Salted Caramel Scones with vanilla hints, stuffed with milky way mini chocolates and topped with a homemade salted caramel sauce.
Keyword Salted Caramel Scones
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Author Catalina Castravet
6tablespoonschilled unsalted butterdiced + 2 tablespoon for greasing the pan
3/4cupminiature milky way
1large egg yolk
Homemade Caramel Sauce:
6tbsps.unsalted butterat room temperature and cut up into pieces
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.