Salted Caramel Iced Coffee Scone

Cold Brew Coffee

1. Combine coarsely ground coffee with cold water in a large jar
2. Stir well and refrigerate for 12 hours
3. Strain through fine mesh strainer or cheesecloth

Salted Caramel Scones

1. Preheat oven to 400°F
2. Mix flour, sugar, baking powder, and salt in large bowl
3. Cut cold butter into small pieces and work into flour mixture until crumbly
4. Dissolve instant coffee in 2 tbsp warm cream, then add remaining cream
5. Pour cream mixture into flour, stirring until just combined
6. Turn dough onto floured surface, pat into 8-inch circle
7. Cut into 8 wedges and place on baking sheet
8. Bake 15-18 minutes until golden
9. Drizzle with caramel sauce and sprinkle with flaky salt

Assembly

1. Fill glasses with ice
2. Pour cold brew over ice
3. Drizzle with caramel sauce
4. Serve with warm scones

• Use a medium-dark roast for rich flavor that pairs well with caramel
• Don't overmix scone dough to keep them tender
• Make cold brew concentrate by using less water for stronger flavor
• Warm the caramel sauce slightly for easier drizzling
• Store leftover cold brew concentrate in fridge for up to 1 week