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Caramel Scones by June

The aroma still takes me back to childhood. My grandmother, June, wasn’t a fancy baker, but she had a knack for turning simple ingredients into unforgettable treats. These Caramel Scones were a weekend staple, the buttery scent filling her cozy kitchen as I perched on a stool, impatiently waiting for them to cool just enough to sneak a bite of the gooey, caramel-drenched top. Each bite was a little bit of love from June, a memory I cherish and a recipe I’m thrilled to share.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 25-30 minutes
Servings: 12
Yield: 12 scones
Dietary Type: Not specified

Ingredients

2 cups self-raising flour
1/4 teaspoon salt
4 tablespoons powdered milk
4 tablespoons sugar
4 tablespoons desiccated coconut
30 g butter, cold
3/4 cup water
2 tablespoons butter, extra
2 tablespoons brown sugar

Equipment Needed

Oven
Baking sheet
Mixing bowl
Microwave (optional, for melting butter and sugar)
Rolling pin (optional)
Round cutter (optional)

Instructions

Preheat your oven to 220°C (428°F). Ensure the oven is fully heated before placing the scones inside for optimal rise.
In a microwave-safe bowl, combine the extra 2 tablespoons of butter and 2 tablespoons of brown sugar. Melt them together until smooth. This can be done in the microwave in short bursts (around 20-30 seconds each), stirring in between, or in a small saucepan over low heat. Set aside.
In a large mixing bowl, sift together the self-raising flour and salt. This helps to aerate the flour and ensures even distribution of the salt.
Add the powdered milk, sugar, and desiccated coconut to the bowl with the flour and salt. Stir to combine all the dry ingredients.
Rub the 30g of cold butter into the dry ingredients using your fingertips until the mixture resembles breadcrumbs. The colder the butter, the flakier the scones will be. Work quickly to prevent the butter from melting.
Gradually add the water, mixing with a knife or spatula until a soft dough forms. Be careful not to overmix, as this will result in tough scones. The dough should be just combined and slightly sticky.
Lightly flour a clean work surface. Gently roll the dough out to about 1.5cm (approximately 1/2 inch) thickness. Avoid pressing down too hard, as this can prevent the scones from rising properly. If you don’t have a rolling pin, you can gently pat the dough out with your hands.
Use a round cutter (or a knife) to cut the dough into approximately 12 rounds. Re-roll any scraps to cut out the remaining scones. Note that re-rolled dough may not rise as high as the first cut.
Place the rounds onto a baking sheet lined with parchment paper. This prevents the scones from sticking and helps with even baking.
Using your thumb, press a small indentation (thumb hole) into the top of each scone. This will create a well for the caramel mixture.
Fill each thumb hole with the melted butter and brown sugar mixture. Be generous with the caramel filling, ensuring each scone is well-coated.
Bake in the preheated oven for 10-15 minutes, or until golden brown and cooked through. The cooking time may vary depending on your oven, so keep a close eye on them. A skewer inserted into the center should come out clean.

Expert Tips & Tricks

Cold Butter is Key: Using cold butter is crucial for creating flaky scones. You can even chill the butter and flour in the freezer for 15-20 minutes before starting to ensure they are extra cold.
Don’t Overmix: Overmixing the dough develops the gluten, resulting in tough scones. Mix just until the ingredients are combined.
High Heat: Baking at a high temperature helps the scones to rise quickly and create a light and airy texture.
Vary the Size: If you prefer larger scones, cut the dough into fewer, larger rounds. Adjust the baking time accordingly, adding a few extra minutes if needed.
Even Caramel Distribution: If the caramel mixture thickens as it cools, gently re-warm it in the microwave before filling the scones. This will ensure even distribution.

Serving & Storage Suggestions

These Caramel Scones are best served warm, straight from the oven. The melted caramel topping is delightfully gooey and complements the soft, crumbly texture of the scone. They pair perfectly with a cup of tea or coffee.

To store leftovers, place them in an airtight container at room temperature. They will stay fresh for 1-2 days. For longer storage, you can freeze the baked scones. Wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. To reheat, thaw completely and warm in a low oven (around 150°C/300°F) for 5-10 minutes, or microwave for a few seconds.

Nutritional Information

Note: Estimated values, actual values may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	167 kcal	N/A
Total Fat	6.6 g	10%
Saturated Fat	4.6 g	22%
Cholesterol	13 mg	4%
Sodium	88.9 mg	3%
Total Carbohydrate	24 g	8%
Dietary Fiber	1 g	4%
Sugars	7.7 g	N/A
Protein	3.1 g	6%

Variations & Substitutions

Spice it up: Add 1/2 teaspoon of ground cinnamon or mixed spice to the dry ingredients for a warm, comforting flavor.
Fruit scones: Incorporate 1/2 cup of dried fruit, such as raisins or cranberries, into the dough.
Nutty Scones: Substitute the desiccated coconut with chopped walnuts, pecans, or almonds.
Citrus Zest: Add the zest of one lemon or orange to the dry ingredients for a burst of citrus flavor.
Gluten-Free: Substitute the self-raising flour with a gluten-free self-raising flour blend. You may need to adjust the amount of water slightly to achieve the right consistency.
Dairy-Free: Replace the powdered milk with a dairy-free powdered milk alternative, and use a dairy-free butter substitute.

FAQs (Frequently Asked Questions)

Q: Why are my scones not rising properly?
A: This is often due to using warm butter, overmixing the dough, or the oven not being hot enough. Ensure your butter is cold, mix the dough gently, and preheat your oven thoroughly.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours. Let it come to room temperature slightly before rolling and cutting.

Q: What if I don’t have self-raising flour?
A: You can make your own self-raising flour by adding 2 teaspoons of baking powder to every cup of plain flour.

Q: Can I freeze the unbaked scones?
A: Yes, you can freeze the unbaked scones. Cut them out and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: What can I use instead of brown sugar for the caramel topping?
A: You can substitute the brown sugar with white sugar or coconut sugar, but the caramel flavour will be slightly different. Brown sugar adds a richer, more molasses-like taste.

Final Thoughts

These Caramel Scones are more than just a recipe; they’re a warm hug from June and a taste of pure comfort. Don’t be intimidated by baking; this recipe is simple and forgiving. Gather your ingredients, preheat your oven, and let the sweet aroma fill your kitchen. Bake a batch of these scones, share them with loved ones, and create your own cherished memories. I encourage you to experiment with variations, add your own personal touch, and most importantly, enjoy the process! And if you do give these scones a try, I would love to hear how they turned out!

Caramel Scones by June Recipe