Caramel Pecan Scones Recipes

CARAMEL PECAN SUNDAES

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

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.

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.