Monday, June 1, 2009

Recipe: Butterscotch Drop Scones

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

Preheat oven to 400 degrees.

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 20 minutes.

Serve warm or at room temperature.

Makes about 14 scones.

Bon Appetit October 2004
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