Starbucks Caramel Scones Recipes
STARBUCKS® CARAMEL FRAPPUCCINO COPYCAT RECIPE
This is my copycat version of the popular Starbucks Caramel Frappuccino®! Top each glass with whipped cream and drizzle additional caramel over the whipped cream. Serve with a straw. Leftovers keep well in the refrigerator!
Provided by Kiley Heidtbrink
Categories Drinks Recipes Slushie Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 60.2 g, Cholesterol 10.3 mg, Fat 2.5 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 241.6 mg, Sugar 24.4 g
STARBUCKS CARAMEL SCONES
Make and share this Starbucks Caramel Scones recipe from Food.com.
Provided by Rachel-Snachel
Categories Scones
Time 26m
Yield 1 recipe
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper, or use nonstick spray.
- Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency.
- Sift together the sugar, baking powder, and salt (if used). Stir into flour mixture.
- In another small bowl, combine the cream, milk, vanilla, and egg. Pour into dry ingredients, blending well to form a soft dough.
- Stir in the cup of butterscotch chips.
- Scoop mixture onto the baking sheet, to form individual scones.
- Brush tops with beaten egg white.
- Sprinkle ground butterscotch chips over top.
- Bake until browned - 16-18 minutes.
- Dust with confectioner's sugar when cool.
Nutrition Facts : Calories 4162.6, Fat 195.2, SaturatedFat 132.6, Cholesterol 521.6, Sodium 2780.2, Carbohydrate 529.4, Fiber 10.2, Sugar 233.7, Protein 67.6
CARAMEL SCONES
Make and share this Caramel Scones recipe from Food.com.
Provided by Dreamgoddess
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
- In a food processor, place the flour and butter and pulse to break up butter.
- Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
- Turn out dough into a large bowl.
- Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
- Stir to make a soft dough.
- Fold in butterscotch chips.
- Scoop onto baking sheet or into prepared tins.
- Brush tops with egg white and add ground butterscotch chips.
- Bake until browned - 16-18 minutes.
- Dust with confectioner's sugar when cool.
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