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Caramel Scone Recipe

Submitted by: Judith Green

200g Plain flour
1 Level teaspoon cream of tarter
Half a level teaspoon bicarb of soda
38g Butter
25g White sugar
75ml Milk
Half an egg (beaten)
For the caramel:
50g Butter
50g Brown sugar

Sift together the flour, cream of tartar and bicarb into a basin. Add the white sugar and mix well. Add the melted butter, egg and milk until you have a pliable soft dough. Turn onto a floured board and lightly knead. Roll out to 1.25cm thickness and cut into small rounds. Cream the brown sugar and butter and spoon a large spot of this mixture onto each scone.

Place on a greased baking sheet and bake in a pre-heated hot oven for eight to 10 minutes.