Prep 15 mins
Cook 20 mins
These are even fantastic without the butterscotch chips! You can even use chocolate chips, coconut, dried fruit such as raisins, dried cherries etc. Use only very cold unwhipped whipping cream for this scone recipe, milk will not produce the same effect. These are really good!
- 2 cups all-purpose flour
- 1⁄3 cup brown sugar, packed
- 1 tablespoon baking powder (heaping)
- 3⁄4 teaspoon salt
- 1⁄2 cup cold butter, cut into small pieces
- 1 cup butterscotch chips
- 1⁄2 cup cold whipping cream, unwhipped (may need a little more)
- 1 large egg
- Preheat oven to 400 degrees F.
- In a bowl sift flour, brown sugar, baking powder and salt in a medium bowl.
- Add in very cold butter pieces and rub between fingers until coarse meal forms.
- In a small cup or bowl whisk together the cream and egg.
- Add to the butter/flour mixture with the baking chips and toss with a fork just until the dough comes together in moist clumps (add in more whipping cream if dough seems dry).
- Drop dough by 1/4 cupfuls onto a large lightly greased baking sheet, spacing apart.
- Bake for about 20 minutes, or until the scones are golden brown.
- Best served warm.
These scones were phenomenal! Decadently delicious, light and fluffy. I coarsely chopped the butterscotch chips before adding them and also added about 1/8 cup more whipping cream because the dough seemed a little dry. I had to cover the top of the scones with foil during the last 5-7 minutes of baking time to keep them from getting too brown (something about the butterscotch maybe?) So delicious...they were gone in less than a day!