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    Home » Baking Recipes

    Fluffy Caramilk Scones

    AU$0.38 | £0.17 per serve
    By Robyn | Published: Feb 16, 2023 | Modified: Feb 16, 2023

    TO THE RECIPE
    Tray of caramilk scones with text overlay to create pin for Pinterest

    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.

    Batch of baked caramilk scones in a baking tray
    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.
    Scone ingredients weighed and placed in individual bowls and on plates

    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.
    flour, baking powder, icing sugar and salt in a large mixing bowl
    rubbing butter in to the flour with fingers.
    1. Pour the milk and water into the flour and mix lightly.
    2. 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.
    milk and water added to the flour.
    chunks of Cadburys Caramilk chocolate added to the partially mixed scone dough.
    1. Roll the dough out on a floured board with a rolling pin to a thickness of 3 cm / 1.2 inches.
    2. Using a 5 cm / 2 inch scone cutter or round cookie cutter cut out circles.
    rolling out the scone dough on a wooden board with a rolling pin.
    using a scone cutter to cut out circles from the dough.
    1. 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.
    2. Place in a preheated oven to cook for 15 minutes, until lightly golden.
    scones placed in a lined tin.
    baked scones fresh from the oven, including one made from the dough scraps.
    Batch of scones in baking tray, with squares of caramilk in a small bowl to the top of the tray

    FAQ

    Is Caramilk just white chocolate?

    Caramilk is a caramelised white chocolate, with a sweet caramel flavour.

    Can you over knead scone dough?

    Yes you can over knead scone dough, and this will result in tough heavy scones. It is best to work with scone dough quickly and lightly.

    Can I freeze scones?

    Yes! Scones freeze really well. You can either cut the dough out and freeze raw, then cook from frozen, or freeze cooled cooked scones and defrost at room temperature.

    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.
    Budget Tip Box

    Caramilk Chocolate

    This is the bulk of the cost of the scones. It is often on offer at half price in Australia, therefore I only buy it when it’s on offer. This brings the cost per scone down to A$0.27 ($2.09 to make the recipe).

    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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    Scone cut in half on a plate to show the soft and fluffy texture and cubes of soft, melted caramilk dotted throughout the scone

    Fluffy Caramilk Scones

    Author: Robyn

    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course afternoon tea, lunchbox, Snack
    Cuisine International
    Servings 8 scones
    Calories 215 kcal

    Equipment

    • 5 cm / 2 inch scone cutter or round cookie cutter.

    Ingredients
      

    • 340g (2 ¼ c) plain flour ($0.41 / £0.21)
    • 4 teaspoons baking powder ($0.40 / £0.12)
    • 2 tablespoons icing sugar / confectioners sugar ($0.11 / £0.06)
    • pinch salt ($0.01 / £0.01)
    • 150ml (⅔ c) milk ($0.24 / £0.09)
    • 4 tablespoons water ($0 / £0)
    • 60g (2 oz) Cadbury's Caramilk, roughly chopped ($1.84 / £0.84)

    Instructions
     

    • Preheat the oven to 200˚C fan / 220˚C / 392˚F convection / 428˚F.
    • Line a square 20cm x 20cm / 8" x 8" baking tin with baking paper.
    • In a large mixing bowl add the flour, baking powder, icing sugar / confectioners sugar and salt and stir to combine.
    • Add the butter and lightly rub the butter in to the flour with your finger tips, until the mixture resembles breadcrumbs.
    • Pour in the milk and water and lightly mix until just combined – you don't need to mix in all the flour.
    • Add the roughly chopped Caramilk and stir to combine.
    • Roll out the scone dough on a lightly floured wooden board with a rolling pin that is also lightly floured, to a thickness of 3 cm / 1.2".
    • Using a 5 cm / 2" scone cutter or round cookie cutter, cut out circles and place on the lined baking tin.
    • Gather the scraps of scone dough, lightly bring them to gather and roll out, then repeat until all the dough is used up. I find I tend to have 8 and a half scones – I cook the smaller one with the rest and enjoy it fresh from the oven as a cooks perk 😉
    • The scones should just about be touching in the tin – this helps them to stay nice and tall.
    • Place in the preheated oven and cook for 13-15 minutes until lightly golden.
    • Cool on a wire rack.
    • Best served on the day they are made, however any leftover scones will keep in a container for up to 2-3 days.

    Notes

    Estimated costs: Australia $3.01. Per scone = $0.38.
    UK £1.33. Per scone = £0.17
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    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 much scone baking, that adding a touch of water makes a lighter scone.
    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.
    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.

    Nutrition

    Calories: 215kcalCarbohydrates: 40gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 227mgPotassium: 95mgFiber: 1gSugar: 7gVitamin A: 33IUVitamin C: 0.04mgCalcium: 162mgIron: 2mg
    Keyword caramilk recipe, caramilk scones, fluffy scones

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    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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