Salted Caramel White Chocolate Mocha Scones

Preheat oven to 400ºF.

In a glass mug, heat the cream for 1 minute in the microwave. Stir in the instant coffee and set aside. Whisk together the flour, salt, and baking powder. With a fork, cut in the butter until it creates small pea-like pieces. Make a hole in the center of the flour and pour in the egg, vanilla and coffee cream. Stir until mixed thoroughly. Stir in caramel bits gently.

The dough will be very sticky, so use a spoon to scoop out 12 scones. Press the dough rounds down until they are about 3 inches wide. Bake at 400ºF for 18-20 minutes. The caramel melts all over, so immediately transfer to wire racks to cool. Drizzle with melted white chocolate and sprinkle with a little sea salt. Store in a sealed container.