Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
Arrange the bacon in a single layer on a rimmed baking sheet and bake until very crisp and brown, turning once, 18 to 20 minutes. Drain on a paper-towel-lined plate, then chop very finely.
Whisk the flour, baking powder and salt together in a medium bowl.
Combine the butter and brown sugar in a large bowl and beat with an electric mixer until well combined. Add the egg and vanilla extract and beat until well mixed. Whisk in the half-and-half, and then add the flour mixture; beat until just incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Stir in the chopped bacon.
Distribute the batter evenly among the muffin cups, smoothing the surface with moistened fingers. With your finger or a small measuring spoon, make small divots in the center of the batter and spoon 1/4 teaspoon of the caramel sauce into each divot.
Bake until a wooden pick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a rack.
While the scuffins bake, gently swirl together the clotted cream and the remaining 2 tablespoons caramel sauce.
Serve the scuffins with the caramel clotted cream.