Recipe 356 - Salted Caramel Scones

These were absolutely amazing. They were as good as, or maybe even better, the day after. At first taste, when they were still warm, I wondered if they needed the cream cheese; but once they had cooled (and the next day), the cream cheese kept them moist and gave them a nice richness. I will definitely be making these again and again).

Salted Caramel Scones

from: Tea Time Magazine 

• 2 cups all-purpose flour
• 1/2 cup quick oats
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 113g (1/2 cup) unsalted butter
• 90g cream cheese, softened
• 1/2 cup caramel bits
• 1/3 cup plain yogurt
• 1 teaspoon vanilla extract
• 55g (1/4 cup) unsalted butter
• 1/4 cup light brown sugar
• 2 tablespoons coarse sea salt (sprinkled on top)

1. Preheat the oven to 400F. Turn the heat down to 375F when the scones go in to bake.
2. Combine the flour, oats, sugar, baking powder and salt.
3. Cut in the 113g (1/2 cup) butter until it resembles breadcrumbs and the butter pieces are about pea-sized.
4. Add the caramel bits and stir until evenly distributed.
5. In a separate bowl, combine the yogurt, cream cheese and vanilla extract. Add to the dry ingredients and mix until dough comes together.
6. Turn out onto a floured surface and knead a few times. Then pat the dough into a 12" round, about 1/2" to 3/4" thick. Cut into 8 pieces and place on a greased baking sheet.
7. Melt the 55g (1/4 cup) butter in a saucepan. Add the brown sugar and stir until it is fully combined and smooth (5-8 minutes).
8. Brush the caramel sauce onto the tops of the scones.
9. Sprinkle a few salt crystals onto the top of each scone.
10. Place into the oven, reduce the heat, and bake for 15-20 minutes. Rotate the tray at about 12 minutes.

Makes 8 scones.