Salted Caramel Scones
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Salted caramel scones with vanilla hints, stuffed with milky way mini chocolates and topped with a homemade salted caramel sauce.
I have already made Vanilla Hazelnut Scones which turned out delicious. After having positive feedback on them, I decided to switch things a bit, and made these Salted Caramel Scones for you to enjoy.
Salted Caramel Scones
These Salted Caramel Scones are what dreams are made of. I took a plate to some friends to test taste them, and they all gave me rave reviews. These are not your regular dry scones that break your teeth. Firstly, I hate those and I am very disappointed when I get one. However, these Salted Caramel Scones are soft and crumbly, with hints of vanilla flavor, stuffed with miniature milky way chocolates and topped with a delicious homemade caramel sauce. Also, pink Himalayan salt is sprinkled on top for an out of this world finish.
They are best served warm, right after the caramel got a chance to harden a little. In addition, they truly melt in your mouth. Also, all the sweet and buttery crumbles mix well with the melted chocolate from the milky way chocolates and sweet caramel.
Why you’ll love these Salted Caramel Scones
- First of all they are flavorful and perfect dessert for caramel lovers.
- Also, they are incredibly fresh and aromatic.
- Tender and buttery, the cookies melt in your mouth.
- Perfect cookies for the holiday season.
- In addition, they can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.
How long will Salted Caramel Scones stay fresh
The Scones can be stored wrapped in plastic wrap at room temperature for about 5-7 days.
CAN YOU STORE AND FREEZE Salted Caramel Scones
Absolutely! First, cool the scones completely and fully wrap it in plastic wrap, tightly. Best to freeze without the caramel frosting on top, as it will harden a lot. After that wrap them in aluminum foil. Freeze for up to 2-3 months. Defrost before serving.
Salted Caramel Scones
Salted Caramel Scones with vanilla hints, stuffed with milky way mini chocolates and topped with a homemade salted caramel sauce.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter diced + 2 tablespoon for greasing the pan
- 3/4 cup miniature milky way
- 3/4 cup chilled buttermilk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1 cup granulated sugar
- 6 tbsps. unsalted butter at room temperature and cut up into pieces
- 1/2 cup heavy cream
- 1 tsp. salt
- pink Himalayan salt for garnish
Preheat oven to 400F degrees.
Butter and flour a baking sheet or scone pan.
In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Add butter and rub in with your fingertips until butter is reduced to the size of rice grains.
In a medium mixing bowl using an electric mixer fitted with the wire attachment or a hand mixer, whisk together buttermilk, egg yolk and vanilla. Add the mixture to the dry ingredients; mix until dough comes together in moist clumps. Mix in miniature milky way. Gather dough into a ball.
Press dough out on a lightly floured surface into an 8-inch round; cut round into 8 wedges. Transfer wedges to prepared baking sheet spacing 1 inch apart; or to scone pan.
Brush scones lightly with milk and bake until the scones become crusty and the top is golden; a tester inserted into center comes out clean, about 20 - 25 minutes.
In the meantime work on the caramel sauce. In a medium sauce pan over medium heat melt sugar until a brownish liquid forms, make sure to stir constantly during this process.
When sugar has completely melted, add the butter and stir until well combined.
Carefully while still stirring add the heavy cream, once all the cream has been added let the mixture boil without stirring for one minute.
Remove from heat, stir in salt, transfer to a mason jar (or any other container) and let it cool.
Pour caramel on top of the scones, grind pink Himalayan sea salt on top. Serve warm.
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