Fluffy Caramilk Scones

These soft and fluffy Caramilk scones studded with chunks of Cadbury’s Caramilk chocolate can be made in under half an hour, and are a delicious addition to any afternoon tea party, or make the best after school treats.

Jump to:

• Why we love this recipe
• Ingredients notes and substitutions
• How to make Caramilk scones
• FAQ
• My recipe tips
• Caramilk Chocolate
• Storage
• More baking recipes for you
• Fluffy Caramilk Scones

Why we love this recipe

• My family love scones, whether savoury in the form of cheese and onion scones, or cheese scones, or sweet like them scones made with Caramilk.
• Scones are a very easy recipe to make, and a great recipe to make with kids – my son absolutely loves making scones!
• These eggless scones are made from basic store cupboard ingredients, and are an inexpensive treat that can be made in a short amount of time, great for when hunger strikes or to serve to last minute guests.
• Homemade scones are so much cheaper than shop bought!

Ingredients notes and substitutions

• Caramilk – these scones are made with Cadburys Caramilk sold in Australia, NZ, and UK, not the Canadian Caramilk which is caramel filled milk chocolate. Confusing!
• Plain flour – all purpose flour.
• Baking powder – this makes the scones rise, and is needed in this recipe.
• Butter – unsalted butter, cold.
• Sugar – a little icing sugar / confectioners sugar adds a touch of sweetness to the basic scone dough as well as making the scones fluffier in texture.
• Milk – I prefer to use whole milk to make my scones. You can use half fat milk or skimmed milk, however this lower fat content can make them less tender. If you have a little leftover cream pour it into a measuring jug and top it up with milk.
• Water – I have found, through many years of making scones, that adding a splash of water makes a lighter scone.

How to make Caramilk scones

Please scroll down to the recipe card at the bottom of the post for ingredient quantities.

1. In a large mixing bowl stir the flour with the baking powder, icing sugar / confectioners sugar and salt.
2. Add the butter and rub the butter into the flour lightly with your finger tips, until the mixture resembles breadcrumbs.

3. Pour the milk and water into the flour and mix lightly.
4. Before all the flour has been combined, add the roughly chopped chunks of Caramilk chocolate. TIP: Adding the Caramilk at this stage helps to avoid over mixing the scone dough and it becoming tough.

5. Roll the dough out on a floured board with a rolling pin to a thickness of 3 cm / 1.2 inches.
6. Using a 5 cm / 2 inch scone cutter or round cookie cutter cut out circles.

7. Place the scones on a tray lined with baking paper. TIP: placing the scones close together as in the picture below helps them to rise.
8. Place in a preheated oven to cook for 15 minutes, until lightly golden.

FAQ

My recipe tips

• Preheat the oven and make sure it is at temperature before placing the scones in to cook. If the temperature is too low, the scones won’t rise as well.
• The butter needs to be cold. Fresh-out-of-the-fridge cold.
• Work the scone dough as little as possible.
• If you don’t have a cookie cutter you can use a glass, but make sure the sides are straight otherwise this can make your scones a funny shape and they may not rise as well.

Storage

Scones taste best on the day they are made, however any leftover scones can be stored in an airtight container at room temperature for up to 2 days.

To reheat scones: If you want to warm them up you can gently warm them up in a medium oven if it’s already on for 5 minutes or until warmed through, or in an air fryer for 2-3 minutes at 160˚C / 320˚F. You can also give them a blast in the microwave, though if you heat them for too long they can become rubbery.

How to freeze scones:

• To freeze uncooked scones: cut out and place on a lined baking sheet then freeze overnight. Once frozen, store in a sealable bag or container with a lid for up to 2 months. Cook from frozen, allowing an extra 10 minutes cooking time.
• To freeze baked scones: cool completely then wrap individually and place in a sealed bag or container for up to 2 months. Defrost in the fridge overnight. Best warmed through before serving.

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