Caramel Scones by June

From: Dreamgoddess

On Apr 7, 2008

These were absolutely yummy! My children and I really enjoyed them for breakfast. The caramely topping was fantastic and I enjoyed the hint of coconut. Super easy recipe to make. Thanks for sharing the recipe.

From: momaphet

On Jun 4, 2007

These were very nice scones, which I will make again. As others have said they are a bit like a rich baking powder biscuit, my DD thought they tasted like pancakes! I subbed 1/2 & 1/2 for the water and milk powder, which I don't have and was out of reg. milk. I used 2 1/2 TBLS of Butter, because the conversion comfused me - this seemed to be a good amount. I also left out the coconut. I baked them at 425 degrees. I liked the little spot of caramel on top, I might increase it a little the next time I make them. They were very good with coffee. Reviewed for ZWT3

From: Roosie

On Oct 12, 2005

I was intregued by this recipe - there isn't much fat (for scones), no egg and it uses water! These made lovely breakfast treats - they actually reminded me more of sweet biscuits (that is, American biscuits, not British/Aussie "biscuits" (cookies)) than scones, but I'm not complaining. The caramel centers were a lovely treat and really balanced these well. I thought the texture of the coconut was a little weird, but it added nice flavor. Super easy... just be careful to use some foil or parchment on the bottom of your pan- some of my caramel leaked out when my scones rose! Thanks Jewelies (and mum June!)

From: tummy*yummies

On Oct 18, 2005

These tasted exactly like I expected from reading the recipe. The scone recipe I use uses powdered milk in it too. I didn't have any coconut on hand so I made them without, no doubt they were just as good as the posted ones. This was a great change to usual scones, we really liked them and will definately be making them again. YUM! Thanks for posting this recipe Jewlies.