I know I’m usually a day late and a dollar short, and this is a good example of how clueless I can be. Over a year ago, I made Salted Caramel Scones from a recipe I saw in Tea Time magazine. They looked good to me, and I happened to have the ingredients on hand. Sweet Mother of Pearl, they were so good! Then I saw a recipe for a Salted Caramel Bundt Cake. Salted caramels? Twice in one week. UMM? Then I Googled “salted caramels”.
What I didn’t know –Caramels covered with sea salt are THE rage! And have been for sometime.
Apparently there is common connection between caramels and salt. Haagan-Dazes makes a Salted Caramel Ice Cream, Starbucks sells Salted Caramel Hot Chocolate, and apparently a vast number of people are hooked on the delightful mix of sweet and savory.
Okay, even if I’m on the backside of a trend, I have to tell you – These scones are great, and this recipe is a keeper. No hard dry scone here. These are moist and the salty sweet flavors are perfect to go along with a cup of tea- or even morning coffee.
Check out this beautiful tea cloth we used at the Royal Wedding Shower Tea. It was a loan. Be still my heart!
Salted Caramel Scones
By Published: March 20, 2012
- Yield: 12 scones
- Cook: 12-14 mins
Sweet, salty, moist, and delicious. Great with a cup of tea or your morning coffee. Use the food processor to mix the dough. So easy! Recipe from Tea Time magazine.
Ingredients
- 2 1/2 cups Flour
- 1/2 cup Sugar
- 1/2 cup Mascarpone cheese – or cream cheese (8 ounce package)
- 1/2 cup Caramel bits You can use toffee bits
- 1/2 cup unsalted butter chilled (one stick)
- 1/2 cup Heavy cream it might take a little more
- 1 teaspoon Vanilla extract
- Caramel Topping
- 1/4 cup Light brown sugar can use dark
- 1/4 cup Butter (1/2 stick)
- 2 Tablespoons Course Sea Salt
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with a Silpat liner or parchment paper; set aside
- In your food processer bowl, combine flour, sugar, baking powder, and salt. Add ½ cup (one stick) of butter cut into small pieces into the processor bowl. Pulse until mixture resembles coarse crumbs.
- Add mascarpone cheese (or cream cheese) to processor bowl and pulse to combine. Mixture should resemble coarse crumbs
- Slowly add cream and vanilla to the flour mixture in the processor bowl until mixture just comes together. Do not over mix.
- Place the dough onto a floured board and gently mix in the caramel or toffee bits.
- Roll the dough into a 3/4-inch thick round. Cut 12 rounds using a 2-inch cutter.
- Place the rounds on the prepared baking sheet.
- Caramel topping:
- In a small saucepan over medium heat, combine brown sugar and the remaining ¼ cup (1/2 stick) butter. 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 12-14 minutes or until lightly golden brown.