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Provide INGREDIENTS for 6 Hot Biscuits.
You need to prepare Flour.
Provide Baking Powder.
Provide Brown Sugar.
You need to prepare Butter (Salted).
You need to prepare Caramel Cream.
You need Sugar.
You need to prepare Cream.

Delicious lemon poppy scones that happen to be vegan. Note, this recipe can be changed up quite easily. They are easy to make too - the no bake method allows me to make these on the hottest days of summer, which make them my family's. Scones are a biscuit-like quick bread, usually made of wheat or oatmeal flour and baking powder for leavening.

Operation Time / 20 min Oven Temperature / 400 F Baking Time / 15 min.
Caramel Cream.
Add the sugar to a medium saucepan. Bring to a simmer over medium heat until it reaches a nice amber color..
While the sugar is heating, microwave the cream to a boil..
Once amber, remove the caramelized sugar from the heat and add the boiled cream (The solution will be bubbling and spitting. Be careful not to burn yourself)..
Let cool completely..
Caramel Scone.
Preheat oven to 400F. Line a cookie sheet with parchment paper..
Prepare a medium mixing bowl and a stick mixer with blade inserts..
Sift the flour and baking powder into the mixing bowl. Add the brown sugar..
Cut the butter into small squares and add to the bowl..
Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips)..
Move the mixture to a large mixing bowl. Pour the caramel cream into the dry mixture and use a rubber spatula to mix well (Be careful not to mix too much)..
Divide the dough into 6 portions..
Place on prepared cookie sheet. Bake for 15 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack..

I love scones, and the Italian loves scones! Scones are my breakfast dream come true. Scones are a favourite in our house, although I have to admit there are only a few of us that like raisins. But if you are going to eat Hot Cross Scones you have to add raisins. Scones, buttery baked biscuit-like treats, are descendants of a Scottish oat, barley, or wheat bread.

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