Caramel Scones

Caramel Scones

No matter how hard you try to be healthy, sometimes the long dark cold days of winter will get to you. Will spring just hurry up already?! Cold days call for a comforting batch of caramel scones.

Possibly to be shared with family. Possibly not.

Caramel Scones

These caramel scones were an experiment as I made some caramel sauce recently, which I used to drizzle over a gorgeous caramel bundt cake. There was still some left so I thought why not use caramel sauce in place of most of the milk in a scone mixture and see what happens? The recipe I used for the caramel sauce is here on Confessions of a Bright-Eyed Baker. Made only using granulated sugar, milk and a little salt.

Caramel Scones

Happily the scone experiment worked, and produced a gorgeous caramel colour scone just crying out for for a winter’s day.

Perfect for a quick breakfast on the run, or tea-time treat.

Caramel Scones

Warmed and drizzled with more caramel sauce, it was also a comforting and sinful pudding.

Custard would go really well for an even more comforting dessert.

Caramel Scones

Pin my caramel scones for later

Caramel Scones


Caramel Scones

Caramel Scones

A fabulously sweet twist on scones
5 from 1 vote
Print Pin Rate
Course: Baking
Cuisine: British
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 253kcal


  • 300 g self-raising flour
  • Pinch of salt
  • 75 g butter
  • 150 ml caramel sauce see recipe link above
  • 50 ml milk
  • A little more milk to brush on top before baking


  • Place the flour in a large bowl, and mix in the salt.
  • Cut the butter into small cubes and then rub it in with your fingertips until the mixture resembles breadcrumbs.
  • Pour in the caramel sauce and milk and mix with a metal spoon at first, then bring it together with your hands until you have a soft dough.
  • Shape the mixture into a rough round shape, then place it on a lined baking tray. Press down on it gently to make a disc shape.
  • Score with a knife and then brush with milk.
  • Bake at 180 degrees for 20-30 minutes until risen and golden brown.
  • Remove from the oven and place the scone round on a cooling rack to cool.
  • If not eaten straight away, keep it in an airtight tin.
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!
Linking up with Supergolden Bakes

Leave a Reply

7 Comment threads
5 Thread replies
Most reacted comment
Hottest comment thread
8 Comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Notify of

Wow, a caramel scone. Sounds so good and with the nights drawing in, it sounds like something I’d very much like to try. Have bookmarked.


That picture with the caramel drizzle is just droolworthy. Haven’t made scones in ages must give these a go – my kids will go gaga over these babies! #CookBlogShare

I love the sound of caramel in a scone, delicious #CookBlogShare

Looks good. And not sure I’d share! #cookblogshare

Wow!!! looks amazing!

Corrrr, you is a norty girl! 😀
Janie x

Judith (Mostly About Chocolate Blog)

Ooooo – I had not considered drizzling caramel on a slice of scone so that is a great idea!