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Butterscotch Cream Scones
2 cups flour
1/3 cup packed light brown sugar
1 tbsp baking powder
¾ tsp salt
½ cup (1 stick) unsalted butter – chilled and diced
1 cup butterscotch chips
½ cup heavy cream
1 tsp vanilla
1 large egg
Preheat the oven to 400 degrees. Combine the flour, sugar, baking powder and salt in a medium bowl. Add the chilled/diced butter using a pastry blender until well blended. Add the chips. Whisk together the cream, egg, vanilla in a small bowl. Gradually add the cream mixture to the dry ingredients, tossing with a fork until the dough forms a moist clump. Add more cream if too dry. Roll into a ball and pat it out into a round circle like a pizza on a greased cookie sheet. Score the dough into eight wedges. Bake until golden brown; approximately 20 minutes. Watch the edges for too much browning.
Serve warm with mascarpone cream sprinkled with freshly grated nutmeg.
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