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."
Original is 8 servings
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
Step 2
In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
Step 3
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.
Step 4
In a small bowl, add the egg, 1/4 cup caramel sauce, sour cream, vanilla, and whisk to combine until smooth.
Step 5
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.
Step 6
Add the butterscotch chips and fold to combine.
Step 7
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.
Step 8
With a large knife, slice round into 8 equal-sized wedges.
Step 9
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.
Step 10
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.
Step 11
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.
Step 12
Make a nice cup of coffee or tea, sit back and enjoy your scones.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best results, use cold butter when cutting it into the dry ingredients.
- When selecting caramel sauce, look for one with a good balance of sweetness and saltiness.
- Substitute almond milk for sour cream to make the scones vegan. The benefit of this substitution is that it eliminates the need for animal products, making the recipe suitable for vegans.
- Substitute coconut oil for the butter to make the scones dairy-free. The benefit of this substitution is that it eliminates the need for dairy, making the recipe suitable for those with dairy allergies or sensitivities.
Chocolate Chip Caramel Scone Replace the butterscotch chips with chocolate chips and add an extra tablespoon of caramel sauce to the dough.
Vanilla Ice Cream - This creamy and sweet treat is the perfect accompaniment to the Soft Caramel Scone. The cool and smooth texture of the ice cream contrasts nicely with the warm and slightly crunchy texture of the scone, and the sweetness of the ice cream complements the caramel and butterscotch flavors.
Hot Fudge Sauce: Hot fudge sauce is the perfect topping for the Soft Caramel Scone. The warm and creamy texture of the fudge sauce will contrast nicely with the scone's crunchy texture, and the sweetness of the fudge will enhance the caramel and butterscotch flavors. Plus, the combination of the ice cream and the hot fudge sauce will make for a decadent and delicious dessert!
FAQ
Q: How do I know when the scones are done baking?
A: Insert a toothpick into the center of the scones. If it comes out clean or with a few moist crumbs, but no batter, then the scones are cooked through. Keep an eye on the scones starting after about 11 minutes to ensure the bottoms aren't getting too browned.
Q: What is the best way to store scones?
A: Scones are best stored at room temperature in an airtight container. If storing for more than a day, wrap them in plastic wrap and place in an airtight container. For longer storage, freeze the scones in a sealed container or bag for up to 3 months.
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Fun facts:
The scone is a traditional British pastry, believed to have originated in Scotland in the 1500s. It is believed that Mary, Queen of Scots, was particularly fond of the scone.
The butterscotch flavor in this recipe is named after the Scottish town of “Bute”, which was known for its production of a molasses-like syrup. The name “butterscotch” was coined in the 19th century.