Dulce de Leche Tea Scones Recipe
Let's elevate breakfast scones with the sweet, caramely goodness known as dulce de leche. Your new weekend breakfast indulgence - Dulce de Leche Tea Scones recipe - but don't limit yourself - these are easy to enjoy with your fingers for brunch, dessert or just a snack too!
Servings: 8
Calories: 601kcal
Ingredients
Dulce de Leche
- 14 ounces Eagle Brand sweetened condensed milk
Scones
- 1 ½ cups all-purpose flour plus more for dusting your work surface
- 1 cup cake flour *see note below about substituting
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ¾ cup unsalted butter frozen
- 1 cup heavy cream cold, plus extra for brushing ops
- ½ cup dark brown sugar packed
- 2 large egg yolks, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups cinnamon chips
- sparkling sugar for sprinkling tops
- ½ cup dulce de leche homemade (from above for recipe) or store-bought
Instructions
Make Dulce de Leche:
- Heat oven to 425°F with rack in middle position.
- Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch pie pan and cover tightly with aluminum foil.14 ounces Eagle Brand sweetened condensed milk
- Set pie pan in a roasting pan and add enough hot tap water to pan to reach halfway up pie pan.
- Bake condensed milk in middle of oven. After about 45 minutes, check the water level and add additional hot water, if necessary.
- Continue baking, checking and adding more water every 45 minutes for a total cook time of up to 3 hours.
- You want the condensed milk to be thick and rich brown. Remove pie plate from water bath and cool, uncovered.
Make Scones:
- Whisk all-purpose and cake flours, baking powder, cinnamon, and salt together in a large bowl.1 ½ cups all-purpose flour, 1 cup cake flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt
- Grate the frozen butter using a box grater.¾ cup unsalted butter
- Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Place in the freezer as you mix the wet ingredients together.
- Whisk 1 cup heavy cream, brown sugar, egg yolks, and vanilla extract together in a small bowl.1 cup heavy cream, ½ cup dark brown sugar, 2 large egg yolks, room temperature, 1 ½ teaspoons vanilla extract
- Drizzle over the flour mixture, add the cinnamon chips, then mix together until everything appears moistened.1 ¼ cups cinnamon chips
- Dump dough onto a lightly floured countertop.
- Dip your hands in flour and work the dough into an 8-inch disc as best you can (does not have to be perfect).
- Dough may be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream.
- Once in an 8-inch disc, cut into 8 evenly-sized wedges using a sharp knife or bench scraper.
- Place scones on a parchment-lined baking sheet, 2-3 inches apart and refrigerate for at least 15 minutes.
- Preheat oven to 400°F.
- Remove scones from the refrigerator and brush tops with heavy cream then sprinkle with sparkling sugar.sparkling sugar, 1 cup heavy cream
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top.
- Remove from the oven and cool for a few minutes before drizzling with dulce de leche.
- Warm the dulce de leche gently in a small saucepan over low heat or in a microwave-safe bowl on 50 % power for 30-45 seconds until it’s loosened up.
- Using a whisk or the tines of a fork dipped in the dulce de leche, drizzle generously over warm scones.½ cup dulce de leche
Notes
- *If you do not have cake flour, substitute one cup of all-purpose flour, remove 2 tablespoons flour and whisk in 2 tablespoons corn starch.
- Store dulce de leche in a mason jar or another jar with a tightly sealed lid in the refrigerator for up to 4 weeks.
- Store scones that have been drizzled with dulce de leche at room temperature for 2 days or in the refrigerator for 5 days.
- Plain scones (no dulce de leche on top) may be frozen for up to 3 months. To freeze, place scones 2-3 inches apart on a parchment-lined baking sheet in the freezer until frozen then place frozen scones in a ziptop bag. Thaw at room temperature and warm in the microwave on 50% for 1-1 ½ minutes. Drizzle with dulce de leche.
- Adapted from Sally’s Baking Addiction.
Nutrition
Serving: 1serving | Calories: 601kcal | Carbohydrates: 68.9g | Protein: 8.5g | Fat: 34.3g | Saturated Fat: 20.9g | Cholesterol: 109.2mg | Sodium: 321.2mg | Fiber: 3.6g | Sugar: 34.1g
