Monday, April 27, 2009

Caramel- Latte Scone

1/2 cup unsalted butter
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup toffee bits
1 table spoon of Joe Greengo! Guatemala medium coffee grounds
2 eggs
1/4 cup heavy cream


Cut butter with flour, sugar, salt and baking powder in a medium bowl.
Fold in toffee bits and Joe Greengo! Guatemala Medium coffee grounds.

Make a well in the dry ingredients. Put bowl in freezer for 30 minutes.
In a separate bowl, beat eggs and cream. Pour into dry ingredients in the chilled bowl. Mix with a fork.
Make two balls on wax paper. Dough will be dry. Pat each ball into a circle 1 inch thick. Score triangles into dough. Do not separate.
Bake on cookie sheet at 400 degrees F (200 C) for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and bake 10 more minutes.

When scones are cool, caramel sauce over them (recipe follows)

Making your own caramel sauce from scratch is a lot easier than you might think,

Caramel Sauce Recipe

1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream

First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in.

Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on

As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts

Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
Makes a little over one cup of sauce.

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