Butter and butterscotch chips: a match made in scone heaven!
Every single time I make these scones, there is a line in my kitchen. As soon as the smell comes wafting through the kitchen, you will see the beggars. They are all lined up by the stove begging to know, “How much longer?” They also ask me, “How many do I get?”
It is becoming more and more difficult to captures images of my sweet creations to share with y’all. I guess I should just bake when they are in school.
I came across this recipe in a Bon Appetit magazine about 5 years ago when I was pregnant. I am now remembering how many scones I ate during that pregnancy. I am starting to fall into that funk again. I am not posting an embarrassing photo of me all pregnant eating scones so don’t even ask me!This recipe has been passed around to every person I know. I lost it and had to borrow it back from a friend. Phew, the beasts were starting to protest. I got my Butterscotch Drop Scones recipe back in the nick of time!
Butterscotch Drop Scones
makes 12 scones
2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup butterscotch chips (about 6 ounces) (Iadded 1/2 butterscotch, 1/2 chocolate chips)
1/2 cup (or more)chilled whipping cream
1 large egg
Preheat oven to 400F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Line them up, 6 per sheet.
Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls (I used a regular sized ice-cream scooper) into large rimmed baking sheet, spacing apart.
Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at warm temperature
Scones are just divine!