Salted Caramel Macadamia Nut Scones

Salted Caramel Macadamia Nut Scones ingredients

• 2.5 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 8 tbsp cold unsalted butter
• 3/4 cup heavy cream
• 1 large egg
• 1/2 cup macadamia nuts
• 1/4 cup light brown sugar
• 2 tbsp unsalted butter
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp flaky sea salt

Watch how to make Salted Caramel Macadamia Nut Scones

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Salted Caramel Macadamia Nut Scones

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, whisk together 2.5 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until well combined.
3. Cut 8 tablespoons of cold unsalted butter into small cubes. Add the butter to the dry ingredients and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. In a separate small bowl, whisk together 3/4 cup of heavy cream and 1 large egg until smooth.
5. Pour the wet ingredients into the dry ingredients. Add 1/2 cup of chopped macadamia nuts. Stir gently with a fork or spatula until just combined; do not overmix, as this can make scones tough.
6. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together into a cohesive ball. Pat the dough into an 8-inch round disc, about 1-inch thick.
7. Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
9. While the scones cool on a wire rack, prepare the salted caramel drizzle: In a small saucepan over medium heat, combine 1/4 cup of light brown sugar, 2 tablespoons of unsalted butter, and 2 tablespoons of heavy cream. Bring to a gentle boil, stirring constantly, then reduce heat and simmer for 1 minute. Remove from heat and stir in 1/2 teaspoon of vanilla extract and 1/4 teaspoon of flaky sea salt.
10. Once the scones are completely cooled, generously drizzle the warm salted caramel over them. Serve immediately or store in an airtight container at room temperature for up to 2 days.

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