Soft Caramel Scone
"Adapted this recipe from a peanut butter scones recipe. But since my hubby can't have peanut butter, I substituted caramel sauce and butterscotch chips."
- Serving Size: 1 (98.5 g)
- Calories 378.7
- Total Fat - 22.1 g
- Saturated Fat - 13.2 g
- Cholesterol - 79.6 mg
- Sodium - 297.4 mg
- Total Carbohydrate - 40.7 g
- Dietary Fiber - 0.9 g
- Sugars - 13.8 g
- Protein - 5.1 g
- Calcium - 154.9 mg
- Iron - 0.8 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
In a small bowl, add the egg, 1/4 cup caramel sauce, sour cream, vanilla, and whisk to combine until smooth.
Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. If dough seems very crumbly or isn't coming together, add sour cream, 1 tablespoon at a time, until moist enough to come together.
Add the butterscotch chips and fold to combine.
Turn dough out onto a Silpat or clean, lightly floured work surface and with lightly floured hands or a spatula, pat dough into an 8-inch round, approximately 2 inches high.
With a large knife, slice round into 8 equal-sized wedges.
Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; it's critical not to overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms aren't getting too browned. Remove from oven and allow to cool for 5 minutes before removing to cooling rack.
Carefully transfer scones with a flat spatula, since they will be quite soft, to a cooling rack that has been placed on a sheet of waxed paper. Allow scones to completely cool, then drizzle with additional caramel sauce.
Make a nice cup of coffee or tea, sit back and enjoy your scones.
No special items needed.