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 here on 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.
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.
Pin my caramel scones for later
- 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.