Description
Buttery, flakey vanilla-scented scones. Drenched in Toasted Caramel Sauce. No blow torch needed.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.