Butterscotch Drop Scones

prepared by and photo by Emily Doscher

If you are craving a sweet treat, look no further.  I prefer these slightly warmed with a pat of butter… quick to whip up as well.

Size: makes about 14

Ingredients:
2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tbsp baking powder
3/4 tsp salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup butterscotch chips (about 6 oz)
1/2 cup (or more) chilled whipping cream
1 large egg

Directions:

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.  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 onto large rimmed baking sheet, spacing apart.  Bake scones until golden brown and tester inserted into center comes out clean, about 15-20 minutes.  Careful not to burn bottoms.  Serve warm or at room temperature.


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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