I made these for my daughter’s class when she had to take morning tea to share. She said the kids loved them and ate them before the junk food. I make them for the ultimate in comfort food on a cold afternoon in front of a movie, or afternoon tea with friends.
The recipe is actually based on an old school text book from the 60’s and 70’s called ‘Cookery the Australian Way’. I wanted to do Wood-work but only the boys were allowed so I had to learn to make exciting dishes like fried liver, junket and arrowroot custard – then one day we got to make butterscotch scones and they were delicious.
I have changed the recipe quite a bit to accommodate gluten free flours but these goodies owe their heritage to a falling apart school text book.
125g butter (not margarine)
125g dark brown sugar
3 cups of Self Raising Gluten Free flour
300g Sour Cream
Making the Salted Caramel
1. Cream the butter and sugar together until light and fluffy – add salt to taste and set aside
Making the Scone Dough
1.Combine the eggs and sour cream and add to the 3 cups of flour. Mix well and then with floured hand knead into a ball of dough.
2. Place the dough on a floured sheet of baking paper. Sprinkle some flour on top and place another sheet of baking paper over the top.
3. Roll the dough out between the two sheets of paper into a rectangle approximately 40cms long, 25 cms wide and .5cm thick (5mm).
4. Spread the caramel evenly over the dough
5. Roll from the long side into a 40cm long roll (like a long sausage)
6. With a sharp floured knife slice into 2cm thick slices and lay flat on a baking tray
7. Bake in a hot oven of 200o Celsius for about 10 mins
8. Wait till they have cooled a bit before removing from tray but they are hard to resist and usually get eaten as soon as they are cool enough for fingers to grab