Salted Caramel Scones

Instructions

1. 1

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

2. 2

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

   Tip: Use a whisk to ensure the dry ingredients are well combined.

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 crumbs.

   Tip: Use a light touch to avoid overworking the dough.

4. 4

   In a small bowl, whisk together heavy cream and large eggs until well combined.

   Tip: Make sure to whisk until the mixture is smooth and there are no lumps.

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 the dough at this stage.

6. 6

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

   Tip: Use a light touch to avoid overworking the dough.

7. 7

   Pat the dough into a circle that is about 2.5 cm (1 inch) thick.

   Tip: Use a gentle touch to avoid developing the gluten in the dough.

8. 8

   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: Cut the scones to the desired size, but don't worry if they are not perfect.

9. 9

   Place the scones on the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between each scone.

   Tip: Make sure the scones are not touching each other.

10. 10

    Bake for 15-20 minutes, or until the scones are golden brown.

    Tip: Use a toothpick to check if the scones are done.

11. 11

    Remove the scones from the oven and let them cool on a wire rack for 5-10 minutes.

    Tip: Don't skip this step, as the scones will be too hot to handle.

12. 12

    Drizzle the scones with caramel sauce and sprinkle with flaky sea salt and dark chocolate chips.

    Tip: Get creative with the toppings to make the scones your own.