A delightful pairing of smooth cold brew coffee with homemade salted caramel sauce, served alongside tender coffee-infused scones. This recipe combines the best of both worlds – a refreshing iced coffee drink and a perfectly complementary baked treat that captures the essence of salted caramel in every bite.
MethodCold Brew
Prep time30
Coffee80g
Water600ml
Grind sizeCoarse
Water tempRoom temperature
Instructions
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1
<h2>Cold Brew Coffee</h2> <ol><li>Combine coarsely ground coffee with cold water in a large jar</li><li>Stir well and refrigerate for 12 hours</li><li>Strain through fine mesh strainer or cheesecloth</li></ol> <h2>Salted Caramel Scones</h2> <ol><li>Preheat oven to 400°F</li><li>Mix flour, sugar, baking powder, and salt in large bowl</li><li>Cut cold butter into small pieces and work into flour mixture until crumbly</li><li>Dissolve instant coffee in 2 tbsp warm cream, then add remaining cream</li><li>Pour cream mixture into flour, stirring until just combined</li><li>Turn dough onto floured surface, pat into 8-inch circle</li><li>Cut into 8 wedges and place on baking sheet</li><li>Bake 15-18 minutes until golden</li><li>Drizzle with caramel sauce and sprinkle with flaky salt</li></ol> <h2>Assembly</h2> <ol><li>Fill glasses with ice</li><li>Pour cold brew over ice</li><li>Drizzle with caramel sauce</li><li>Serve with warm scones</li></ol>