Caramel Pancake Mix Scones Recipes

APPLE PEAR SALTED CARAMEL SCONES

Steps:

• To make Caramel Sauce: In large microwavable glass bowl, beat 1 cup sugar, the corn syrup, water and lemon juice. Microwave uncovered on High 5 to 7 minutes or until mixture turns a light golden color. Transfer to cooling rack for 5 minutes.
• Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High about 30 seconds or until warm. Slowly pour on top of sauce in large bowl, beating constantly with whisk. Add vanilla and 1 tablespoon butter; beat to combine. Cool completely before using.
• To make Scones: Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In large bowl, mix Bisquick mix and 1/4 cup sugar. Cut in 1/4 cup butter, using pastry blender, until mixture looks like coarse crumbs. Stir in chopped apple and pear.
• In small bowl, beat whipping cream and egg with whisk. Stir cream mixture into Bisquick mixture with wooden spoon until dough forms.
• Transfer dough to work surface lightly sprinkled with extra Bisquick mix. Knead until dough comes together (about 5 to 6 turns). Divide dough in half, then shape each half into 6-inch circle. Cut each circle into 6 wedges. Transfer wedges to cookie sheet.
• Bake 11 to 15 minutes or until golden brown. Transfer to cooling rack to cool slightly. Drizzle tops with caramel sauce; sprinkle with sea salt. Serve warm.

CARAMEL PANCAKE MIX SCONES RECIPE

Steps:

• Heat oven to 425.
• Mix the pancake mix and sugar in a large bowl.
• Using a pastry blender, cut in the butter. The mixture should resemble coarse crumbs.
• Stir in the caramel pieces.
• In a separate bowl, beat together the whipping cream and egg with a whisk.
• Stir the two mixtures together with a wooden spoon and a dough should form.
• Sprinkle a work surface with extra pancake mix and place dough onto it. Knead the dough about 5-6 times.
• Divide the dough into 2 equal portions and shape into circles. Cut the circles into 6 wedges.
• Place the wedges onto a cookie sheet and bake for 11-15 minutes.
• Serve warm.

CARAMEL APPLE SCONES

Steps:

• In a small bowl, combine the flours, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the cream, egg yolk and vanilla; add to dry ingredients just until moistened. Stir in apple. Turn onto a floured surface; knead 10 times. , Pat into a 5-in. circle. Cut into 4 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Cool for 10 minutes. Drizzle with caramel topping.

CARAMEL PECAN SCONES

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• For Filling: In medium skillet, melt 3 T. butter over low heat. Increase to medium, add 1/2 c. brown sugar and pecans, cooking and stirring constantly until pecans are toasted and caramel filling is bubbly. Remove from heat, transfer to a small bowl, and place in refrigerator to cool.
• For Scones: In a large mixing bowl, combine the dry ingredients for the scones.
• Cut in the 5 T. of butter using a pastry blender.
• In a small bowl, combine the yogurt, eggs, and vanilla until thoroughly mixed. Add all at once to dry ingredients and fold gently until mostly combined.
• Turn dough out onto a lightly floured work surface. Knead 4-6 times, or until dough comes together.
• Divide dough in half. Press one half out into an 8 inch disk.
• Cover dough with 2/3 of caramel filling, pressing into dough.
• Press other half of dough into a disk and place over filling, sealing edges carefully.
• Top scones with reserved pecan caramel filling mixture.
• Cut scones into 8 pieces and place on parchment lined baking sheet.
• Bake for 12-14 minutes, or until scones are lightly browned. Remove from oven and cool for five minutes before piping icing over scones.
• For icing: Melt 2 T. butter, 1/4 c. brown sugar, 1 T. milk over medium heat, stirring frequently. When mixture bubbles, remove from heat and whisk in 1/4 t. vanilla extract and 1/2 c. powdered sugar until smooth. Note: whisk in 1/4 c. of powdered sugar at a time to ensure a smooth icing.
• Place icing in ziptop baggie, snip corner, and pipe icing over warm scones.