Salted Caramel Drop Scones

Instructions

1. 1

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

2. 2

   Whisk together the flour, sugar, and baking powder in a large bowl.

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 overwork the dough.

4. 4

   In a separate bowl, whisk together the eggs and heavy cream.

5. 5

   Add the caramel sauce and salt to the egg mixture and whisk until smooth.

6. 6

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

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 overworking the dough will lead to tough scones.

8. 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. 9

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

10. 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.