Recipe: Chocolate Salted Caramel Scones

If you would like to watch the video on how it’s done, please click here!
I made scones this morning. I also recorded myself making said scones. I had so much fun.Β As some of you may know, I am a baker and finally getting a baking video up, though this wouldnt be my first baking blog post, means a lot to me. I broke out of my comfort zone and that is a milestone. I am going to celebrate by reading and educating myself of the ways of business. Yay! (Honestly, that’s what I am going to do, until I fall asleep which will be early because I woke up around 5am today and my usually wake up time is 7am).
I also took some great pictures (I feel so happy omg) for you guys to see the process in steps. I will tell you now, these scones are about 439 calories each (from the original recipe I tweaked mine from, so mine are probably a bit more because, obviously I changed and tweaked some things). Yes that’s a hell of a lot but they are soooooooooo good. You just don’t understand HOW good they are. It’s so hard to eat only one, in 24 hours. Very difficult, let me assure you.
So enough rambling and introducing. Let’s get into this!


  • 2 cups of Flour. I used All Purpose Flour.
  • 2/3-3/4 cup of granulated sugar (depending on how sweet you want it)
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 tsp of vanilla
  • 1 1/2 tsp of sour cream (this will give it a nice soft consistency and also a hint of tang in your scones, you can add 2 tsps if you wish but don’t add too much)
  • 1 egg
  • 3/4 cup of buttermilk or buttermilk mixture (3/4 cup milk (I used 2%), plus 1/3 cup of butter, if you use 2% or low-fat milk, make sure to add about a teaspoon of flour to the buttermilk mixture to thicken it up, let it get cold while you are mixing the dry ingredients)
  • chocolate chips
  • salted caramel chips.

Once you have all of your measures and the buttermilk (or the mixture is in the fridge), preheat your oven to 375* – 400* this depends on your oven and how it works. I set my temperature to 375*.

Start the dry ingredients. If you have a sifter, use it! If not, put all of your dry ingredients in your mixing bowl and whisk it a few times to get air pockets out of the sugar and flour. Add 1/3 cup of cold butter to the dry mix and cut the butter into it. This gives your scones a nice flaky and buttery texture and taste. Continue until it resembles corn meal.


Now you can sit this aside and work on your wet ingredients.

Take your buttermilk or mixture and add your egg, vanilla, and sour cream to the wet mix. Whisk or stir it all until it is well incorporated. Done? Good. Now the fun (and honestly, really messy) part.

Add you wet mix to the dry mix. Stir or mix it all together. I used my hands because I feel like that’s one thing a baker should always do when baking, especially at home for immediate family. If your dough is sticky, like really sticky, go ahead and add more flour until it’s manageable (but not dry!) I would add about 1 tbsp of flour at a time until the dough gets to the consistency that you want.


Make sure your surface is clean and well floured. Put the dough mixture onto the floured surface and start to shape it into a disk shape. If you wanna give it a few good kneads, go ahead and do that, about 3 or 5 times.


Take a bench scraper or some sharp clean edged tool that you have in your kitchen (be careful!) and start to cut the dough into slices that resemble pizza slices. Once you are done, transfer the slices to your lined and lightly floured baking sheet. Brush the tops of the scones with a little bit of milk and sprinkle some granulated sugar. Pop those babies in the oven and wait about 15-20-30 minutes…the timing really depends on your oven and what temp you have it on. The higher the temp, the shorter the time (should be, honestly the oven here is so bipolar it does the exact opposite sometime….just watch your baby scones).


Be careful taking them out of the oven then they are done, by the way, they are done when the edges are nice and brown, not black…if you have black edges…well…the bottom of that scone is going to be burnt and not so tasty plus the top probably will be hard instead of flaky…watch the baby scones.


It is best to eat the scones fresh out of the oven (with about a 5 minute cool down window, of course) but they can be saved and eaten for tomorrows breakfast. Again, these babies are about 480 calories so….you know, don’t blame me if you eat more than one per day and gain a few ounces or pounds. It has happened to me. They’re delicious.


And on that note, I hope you all enjoyed this recipe and find it inspiring and helpful and educational and all that good stuff that blog posts and creators do for their readers! I would love to see your pictures of your baby scones if you made them following this recipe. You can tag me on instagram @OfficialBrieee


Happy Baking loves!



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Until next time,


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