Caramel Cream Scones with Salted Caramel Glaze
From the MolalaCook kitchen · 烘焙手記
Caramel Cream Scones with Salted Caramel Glaze
海鹽焦糖忌廉鬆餅
Make six small café-style scones with homemade caramel in the dough and more poured over the tops.
▶ Watch the recipe
Before you begin
Chill the dough for one hour before dividing and baking. If the reserved caramel has thickened too much to pour, warm it briefly and stir before glazing.
Method 做法
Cook the caramel
Heat the sugar and water over low heat until amber. Remove from the heat and carefully stir in the cream, a little at a time as the syrup bubbles. Stir in the butter and salt. Let the caramel cool before using it in the dough.
See this stage at 1:08 →
Rub in the cold butter
Rub the 50 g cold butter into the cake flour with your fingertips until the pieces are small. Mix in the sugar and baking powder. Whisk the egg, cream and 30 g cooled caramel in a separate bowl.
See this stage at 2:13 →
Chill and bake
Pour the liquid into the dry ingredients and mix gently just until a dough forms. Cover and chill one hour. Divide into six pieces, shape, and brush the tops with egg. Bake at 170°C (338°F) for 22–24 minutes.
See this stage at 4:55 →
Glaze
Spoon the remaining caramel over the scones. Once it has cooled slightly, top each with a small piece of butter if desired.
Watch & bake along
Caramel Cream Scones with Salted Caramel Glaze
✦Should I cool the caramel before adding it?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
