Caramel Scones By June Recipes

CARAMEL SCONES

Steps:

• Preheat oven to 425°F Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
• In a food processor, place the flour and butter and pulse to break up butter.
• Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
• Turn out dough into a large bowl.
• Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
• Stir to make a soft dough.
• Fold in butterscotch chips.
• Scoop onto baking sheet or into prepared tins.
• Brush tops with egg white and add ground butterscotch chips.
• Bake until browned - 16-18 minutes.
• Dust with confectioner's sugar when cool.

CARAMEL APPLE SCONES

Steps:

• In a small bowl, combine the flours, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the cream, egg yolk and vanilla; add to dry ingredients just until moistened. Stir in apple. Turn onto a floured surface; knead 10 times. , Pat into a 5-in. circle. Cut into 4 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Cool for 10 minutes. Drizzle with caramel topping.

CARAMEL SCONES BY JUNE

Steps:

• Heat oven to 220°C.
• Melt extra 2 tablespoons of butter and brown sugar together (I use the microwave).
• Mix flour, salt, milk powder, sugar, coconut, butter and water to a soft dough.
• Roll and cut into 12 rounds.
• Press a thumb hole in the top of each round.
• Fill with melted butter mixture.
• Cook for 10-15 minutes or until cooked through.