I had my first Scone at Starbucks. I just loved them, but i didn`t want to have to buy them all the time. So i just made them myself and they are so easy to make! I found the recipe for the "classic scones" in The Vintage Tea Party. I just added Macadamia nuts and topped it with a delicious caramel glaze.
The difference between these scones and the one you usually buy at Starbucks is that the ones from Starbucks are crumblier and very sweet. The scones i made are very bread-like and if you would leave the Caramel away you could eat them with butter or jam whatever you prefer.
I love that they are not too sweet even with all the caramel on top. My first thought when I took the first bite was that they taste exactly like the ones from Starbucks, even though mine were bread-like and not crumbly.
I made two different types. One with just a little bit of caramel on top and the other ones covered with caramel (i prefer the ones covered with caramel :) ). You can see the two variants in the picture below.
I will definitely make them again! You can eat them for breakfast or actually whenever you want. Plus they make your kitchen smell great! :)
Caramel Macadamia Scones
Makes about 8 scones. Scones stay fresh at room temperature in an airtight container for up to 5 days. Scones freeze well.
- 1/3 cup (75 g) butter, softened to room temperature
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 2 Tablespoons baking powder
- 1/4 Tablespoons salt
- 1/2 cup (125 g) milk
- 1 large egg, lightly beaten
- 1 Tablespoon vanilla extract
- a little milk to brush tops
- 1 cup (150 g) macadamia nuts
- 1/2 cup (100 g) packed brown sugar
- 1/4 cup (50 g) butter, softened to room temperature
- 2 Tablespoons whole milk
- 1 cup (125 g) powdered sugar, sifted
- 1 Teaspoon vanilla extract
- Make the scones: Preheat oven to 425F (220°C). Line baking sheet with parchment paper or silicone baking mat.
- In a big bowl, combine all the dry ingredients. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or use your hands. The mixture should look like coarse crumbs. Add the milk, egg and vanilla etxtract and gently work everything in with your hands until the dough comes together. Do not over mix. Knead the macadamia nuts into the dough. Form about eight small triangles with your hands. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.
- Bake for about 16-18 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool.
- Make the caramel glaze: Heat brown sugar and butter in small saucepan over medium heat until the sugar is melted. Bring to a boil, stirring frequently. Stir in milk and return to a boil. Remove from heat. Stir in powdered sugar and vanilla. Either drizzle over scones or cover the scones the with caramel. Allow caramel to cool and dry for at least an hour or overnight.
adapted from The Vintage Tea Party