Caramel Scones by June
Indulge in the buttery, melt-in-your-mouth perfection of *Caramel Scones by June*, a heavenly fusion of classic scone textures and rich caramel decadence. These bakery-style scones are made with tender layers of all-purpose flour, cold butter, and a touch of heavy cream, creating a flaky, golden base. The real showstopper is the swirl of luscious caramel sauce folded into the dough, delivering a sweet surprise in every bite. With a quick 15-minute prep time, these caramel scones are perfect for a cozy breakfast, brunch, or afternoon tea. For a touch of elegance, brush on an egg wash, sprinkle with coarse sugar, and finish with a drizzle of caramel sauce. Serve warm or at room temperature for a treat that feels both comforting and indulgent. Whether you’re a seasoned baker or a novice in the kitchen, this easy-to-follow recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 cups Caramel sauce (store-bought or homemade)
- 1 whole Egg (for egg wash, optional)
- 1 tablespoon Coarse sugar (for topping, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overwork the dough.
Transfer the dough onto a lightly floured surface. Gently press it into a rectangle approximately 8 inches by 6 inches.
Spread the caramel sauce over the surface of the dough, leaving a 1/2-inch border around the edges.
Fold the dough in half lengthwise and gently press the edges to seal in the caramel.
Using a sharp knife or bench scraper, cut the dough into 8 equal triangles.
Place the triangles onto the prepared baking sheet, spacing them 1-2 inches apart.
Optional: Whisk the egg in a small bowl and lightly brush it over the tops of the scones. Sprinkle with coarse sugar for added sweetness and texture.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, optionally drizzled with extra caramel sauce for a finishing touch.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 9.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 42 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
