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.
Equipment
- 5 cm / 2 inch scone cutter or round cookie cutter.
Ingredients
- 340g (2 ¼ c) plain flour
- 4 teaspoons baking powder
- 2 tablespoons icing sugar (confectioners sugar)
- pinch salt
- 40g butter
- 150ml (⅔ c) milk
- 4 tablespoons water
- 60g (2 oz) Cadbury's Caramilk roughly chopped
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.
Video
Notes
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
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