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.
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 from Confessions of a Bright-Eyed Baker. Made only using granulated sugar, milk and a little salt.
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.
Ingredients
Here are the ingredients you will need. Grab the quantities in the recipe card below.
- self-raising flour
- salt
- butter
- caramel sauce – either make your own (see recipe link given earlier in the post for the recipe I used) or use a ready-made caramel sauce
- milk
Step by step
- 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°C (350°F) 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
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.
Related
Recipe
Ingredients
- 300 g (1¾ cups + 2 tbsp) self-raising flour
- Pinch of salt
- 75 g (¼ cup + 1 tbsp) butter
- 150 ml (½ cup + 2 tbsp) caramel sauce recipe link
- 50 ml (3 tbsp + 1 tsp) milk
- A little more milk to brush on top before baking
Equipment
Instructions
- Place the flour in a large bowl, and mix in the salt.300 g self-raising flour, Pinch of salt
- Cut the butter into small cubes and then rub it in with your fingertips until the mixture resembles breadcrumbs.75 g butter
- 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.150 ml caramel sauce, 50 ml milk
- 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.A little more milk to brush on top before baking
- Bake at 180℃ / 350℉ 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.
Kim says
Is 180 deg. correct? I’ve never cooked scones at such a low temp. so I wanted to double check. Thanks!
bakingqueen74 says
Yes, that is degrees C. If you need Fahrenheit it would be 350.
choclette says
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.
lucyparissi says
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
Sarah James says
I love the sound of caramel in a scone, delicious #CookBlogShare
bakingqueen74 says
Thanks Sarah x
Stephanie Robinson says
Looks good. And not sure I’d share! #cookblogshare
bakingqueen74 says
Thanks Stephanie, I didn’t share very well I must admit 🙂
Michal says
Wow!!! looks amazing!
bakingqueen74 says
Thanks Michal!
HedgeComber says
Corrrr, you is a norty girl! 😀
Janie x
bakingqueen74 says
I know, how bad. No added sugar other than all the caramel sauce though! 😉
Judith (Mostly About Chocolate Blog) says
Ooooo – I had not considered drizzling caramel on a slice of scone so that is a great idea!
bakingqueen74 says
I am caramel crazy this week!