Salted Caramel Scones

Salted Caramel Scones

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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  1. 2½ cups all-purpose flour
  2. ½ cup sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. ¾ cup unsalted butter, chilled, divided
  6. 1 (3-ounce) package cream cheese, softened
  7. ½ cup caramel bits*
  8. ⅓ cup heavy whipping cream
  9. 1 teaspoon vanilla extract
  10. ¼ cup light brown sugar
  11. 2 tablespoons coarse sea salt
  1. Preheat oven to 375˚. Line a baking sheet with parchment paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake scones for 12 to 14 minutes, or until lightly golden brown.
  1. *For testing purposes, our test kitchen used Kraft Premium Caramel Bits, which can be found on the baking supplies aisle at most supermarkets.
TeaTime Magazine
From TeaTime January/February 2010


  1. I have made these many times and so grateful that the recipe is still available online! One of my “signature” recipes that is always met with oohs and ahhhhs and requests for more! Deliscious!


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