These scones capture the sweet, custardy flavor of a flan dessert, and are dipped in an easy caramel glaze (no stovetop required).
MAKES 6-8 SCONES
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
6 tablespoons cold butter, cubed or grated
1/4 cup condensed milk
1/4 cup heavy cream
1 egg + 1 egg yolk
1 teaspoon vanilla extract
2 tablespoons dulce de leche
2 tablespoons water
1/2 cup powdered sugar
In a large bowl whisk together flour, baking powder, salt, and cinnamon. Add butter, then cut in to the dry ingredients with a pastry blender until crumbly.
Whisk together condensed milk, cream, egg (plus extra yolk), and vanilla extract. Add to the dry ingredients, mixing until just combined. Knead a few times in the bowl until dough just comes together.
Turn out onto a parchment lined baking sheet, patting into a 1"-thick round. 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.
Make the glaze while you wait for the scones to cool. Microwave dulce de leche with water until slightly melted, about 20-30 seconds. Add powdered sugar and whisk until smooth and no lumps are visible. Dip the top of each scone in the glaze and allow to set.