The salty topping agreeably offsets the caramel sweetness in these Salted Caramel Scones, making an ideal pairing with any tea on a chilly day.
Salted Caramel Scones
Yield: 12 scones • Bake: 12 to 14 minutes
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- 2½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, chilled, divided
- 1 (3-ounce) package cream cheese, softened
- ½ cup caramel bits*
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup light brown sugar
- 2 tablespoons coarse sea salt
- Preheat oven to 375˚. Line a baking sheet with parchment paper; set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, cut in ½ cup butter until mixture resembles coarse crumbs.
- Add cream cheese and caramel bits, and stir until well combined. Add cream and vanilla extract, and stir until dough comes together. On a floured surface, roll dough into a ¾-inch-thick round. Cut 12 rounds using a 2½-inch cutter, and place rounds on the prepared baking sheet.
- In a small saucepan over medium heat, combine brown sugar and remaining ¼ cup butter, and cook for 8 minutes, or until mixture is smooth. Brush tops of scones with the caramel, and sprinkle each evenly with coarse salt.
- Bake scones for 12 to 14 minutes, or until lightly golden brown.
- *For testing purposes, our test kitchen used Kraft Premium Caramel Bits, which can be found on the baking supplies aisle at most supermarkets.
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