Salted Caramel Chocolate Walnut Scones — Kylie’s Birthday Recipe

When my friend Kylie told me her birthday would be a bread-themed potluck, I wanted to bring something special. Scones aren’t technically bread, but they’re close enough—and perfect for a party.

I used my Scones Master Recipe as a base and adapted it to Kylie’s favorite flavor: cinnamon. To make the scones more interesting, I added salted caramel chips, dark chocolate chips, and chopped walnuts for texture and balance.

People at the party kept asking Kylie for the recipe, so I wrote it up here. Below you’ll find clear ingredients and step-by-step directions to recreate these salted caramel, chocolate, and walnut cinnamon scones.

Watch the short video to see the process and how the scones turn out. Give Kylie a follow @nutritionbykylie if you want to see more of her recipes and content.

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, combine the flour, sugar, salt, cinnamon, baking powder, and frozen butter. Pulse until the mixture resembles a coarse, sandy texture—still powdery with small butter pieces.

2. Add the heavy cream (or buttermilk), egg, and vanilla extract to the processor. Pulse just until the dough comes together—avoid overmixing to keep the scones tender.

3. Turn the dough out onto a lightly floured surface. Fold in the chopped walnuts, salted caramel chips, and dark chocolate chips by hand or with a spatula until evenly distributed. If the dough is soft, chill it in the freezer briefly to firm up for easier shaping.

4. Shape the dough into a round disk and cut into wedges, or use a round cutter for individual scones. Place the scones on a parchment-lined baking sheet. Chill in the refrigerator for at least 15 minutes (or in the freezer for 10 minutes). Preheat the oven to 400º F.

5. Remove the chilled scones from the fridge or freezer. Brush the tops with a little heavy cream, buttermilk, or an egg wash for a glossy finish. Bake for about 18–26 minutes, depending on the size, until they are golden brown and cooked through.

6. Let the scones cool on a rack. Add any finishing touches—sea salt, a drizzle of caramel, or a dusting of powdered sugar—then serve warm.

Recipe

Kylie’s Birthday Scones (Salted Caramel, Chocolate, & Walnut)

These cinnamon scones with salted caramel chips, dark chocolate, and walnuts were made for a birthday celebration and were a big hit. The recipe below yields tender, slightly crumbly scones with a rich, sweet-savory flavor.

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

IngredientsMethod

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)
• ½ cup heavy cream or buttermilk
• 1 large egg
• 1 ½ teaspoons vanilla extract
• ½ cup walnuts
• ½ cup salted caramel chips
• ½ cup dark chocolate chips

Method

 

1. In a food processor, combine the flour, sugar, salt, cinnamon, baking powder, and butter. Pulse until the mixture resembles a coarse, sandy texture.
2. Add the heavy cream (or buttermilk), egg, and vanilla extract. Pulse until the dough just comes together—do not overmix.
3. Turn the dough onto a floured surface and fold in the walnuts, salted caramel chips, and dark chocolate chips. Chill briefly if needed.
4. Shape and cut the scones, place on a parchment-lined sheet, and chill for 15 minutes (or freeze for 10). Preheat oven to 400º F.
5. Brush with heavy cream, buttermilk, or an egg wash and bake for 18–26 minutes until golden.
6. Cool on a rack, add any toppings, and serve warm.