Caramel Scone Recipe
Submitted by: Judith Green
200g Plain flour
1 Level teaspoon cream of tarter
Half a level teaspoon bicarb of soda
25g White sugar
Half an egg (beaten)
For the caramel:
50g Brown sugar
Sift together the flour, cream of tartar and bicarb into a basin. Add the white sugar and mix well. Add the melted butter, egg and milk until you have a pliable soft dough. Turn onto a floured board and lightly knead. Roll out to 1.25cm thickness and cut into small rounds. Cream the brown sugar and butter and spoon a large spot of this mixture onto each scone.
Place on a greased baking sheet and bake in a pre-heated hot oven for eight to 10 minutes.