One of the most delicious substances on the planet, dulce de leche is a decadent, thick caramelized milk and sugar spread. I have incorporated it into the dough, as well as spreading it in the center. Crumbled dulce de leche candy is folded in for extra deliciousness.
If you want to contain the filling (as it does ooze out a bit during baking) - cut out round scones, split horizontally with a serrated knife, and spoon about a teaspoon of dulce de leche in the center, then pinch the edges of the dough together.
MAKES 6-8 SCONES
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cubed or grated
3/4 cup crumbled La Cubanita Dulce de Leche bar (optional)
1/3 cup dulce de leche (plus 1/2 cup for the filling)
1/4 cup heavy cream (plus 1 tablespoon for wash)
In a large bowl whisk together flour, baking powder, and salt. Add butter, then cut in to the dry ingredients with a pastry blender until crumbly. Mix in crumbled dulce de leche bar.
Whisk 1/3 cup dulce de leche, cream, and egg, then add to the dry ingredients, mixing until just combined. Knead a few times until dough just comes together.
Turn out onto a lightly floured work surface, patting into a 1"-thick round. With a serrated knife, cut horizontally and open up like a book. Spread 1/2 cup dulce de leche on the bottom half, leaving about a 1/2 inch around the border, then gently cover with the top half. Brush lightly with cream and sprinkle Demerara sugar. Cut into 6-8 wedges, pulling each apart slightly. Pop into the freezer for 15-30 minutes while you heat the oven to 400°. Bake until light golden brown, about 15 minutes.