Salted Caramel Scones
I think I have a serious problem with scones.
Salted Caramel Scones are my world right now!
It amazes me how I have not turn into scone or have been adopted by the British. I mean seriously. Let’s explore this further. Why do I have such an obsession with scones? Well, now that I am typing it out and thinking at the same time I think that I love scones because they are closely related to biscuits. Lord knows I love a good biscuit. I mean its a serious obsession. It is best for me to just stay away…BUT I CAN’T! Oh well. You guys do’t want to hear my bread addicting rant. You have better things to do, right? NO! Because you wouldn’t be reading this blog if you did. In fact, tell the truth, you are reading this blog and drooling over this pictures because you are an addict of scones and all things as soft as a biscuit just like me. Tell the truth! It’s okay. We will start an addicts group called “Carbs-aholic Anonymous”. Deal? Okay good.
I mean how many scone recipes are shared on my blog? Let’s see there are the Buttermilk Scones I just made; Maple Pecan Scones, Strawberry White Chocolates Chip Scones, Citrus Basil Scones, Cinnamon Chip Scones, and the list goes on! Wow. I seriously have a problem. No I don’t I just love good food and I won’t apologize for that. You shouldn’t eat. Hey, I am sure if it was healthy or okay for our healthy to be 800 pounds we would do so, right? Maybe not I’m not sure. By the way, before I am scolded and burned at the stake, that was not a pun to anyone who may be suffering from obesity. Geesh! I hope I dodged a bullet with that one. My point is that we all love food. You wouldn’t read my blog if you didn’t and I wouldn’t have a blog based around food if I didn’t. I don’t think we should apologize for liking what we like. As long as we are responsible with our vices and they don’t produce evil in the work, I say go for it. Start with these Salted Caramel Scones first. No like seriously. Go ahead and get the baking!
*Recipe adapted from Tea Time Magazine
- 2½ c. all-purpose flour
- ½ c. sugar
- 2 tsp. baking powder
- ½ tsp salt
- ¾ c. unsalted butter, chilled, divided
- 3 oz. cream cheese, softened
- ½ c. salted caramel chips or caramel bits
- ⅓ c. heavy whipping cream
- 1 tsp. vanilla extract
- ¼ c. light brown sugar
- 2 tbsp. coarse sea salt
- Preheat oven to 375 Degree and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt and whisk together. Next, cut in ½ c. cold butter and using pastry cutter of a fork, mix together until the mixture looks like course sand crumbs.
- Cut in the cream cheese and add the salted caramel chips and mix. Add cream, vanilla extract, and knead inside the bowl until the dough comes together. Turn to a floured surface and form into a ¾ inch thick square. Once the square is formed, cut into thirds (three long rectangles). From there, cut the thirds into mini triangles. Place on top of the baking sheet. Brush with heavy cream and bake for 12-14 minutes.
- Meanwhile, in a small sauce pan add ¼ c. butter and brown sugar. Stir and cook for 8 minutes until mixture is slightly thickened. When the scones are finished baking, pour some of the caramel sauce on each scone and sprinkle with course salt.
- * If your local grocery does not sell baking salted caramel chips, use Kraft Caramel Bit instead.