Caramel Scone (Hot Biscuit). Recipe for Fresh Caramel Apple Scones with Caramel Icing Drizzled on top. And then you can enjoy them for breakfast… with coffee or tea or hot chocolate. Revel in the fact that you can eat them without getting a face full of sticky caramel and apple juices dripping down your chin, unless you like that sort.

It is generally thought that scones are best eaten when they are very hot and freshly baked right from the oven, accompanied with melting warm butter. The Best Caramel Scones Recipes on Yummly Vanilla Caramel Scones, Triple Caramel Scones, Salted Caramel Scones. You can have Caramel Scone (Hot Biscuit) using 8 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Caramel Scone (Hot Biscuit)

You need of INGREDIENTS for 6 Hot Biscuits.
It's 100 g of Flour.
It's 3 g of Baking Powder.
It's 25 g of Brown Sugar.
It's 35 g of Butter (Salted).
You need of Caramel Cream.
Prepare 30 g of Sugar.
You need 70 g of Cream.

Whether dropped or rolled, hot biscuits will turn a simple meal into something special. Drizzled with caramel and loaded with apples and pecans, these Caramel Apple Pecan Scones are the perfect fall breakfast and anytime coffee break treat! Once the scone dough has been chilling for about an hour, take the dough out of the freezer, get out your trusty tools, and get ready to bake the. I love scones, and the Italian loves scones!

Caramel Scone (Hot Biscuit) detailed

Operation Time / 20 min Oven Temperature / 400 F Baking Time / 15 min.
Caramel Cream.
Add the sugar to a medium saucepan. Bring to a simmer over medium heat until it reaches a nice amber color..
While the sugar is heating, microwave the cream to a boil..
Once amber, remove the caramelized sugar from the heat and add the boiled cream (The solution will be bubbling and spitting. Be careful not to burn yourself)..
Let cool completely..
Caramel Scone.
Preheat oven to 400F. Line a cookie sheet with parchment paper..
Prepare a medium mixing bowl and a stick mixer with blade inserts..
Sift the flour and baking powder into the mixing bowl. Add the brown sugar..
Cut the butter into small squares and add to the bowl..
Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips)..
Move the mixture to a large mixing bowl. Pour the caramel cream into the dry mixture and use a rubber spatula to mix well (Be careful not to mix too much)..
Divide the dough into 6 portions..
Place on prepared cookie sheet. Bake for 15 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack..

Scones are my breakfast dream come true. Scones are a favourite in our house, although I have to admit there are only a few of us that like raisins. But if you are going to eat Hot Cross Scones you have to add raisins. I normally use boatloads of heavy cream in my scones and then I feel all warm and fuzzy for the rest of the day. I thought it might be fun to use coffee creamer instead of heavy cream to replace some fat and add some flavor.