Cinnamon scones flavored with homemade maple dulce de leche and then drizzled with additional dulce de leche after cooling. Believe me, you’ll want to lick your fingers clean after one taste of these Cinnamon Maple Dulce de Leche Scones!
Lately on the weekends, Andy and I have been taking turns getting up with the menagerie on Saturday so that the other can get a bit of extra sleep. And when I say a bit, I mean it’s usually an hour at best. The volume level of our home rises quickly and our everyday routine begins. But those extra few minutes in bed? Pure bliss. Especially after a long week.
With Mother’s Day less than two weeks away, I can’t think of anything better than an extra hour of rest and then breakfast in bed. I’m pretty sure if that happened, it would rank as one of my top five highlights of the year. And yes, the year isn’t even half over.
And what would be on my breakfast menu of choice? I’m pretty certain it would include these Cinnamon Maple Dulce de Leche Scones.
Cinnamon scones flavored with homemade maple dulce de leche and then drizzled with additional dulce de leche after cooling. Believe me, you’ll want to lick your fingers clean after one taste of this caramel-like goodness!
Melanie Bauer | Melanie Makes
Yields 8 scones
15 minPrep Time
1 hr, 50 Cook Time
2 hr, 5 Total Time
Save Recipe
Ingredients
- 1 recipe dulce de leche , prepared
- 2 tablespoons maple syrup
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 tablespoon ground cinnamon
- 1/4 cup white sugar
- 1 teaspoon salt
- 1/2 cup butter
- 2 eggs
- 1/4 cup maple dulce de leche
- 1/2 cup milk
Instructions
- Whisk maple syrup into dulce de leche until smooth.
- Preheat oven to 375 degrees.
- In a large bowl, whisk together flour, baking powder, cinnamon, sugar and salt.
- With a pastry blender, cut butter into flour mixture.
- In another bowl, whisk eggs, milk and maple dulce de leche together.
- Make a well in the center of the flour mixture and add egg mixture. Stir together until just combined.
- Gather dough into a ball and roll out between two pieces of waxed paper formaing a circle 1/2-1" thick.
- Cut into eight wedges and place on parchment or silicone mat covered baking sheet.
- Bake for 20 minutes. Allow to cool two minutes before removing to cooling rack to cool completely.
- Before serving, drizzle each scone with dulce de leche.
Notes
To reheat dulce de leche to desired consistency, microwave in 15 second intervals, stirring afterwards each time.
Recipe adapted from Cinnamon Maple Scones.
Forget Mother’s Day, I’d take these scones any day of the year! I’m betting if you made them for someone special, you’d make the highlight reel of their year as well.
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I partnered with Food.com to obtain the original recipe, but received no compensation for this post. All thoughts and opinions, as always, are my own.
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