Caramel Scones

READY IN: 40mins
Recipe by Dreamgoddess

I absolutely love these sweet treats!

Top Review by Bayhill

These scones had a nice flavor. The instructions were a little confusing, cream is listed twice in the ingredients but the instructions only mention it one time. I added 1 cup of cream with the egg and extracts, and after mixing, I decided not too use the other 3/4 cup of cream. I felt it would be too runny and wouldn't form a dough. Also, I patted out the dough, on a sprayed baking sheet, into a 3/4" thick circle. I then cut the circle of dough into 8 wedges, separated them slightly, and baked them as directed. The chopped butterscotch pieces on the top of the scones started to get dark halfway through the baking time, so I covered them lightly with foil. My family enjoyed these scones and I will be making them again. Thank you for sharing this recipe.

Ingredients Nutrition


  1. 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.
  2. In a food processor, place the flour and butter and pulse to break up butter.
  3. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
  4. Turn out dough into a large bowl.
  5. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
  6. Stir to make a soft dough.
  7. Fold in butterscotch chips.
  8. Scoop onto baking sheet or into prepared tins.
  9. Brush tops with egg white and add ground butterscotch chips.
  10. Bake until browned - 16-18 minutes.
  11. Dust with confectioner's sugar when cool.

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