Caramel Scones By June Recipes

Steps:

• Preheat oven to 425°F Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
• In a food processor, place the flour and butter and pulse to break up butter.
• Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
• Turn out dough into a large bowl.
• Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
• Stir to make a soft dough.
• Fold in butterscotch chips.
• Scoop onto baking sheet or into prepared tins.
• Brush tops with egg white and add ground butterscotch chips.
• Bake until browned - 16-18 minutes.
• Dust with confectioner's sugar when cool.

Steps:

• Preheat oven to 425°F.
• Line a baking sheet with parchment paper, or use nonstick spray.
• Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency.
• Sift together the sugar, baking powder, and salt (if used). Stir into flour mixture.
• In another small bowl, combine the cream, milk, vanilla, and egg. Pour into dry ingredients, blending well to form a soft dough.
• Stir in the cup of butterscotch chips.
• Scoop mixture onto the baking sheet, to form individual scones.
• Brush tops with beaten egg white.
• Sprinkle ground butterscotch chips over top.
• Bake until browned - 16-18 minutes.
• Dust with confectioner's sugar when cool.

Steps:

• In a small bowl, combine the flours, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the cream, egg yolk and vanilla; add to dry ingredients just until moistened. Stir in apple. Turn onto a floured surface; knead 10 times. , Pat into a 5-in. circle. Cut into 4 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Cool for 10 minutes. Drizzle with caramel topping.

Steps:

• To make Caramel Sauce: In large microwavable glass bowl, beat 1 cup sugar, the corn syrup, water and lemon juice. Microwave uncovered on High 5 to 7 minutes or until mixture turns a light golden color. Transfer to cooling rack for 5 minutes.
• Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High about 30 seconds or until warm. Slowly pour on top of sauce in large bowl, beating constantly with whisk. Add vanilla and 1 tablespoon butter; beat to combine. Cool completely before using.
• To make Scones: Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In large bowl, mix Bisquick mix and 1/4 cup sugar. Cut in 1/4 cup butter, using pastry blender, until mixture looks like coarse crumbs. Stir in chopped apple and pear.
• In small bowl, beat whipping cream and egg with whisk. Stir cream mixture into Bisquick mixture with wooden spoon until dough forms.
• Transfer dough to work surface lightly sprinkled with extra Bisquick mix. Knead until dough comes together (about 5 to 6 turns). Divide dough in half, then shape each half into 6-inch circle. Cut each circle into 6 wedges. Transfer wedges to cookie sheet.
• Bake 11 to 15 minutes or until golden brown. Transfer to cooling rack to cool slightly. Drizzle tops with caramel sauce; sprinkle with sea salt. Serve warm.