Buttery, flaky, vanilla-scented scones with half the sugar. Make a double batch of the Toasted Caramel Sauce – you’ll drizzle it over everything – no Crème Brûlée blow torch needed.
Disclosure: As co-owner of The Recipe ReDux I was compensated to manage this recipe contest.
Here’s your first piece of advice for this recipe: make a double batch of the Toasted Caramel Sauce.
No. Actually, make a triple batch.
You will thank me.
And then you’ll find yourself drizzling this thick (low-sugar!) Toasted Caramel Sauce over oatmeal, steamed milk, plain yogurt, bowls of cereal, ice cream, Low-Sugar Peanut Butter Swirl Brownies, and just about everything.
#TrueConfession >>> I’ve never made homemade caramel sauce before. But when Deanna and I were brainstorming about treats to make for our latest Recipe ReDux contest sponsored by Swerve Sweetener, Deanna happily had crème brûlée on her mind. And I always have scones on my mind. Whenever I visit a new (or old) bakery, I always choose scones. You could say I’m always on the quest for a perfect scone:
- Buttery, but still light and flakey.
- Sweet, but not too sweet. You want to taste the butter.
- Interesting, fun flavors. (No fake blueberries or artificial caramel chips, please.)
After many years of baking scones, I’m quite happy with the results of my master scone recipe. It’s got big butter flavor. But you can still taste a bit of nuttiness from the whole grains. I wasn’t sure how Swerve would work in it, but it worked beautifully. I tried baking with Swerve in a few other recipes and found it works best when subbed in for half of the recipe called-for amount of sugar.
Neither my kids nor I could taste Swerve in the Crème Brûlée Scones, we just tasted sweet. In the Toasted Caramel Sauce they described the slightly different mouth-feel of Swerve in fun terms:
- It tastes like cotton candy when it disappears in my mouth!
- It puffs away on my tongue.
- It tastes freezing, but the caramel is warm!
I’d call that pretty great kid-approval. And speaking of kids, I am super-conscious of some sweetners/fibers in snack foods. Some (like corn fiber or inulin) cause big discomfort in my kids’ tummies – which is why I like #4 below in these Swerve specs:
1. Swerve tastes, bakes, and measures just like sugar. 2. It contains zero calories and does not affect blood sugar, making it a great choice for people with diabetes. 3. Swerve is made from all-natural ingredients, and does not contain any artiﬁcial ingredients, preservatives, or ﬂavors. 4. The main ingredient in Swerve, Erythritol, has a high GI tolerance, and does not cause the digestive issues associated with other sugar alcohols.
So baaack to that Toasted Caramel Sauce. Enjoy making it. It will taste like the ‘toasted caramel’ atop crème brulee. If you want less ‘toasted’ flavor and more butter-flavor (never a bad thing!) just leave out the molasses, then it will be a pretty blonde color.ad: No blow torch needed: Crème Brûlée Scones drizzled with Toasted Caramel Sauce via @TspCurry #TheRecipeReDux #SwerveSweetie Click To Tweet
Whip up a batch of Crème Brûlée Scones and have fun drizzling on the Toasted Carmel Sauce – no blow-torch needed.Print
Crème Brûlée Scones with Toasted Caramel Sauce
Buttery, flakey vanilla-scented scones. Drenched in Toasted Caramel Sauce. No blow torch needed.
- Yield: 10 scones
- 3/4 cup whole wheat pastry flour
- 1 1/4 cup all-purpose flour
- 2 tablespoons Swerve, Granular
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons butter, chilled
- 1 tablespoon vanilla (yes, tablespoon!)
- 1/2 cup fat-free Greek yogurt
- 7 tablespoons heavy cream, divided
Toasted Caramel Sauce
- 4 tablespoons butter
- 6 tablespoons Swerve, Granular
- 2 tablespoons brown sugar
- ¼ cup cream
- 1 teaspoon molasses
- In a medium bowl, whisk together flours, Swerve, sugar, baking powder, soda, and salt. Using a pastry blender (or 2 butter knives together) cut butter into flour mixture until mixture resembles large course crumbs (some large chunks of butter should remain.)
- Whisk together vanilla, yogurt and 6 tablespoons cream. Pour into flour mixture and stir with a wooden spoon. Mixture will be very crumbly (flour won’t all mix in.) Dump dough onto the counter and knead about 12 strokes until dough mostly comes together (it will still be slightly crumbly). Pat dough into a 8 x 6-inch rectangle. Using a sharp knife, slice into 10 triangles. (5 on top half, 5 on bottom half.)
- Place scones on parchment-paper lined rimmed baking sheet. Brush tops with remaining 1 tablespoon cream. Bake in a 400-degree oven for 17-18 minutes.
- For sauce, add butter, Swerve, brown sugar and cream to small saucepan. Stir when melted. Bring to a boil; boil 1 minute. Remove from heat and stir in molasses. Drizzle over scones.
If leftover caramel cools and hardens, add 1 tablespoon water and warm in the microwave or on the stove over gentle heat.
Like all baked goods made with butter, these are best eaten the day made. To make a day ahead, bake, but do not glaze. On the serving day, warm in a 350-degree oven for 5 minutes then drizzle with sauce.
Do you make scones? What treat do you choose at bakeries?