Custard cream scones with salted caramel drizzle
Happy birthday to Home for Food! Today marks a whole year since I made my Instagram account and shared my first recipe with you all. To celebrate, I’m sharing a treat of a recipe for those of you who have a sweet tooth like I do. These scones will tick all of your sugar shaped boxes! The custard powder completely transforms a simple scone into something special, and is perfectly complimented by the custard whipped cream and salted caramel. Thanks for your continued support and inspiration!
Ingredients
For the scones
- 300 g self rising flour
- 50 g custard powder
- 1 tsp baking powder
- 50 g sugar demerara
- 85 g cold cubed butter
- 175 ml cold single cream
- 1 tsp vanilla bean paste
- 1 egg
For the salted caramel
- 200 g sugar
- 90 g unsalted butter at room temperature
- 120 ml double cream at room temperature
- 1 tsp salt
For the whipped cream
- 100 ml double cream cold
- 2 tsp sugar
- 1/2 tsp vanilla extract
- 1 tsp custard powder
Instructions
- You can make the whipped cream and salted caramel ahead of time and store in the fridge. When the time comes to use the caramel, you can gently heat it on the stove. Otherwise, you can make both of these while your scones cook and rest.
For the salted caramel
- Heat the sugar over medium-high heat in a heavy bottomed sauce pan and occasionally stir. The sugar will begin to clump up, and it will eventually turn a lovely brown colour and fully melt after about 5 minutes.
- Once the sugar is amber coloured, remove it from the heat and stir in the butter for about 2 minutes until fully combined. The mixture will bubble when you add the butter.
- Add the cream and salt to the pan and place the it back on the medium-high heat and stir for another 30-60 seconds until mixture is smooth and well combined. Set the caramel aside to cool.
For the whipped cream
- Add all of the whipped cream ingredients into a stand mixer or use a hand mixer on medium-high for five minutes until stiff peaks form.
For the scones
- Preheat oven to 200c/180 fan and place your baking tray inside to ensure it's hot.
- Add your flour, custard powder, baking powder, and sugar into a food processor and briefly pulse to mix them together. You can do this and the following steps in a large bowl by hand.
- Add your cold butter and pulse until the butter is mixed in and you only see small pieces and the mixture resembles bread crumbs.
- Add the cream, vanilla bean paste, and egg to the food processor and pulse until a dough forms. Make sure not to overwork the dough your scones may be tough and not rise as well.
- Scrape the dough out onto a floured work surface and very gently shape the dough into a circle about 2cm high. Take a 7cm cutter and lightly flour it before cutting into the dough. Make sure not to twist the cutter. Fold the dough back together as needed and repeat the process until all dough is used.
- Brush the tops of the scones with some extra cream for added colour and immediately place onto your hot prepared baking tray at least 2cm apart. Bake for 10-12mins until golden. If you need to bake these in batches, place the scones into the fridge until you're ready to bake them. I suggest serving these delicious golden scones slightly warm with your fresh whipping cream and salted caramel. Enjoy!