Salted Caramel Scones recipe -Easiest Recipe Ever

You should measure out the butter and cream and set them away until you need them.

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In a medium-sized pan with a heavy bottom, heat the sugar over medium-high heat without moving. To make sure the sugar melts equally, give the pan a little shake every once in a while as it melts.

Do not stir the caramel, though. Watch out for smoke; you don’t want to burn the caramel!

Heat the sugar until it melts fully and turns a dark golden brown color. If you like your caramel a little bitter, cook the sugar until it is very dark.

However, be careful, because sugar at this temperature can quickly go from brown to burned.

Take the pan off the heat when the sugar is ready and add the butter. Stir it in until it’s fully mixed in. Put the cream in.

Bring the caramel back to the stove and cook it again over medium heat until it is silky smooth and free of lumps.

Take it off the heat and set it aside. Instead of continuing to heat and stir the caramel, put it through a metal pan before letting it cool. This will help you get rid of all the lumps even if the rest of the caramel looks ready.

Start adding sea salt when the caramel is cool enough to eat. Test this by taste; start with 1/2 teaspoon of flaky salt and add more if your taste buds tell you to.

It’s important to add a little salt to the caramel to balance out its extreme sweetness.
You can put the scones together once the caramel has fully cooled.