Dulce de Leche
- 14 ounces Eagle Brand sweetened condensed milk
- 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
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. 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.
Whisk all-purpose and cake flours, baking powder, cinnamon, and salt together in a large bowl.
Grate the frozen butter using a box grater. 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.
Drizzle over the flour mixture, add the cinnamon chips, then mix together until everything appears moistened.
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.
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.
- *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
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