Name: Caramel Scones by June
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 serving(s)
Cuisine: Australian, New Zealand
Ingredients: 2 cups self raising flour; 1/4 teaspoon salt; 4 tablespoons powdered milk; 4 tablespoons sugar; 4 tablespoons coconut; 30 g butter; 3/4 cup water; 2 tablespoons butter, extra; 2 tablespoons brown sugar

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Caramel Scones by June

At a Glance

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 12 serving(s)

Dietary

Egg-free

Allergens

Milk
Wheat

Calories 167.1 per serving 2005.2 for selected servings

Fat 6.6g per serving 79.2g for selected servings

Sugar 7.7g per serving 92.4g for selected servings

Protein 3.1g per serving 37.2g for selected servings

Carbohydrates 24g per serving 288g for selected servings

These were my favourite--Mum use to make them often. I always loved the melted caramel on the top. Cook time for me is usually 12 minutes.

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Equipment

Oven, baking tray, mixing bowl, microwave or small saucepan, rolling pin, round cutter

Ingredients

2 cups self raising flour
1/4 teaspoon salt
4 tablespoons powdered milk
4 tablespoons sugar
4 tablespoons coconut
30 g butter
3/4 cup water
2 tablespoons butter, extra
2 tablespoons brown sugar

Instructions

Heat oven to 220°C.
Melt extra 2 tablespoons of butter and brown sugar together (I use the microwave).
Mix flour, salt, milk powder, sugar, coconut, butter and water to a soft dough.
Roll and cut into 12 rounds.
Press a thumb hole in the top of each round.
Fill with melted butter mixture.
Cook for 10-15 minutes or until cooked through.

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Caramel Scones by June

At a Glance

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