SCONES WITH MAPLE SYRUP CARAMEL AND WHITE CHOCOLATE
Preparation: 20 minutes
Cooking: 25 minutes
Refrigeration: 15 minutes
Servings: 10 servings
Ingredients :
- 125 ml (1/2 cup) of 2% milk
- 5 ml (1 tsp) vanilla extract
- 1 egg
- 60 ml (1/4 cup) 14% sour cream
- 705 ml (2 3/4 cups + 5 tsp) all-purpose flour
- 125 ml (1/2 cup) sugar
- 15 ml (1 tbsp) baking powder
- 2.5 ml (1/2 tsp) baking soda
- 1.25 ml (1/4 tsp) salt
- 160 ml (2/3 cup) cold butter, diced
- 75 g (2 2/3 oz) white chocolate broken into small pieces
- 1 jar of CARAMELS FAA maple syrup caramel of 315 g
Preparation :
1. Preheat oven to 180°C (350°F).
2. In a large bowl, whisk together milk, vanilla, egg and sour cream.
3. In another bowl, mix the flour with the sugar, baking powder, baking soda and salt. Add the butter and mix until the mixture resembles coarse meal.
4. Add the dry ingredients to the wet ingredients and stir until the dough forms a ball. If the dough is too sticky, add a little flour. Add the chocolate pieces and stir.
5. Divide the dough into two equal parts.
6. On a lightly floured surface, roll out each piece of dough into a 25 cm (10 in) diameter circle.
7. On a baking sheet lined with parchment paper, place a circle of dough. Spread half of the caramel on the dough, leaving a slight free edge. Brush the edge of the dough with a little water.
8. Cover with the second circle of dough and press lightly to seal the dough. Refrigerate for 15 to 30 minutes.
9. Cut the preparation into ten slices, without separating them from each other.
10. Bake for 22 to 27 minutes. Remove from oven and let cool.
11. Cut the mixture into ten slices, following the lines drawn before baking in order to separate the scones from each other.
12. Drizzle the remaining caramel over the scones.