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    You are in: Home / Australian / Caramel Scones by June Recipe
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    Caramel Scones by June

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 22, 2010

      Very good, easy recipe. I left out the coconut. Found the dough a little sticky and had to add some flour so it would roll out. The caramel topping tastes a lot like butter tarts, yummy!

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    • on April 07, 2008

      These were absolutely yummy! My children and I really enjoyed them for breakfast. The caramely topping was fantastic and I enjoyed the hint of coconut. Super easy recipe to make. Thanks for sharing the recipe.

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    • on June 04, 2007

      These were very nice scones, which I will make again. As others have said they are a bit like a rich baking powder biscuit, my DD thought they tasted like pancakes! I subbed 1/2 & 1/2 for the water and milk powder, which I don't have and was out of reg. milk. I used 2 1/2 TBLS of Butter, because the conversion comfused me - this seemed to be a good amount. I also left out the coconut. I baked them at 425 degrees. I liked the little spot of caramel on top, I might increase it a little the next time I make them. They were very good with coffee. Reviewed for ZWT3

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    • on February 02, 2007

      These were beautiful scones best eaten straight out of the oven. Think next time i will make bigger holes for the caramel as they tended to run out of the scone and onto the tray. Beautiful light and airy and the outside was crunchy and crispy the way i like them with a nice hint of coconut tast on the inside.Might use a little less water next time as dough was a bit too sticky. Great recipe! thanks

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    • on January 23, 2007

      These are so wonderful Jewelies, thanks so much for sharing. I just loved the addition of the homemade caramel on top. My biscuits didn't rise much, but they had the most amazing flavour and were just incredible with a hot cup of earl grey tea. I'll be enjoying these during breakfast for a long time to come.

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    • on October 18, 2005

      These tasted exactly like I expected from reading the recipe. The scone recipe I use uses powdered milk in it too. I didn't have any coconut on hand so I made them without, no doubt they were just as good as the posted ones. This was a great change to usual scones, we really liked them and will definately be making them again. YUM! Thanks for posting this recipe Jewlies.

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    • on October 12, 2005

      I was intregued by this recipe - there isn't much fat (for scones), no egg and it uses water! These made lovely breakfast treats - they actually reminded me more of sweet biscuits (that is, American biscuits, not British/Aussie "biscuits" (cookies)) than scones, but I'm not complaining. The caramel centers were a lovely treat and really balanced these well. I thought the texture of the coconut was a little weird, but it added nice flavor. Super easy... just be careful to use some foil or parchment on the bottom of your pan- some of my caramel leaked out when my scones rose! Thanks Jewelies (and mum June!)

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    Nutritional Facts for Caramel Scones by June

    Serving Size: 1 (52 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 167.0
     
    Calories from Fat 59
    35%
    Total Fat 6.6 g
    10%
    Saturated Fat 4.5 g
    22%
    Cholesterol 13.0 mg
    4%
    Sodium 88.9 mg
    3%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 1.0 g
    4%
    Sugars 7.7 g
    30%
    Protein 3.0 g
    6%

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