Caramel Miso Scones
These moist & chewy caramel miso scones are perfect for a quiet breakfast or afternoon snack with tea. The flavors are unique and delicious!
Ingredients
- ½ cup unsalted butter, cold (1 stick)
- 1 scant cup milk (dairy or non-dairy milk work well in this recipes)
- 1 tablespoon lemon juice
- 3 cups all purpose flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3 tablespoon miso paste
- ¼ teaspoon salt
- caramel sauce (for drizzling)
Instructions
- Cut the butter into ½-inch cubes, then return it to the fridge to stay cold and hard. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicon baking mat.
- In a small bowl, combine the milk (or non-dairy milk) with one tablespoon of lemon juice. Allow this to sit at room temperature to curdle and turn into buttermilk while you prepare the rest of the ingredients.
- In a large mixing bowl, whisk the flour, brown sugar, baking powder, baking soda, and salt.
- Toss the cold butter cubes in the flour mixture. Use your index finger and your thumb to squish and flatten the butter cubes. Continue tossing and squishing until the butter looks like thick cornflakes.
- Whisk the miso paste into the buttermilk. It's okay if there are a few small chunks. This step just helps the miso paste incorporate into the dough.
- Add your buttermilk and miso into the dry ingredients. Mix with a spoon just until the dough sticks together and no large pockets of dry flour are visible.
- On a lightly floured work surface, tip the dough out of the bowl and shape it into a large flat round, about 1 inch thick.
- Slice the dough round into 8 equal pieces, and transfer the pieces to your prepared baking sheet. Spread them out so there's at least 2 inches between each scone.
- Bake for 18 to 22 minutes, until the scones are golden.
- Once the scones come out of the oven, allow them to cool for 10 minutes, then drizzle with caramel sauce. Enjoy!!
Notes
- To create soft and flaky scones, keep your butter cold. When cold butter hits the hot oven, steam rises from the water within the butter. This steam causes the dough to rise and lift, resulting in flaky and crumbly layers.
- I recommend to cut your stick of butter into half-inch cubes, then refrigerate it until you're ready to incorporate it into the dry ingredients.
- If you notice that the butter in your caramel miso scone dough is getting soft before it goes into the oven, feel free to refrigerate the dough for 15 minutes, until the butter can cool and harden again.
Nutrition
Serving: 1sconeCalories: 339kcalCarbohydrates: 51gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 613mgPotassium: 88mgFiber: 2gSugar: 14gVitamin A: 361IUVitamin C: 1mgCalcium: 114mgIron: 3mg
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