Salted Caramel White Chocolate Mocha Scones

• 2/3 cups Heavy Cream
• 2 Tablespoons Instant Coffee Granules
• 2 cups Flour
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Baking Powder
• 6 Tablespoons Butter, Chilled
• 1 whole Egg
• 1 teaspoon Vanilla
• 1 cup Caramel Bits
• 1/2 cups White Chocolate Chips, Melted
• 2 Tablespoons Sea Salt

1. Preheat oven to 400u0b0F.
2. In a glass mug, heat the cream for 1 minute in the microwave. Stir in the instant coffee and set aside. Whisk together the flour, salt, and baking powder. With a fork, cut in the butter until it creates small pea-like pieces. Make a hole in the center of the flour and pour in the egg, vanilla and coffee cream. Stir until mixed thoroughly. Stir in caramel bits gently.
3. The dough will be very sticky, so use a spoon to scoop out 12 scones. Press the dough rounds down until they are about 3 inches wide. Bake at 400u0b0F for 18-20 minutes. The caramel melts all over, so immediately transfer to wire racks to cool. Drizzle with melted white chocolate and sprinkle with a little sea salt. Store in a sealed container.

heavy cream, coffee, flour, ubc, baking powder, butter, egg, vanilla, caramel bits, white chocolate chips, salt

Taken from tastykitchen.com/recipes/breads/salted-caramel-white-chocolate-mocha-scones/ (may not work)