1/2cupunsalted butterchilled, cut into small cubes
1blockcream cheese( or 250 grams) softened
½cupsalted caramel chips
⅓cupheavy whipping cream
1teaspoonvanilla extract
For the Salted Caramel Topping
1/4cupunsalted butter
¼cuplight brown sugar
2tablespoonscoarse sea salt
Instructions
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.