Salted Caramel Scones with Brown Butter Glaze

Salted Caramel Scones with Brown Butter Glaze submitted by Whitney H.

Makes 8 servings
530 calories / 26F / 66C / 8P


  • 2 cups all-purpose flour
  • ½ cup coconut sugar
  • 1 Tbsp baking powder
  • Pinch of salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg
  • ⅓ cup OffBeat Salted Caramel Butter
  • ¼ cup sour cream or Greek yogurt (yogurt used for macros)
  • 2 tsp vanilla bean paste
  • ½ cup sea salt caramel chips (such as Hershey's)
  • 3 Tbsp butter
  • 2 tsp vanilla bean paste
  • 2 Tbsp OffBeat Salted Caramel Butter
  • 1 C powdered sugar or powdered Swerve sweetener
  • 2-3 Tbsp low fat milk
  • Flaky sea salt


  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Mix the first 4 dry ingredients in a medium size bowl.
  3. Cut in the cold butter using a pastry cutter, until the butter is in small pea-size chunks.
  4. In a separate bowl, whisk the egg, Salted Caramel Butter, sour cream (or yogurt) and vanilla bean paste.
  5. Stir the wet ingredients into the dry.
  6. Fold in the caramel chips.
  7. Turn dough onto the baking sheet, then pat and shape into an 8 inch round disk.
  8. Cut into 8 triangles and pull them a couple of inches apart.
  9. Bake for 12 minutes.
  10. While they're baking, make the glaze. In a small saucepan, brown the butter by melting on medium heat until it begins to foam and brown specks form on the bottom.
  11. Immediately turn off the heat. Once butter has cooled, whisk in the remaining glaze ingredients. Drizzle the glaze over the cooled scones and sprinkle with flaky sea salt.