Salted Caramel Scones are delightful buttery treats with bits of caramel chips, a luscious caramel glaze and finished with a sprinkling of sea salt. Add the coffee and you feel like having breakfast at a coffee shop but better!
There is something so addictive about these scones that one bite takes me deeper and deeper into the desire to have more. Heavenly is an appropriate term when you catch bits of the soft caramel chips embedded in the buttery crumbs of these salted caramel scones.
They are divine. The sweet, buttery caramel contrasted by the addition of salt in the toppings make these scones so special. Yes, forget about going to your local coffee shop, these scones are just at your fingertips. And they taste a million times better!
With just a little dough work, you will have these ultimate caramel treats.
How to Make Salted Caramel Scones?
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Add the cubed butter and use a pastry blender to cut it in until the mixture resembles coarse crumbs.
- Add cream cheese and continue to stir and cut using the pastry cutter until the cream cheese is flattened and somewhat incorporated into the mixture.
- Add the salted caramel chips, cream and vanilla extract.
- Stir the mixture until the mixture comes together as a shaggy, slightly crumbly dough.
- On a floured surface turn the dough over and knead a few times just to make it come together. Roll it into a circle that is 3/4 inch thick. Cut 12 rounds using a 2½-inch cutter, and place on a baking sheet that is lined with parchment paper.
- Gather the scraps of dough and roll again, and cut as many circles as you still can. Brush the tops with salted caramel sauce and sprinkle a bit of sea salt.
And bake time! Bake the scones at 375 F for 12-14 minutes, or until lightly golden. Drizzle more salted caramel sauce on top.
So the next time you need an indulgent breakfast treats for the weekend, you know what to do! Meanwhile, you will find me here with a little cup of tea, with a good book in hand, and these scones on a lovely weekday morning.
- A pastry blender is best to use here, but you can also use 2 knives or your hands.
- The caramel sauce is vital to this recipe and should not be skipped. You will spread it on top of the scones before baking, and then pour some more on them at serving time. It is pure goodness!
Want More Treats? Also, Try:
- Best Ever Chocolate Brownies
- Buttermilk Cinnamon Muffins
- Butterscotch Bars with Pecans and Chocolate Chips
- Cookie Bars with Condensed Milk and Nutella
- Cheese Scones with Scallions
- Coconut Oil Brownies
- Chocolate Chip Loaf Bread
Salted Caramel Scones
Salted Caramel Scones are delightful buttery treats with bits of caramel chips, a luscious caramel glaze and finished with a sprinkling of sea salt.
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup sugar
- ½ teaspoon salt
- 1/2 cup unsalted butter chilled, cut into small cubes
- 1 block cream cheese ( or 250 grams) softened
- ½ cup salted caramel chips
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Salted Caramel Topping
- 1/4 cup unsalted butter
- ¼ cup light brown sugar
- 2 tablespoons coarse sea salt
Preheat oven to 375˚ F and line a baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Use a pastry blender to cut in the cubed butter until mixture resembles coarse crumbs.
Add cream cheese and continue to stir and cut until the cream cheese is incorporated in the mixture in forms of thinned out flakes and pieces. Add the salted caramel chips, cream and vanilla extract. Stir everything until the mixture comes together into a shaggy, crumbly dough.
Turn the dough over onto a floured board. Knead a few times just to gather it together. Roll the dough into a circle that is 3/4 inch thick. Cut 12 rounds using a 2½-inch cutter, and place on the prepared baking sheet. Gather the scraps of dough and roll again, and cut as many circles as you still can.
Make the Caramel Topping: In a small saucepan over medium heat, combine brown sugar and ¼ cup butter. Cook for about 8 minutes, or until mixture is smooth. Brush tops of scones with the caramel, reserving some syrup for later. Sprinkle each evenly with salt.
Bake scones for 12 to 14 minutes, or until lightly golden. Drizzle with remaining caramel syrup and serve.
Recipe adapted from: Tea Time Magazine