Operation Time / 20 min Oven Temperature / 400 F Baking Time / 15 min

Caramel Cream

Add the sugar to a medium saucepan. Bring to a simmer over medium heat until it reaches a nice amber color.

While the sugar is heating, microwave the cream to a boil.

Once amber, remove the caramelized sugar from the heat and add the boiled cream (The solution will be bubbling and spitting. Be careful not to burn yourself).

Let cool completely.

Caramel Scone

Preheat oven to 400F. Line a cookie sheet with parchment paper.

Prepare a medium mixing bowl and a stick mixer with blade inserts.

Sift the flour and baking powder into the mixing bowl. Add the brown sugar.

Cut the butter into small squares and add to the bowl.

Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips).

Move the mixture to a large mixing bowl. Pour the caramel cream into the dry mixture and use a rubber spatula to mix well (Be careful not to mix too much).

Divide the dough into 6 portions.

Place on prepared cookie sheet. Bake for 15 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack.