending hours in the kitchen. Ready in just 45 minutes from start to finish, they're perfect for when you're craving homemade comfort food but don't have much time. The butter in this recipe provides fat soluble vitamins that help your body absorb essential nutrients, plus it gives these scones their wonderfully tender crumb. What I love most is how simple they are to make with ingredients you probably already have at home. Just whisk, drop, and bake. The contrast between the sweet caramel and that delicate hit of fleur de sel on top is absolutely irresistible, and honestly, they taste like you spent way more effort than you actually did.
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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