When my friend Kylie told me her birthday would be a bread‑themed potluck, I wanted to bring something special. While scones aren’t technically bread, they’re definitely “bread adjacent” and perfect for the occasion.
I used my Scones Master Recipe as a base and tweaked it to match Kylie’s favorite flavor—cinnamon. To add complexity and texture, I folded in salted caramel chips, dark chocolate chips, and chopped walnuts.
The scones were a hit at the party—many people asked for the recipe—so I wrote it up here so you can make them too.
If you’d like to watch the process, there’s a video of how I made them and you can follow Kylie @nutritionbykylie on social platforms.
Ingredients
- 2 cups all purpose flour (250g)
- 1/2 cup granulated sugar (100g)
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 cup unsalted butter (1 stick; 115g), frozen
- 1/2 cup heavy cream or buttermilk
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup walnuts, chopped
- 1/2 cup salted caramel chips
- 1/2 cup dark chocolate chips
Directions
1. In a food processor, pulse together the flour, sugar, salt, cinnamon, baking powder, and frozen butter until the mixture resembles a coarse, sandy texture.
2. Add the heavy cream (or buttermilk), egg, and vanilla extract to the processor and mix just until combined. Avoid overmixing to keep the scones tender.
3. Turn the dough out onto a lightly floured surface. Gently fold in the walnuts, salted caramel chips, and dark chocolate chips with your hands or a spatula until evenly distributed. If the dough feels soft, chill it briefly—freezing for a short time works well to firm it up.
4. Shape the dough into rounds or a disk and cut into circles or wedges. Arrange the scones on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 15 minutes (or the freezer for 10 minutes) while you preheat the oven to 400º F.
5. Brush the tops with a little heavy cream, buttermilk, or an egg wash. Bake for about 18–26 minutes, depending on their size, until the scones are golden brown.
6. Remove from the oven and cool slightly on a wire rack. Add any toppings you prefer, then serve warm or at room temperature.
Recipe
Kylie’s Birthday Scones (Salted Caramel, Chocolate, & Walnut)
Pin Recipe
Ingredients
- 2 cups (250g) all purpose flour
- ½ cup (100g) granulated sugar
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- 2 teaspoons cinnamon
- ½ cup unsalted butter (1 stick; 115g) frozen
- ½ cup heavy cream or buttermilk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ cup walnuts chopped
- ½ cup salted caramel chips
- ½ cup dark chocolate chips
Method
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In a food processor, combine flour, sugar, salt, cinnamon, baking powder, and butter. Mix until just barely combined. With these ingredients, the mixture should still resemble a fine powder.
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In the same food process, add heavy cream (or buttermilk), egg, and vanilla extract. Mix until combined but don’t overmix.
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Tip the dough out onto a work surface dusted with flour. Mix in the walnuts, salted caramel chips, and dark chocolate chips by folding them in with your hands or a spatula. Once they are properly distributed, the dough is finished! Now would be a good time to put the dough in the freezer.
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Shape your scones and place them on a baking sheet lined with parchment paper. You can cut your scones using a circular cutter or cut them into triangles using a knife. Place in the fridge for at least 15 minutes or freezer for at least 10 minutes. Preheat your oven to 400º F
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Remove scones from the fridge or freezer. Brush the tops with heavy cream (or buttermilk or egg wash). Bake for 18 – 26 minutes (depending on size) or until golden brown.
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When finished baking, remove from oven and let cool. Add any toppings you may have chosen and serve!