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Butterscotch Scones

Butterscotch Scones

Scones are not biscotti…

 

Like a lot of other foods in my life, I was blind to the goodness of scones for the longest time. I know for a while, I thought scones were biscotti and something you only find at your favorite café.  However, one Sunday evening a few years ago, my sister-in-law and her family came over for dinner, and she made these butterscotch scones with walnuts. After dinner, I devoured around 3-4 scones and my mind was made up. I loved scones, and I had to start making them.

That’s why I decided to do a little post about this recipe. To sort of pay homage to that first scone that I remember trying, but also to show that it’s really simply to make good scones. Trust me, these things are good too…they do not last long. At least not in my house. With 5 of us, one batch will last about 2-3 days. I literally crave them if I don’t have them every couple of hours in the house. My toddler came out from bed one morning and saw that the bag of them wasn’t on the counter where it was the previous night and he screamed!

The O.G. scone for me…

The beauty of these are that their fully able to be customized. I stuck with the butterscotch because that’s what I had on hand to put in these and that’s the O.G. scone for me. Either way you could sub in any other chips, nuts, dried or even fresh fruit. Just watch your fresh fruit for extra liquids.Butterscotch scones ingredients w/ title

I think it’s the heavy whipping cream in these that make them a knockout because they’re super dense and chewy like a biscuit but still have a lightness that balances out the density. Either way…they’re killer for breakfast or for desert or whenever in the heck you want them. Now go…go now! Go to the kitchen and BAKE! Inspiration originally came from a Hershey’s recipes for the ones that my sister-in-law brought to our house those however many years ago. Find the original here: Hershey’s Butterscotch Walnut Scones

 

Whisking flour

 

About the dry ingredients, whisk em….or sift em. Just get em mixed. Oh and pre-heat your oven. 375 F.

 

Chopping pecans

 

*says to pile of pecans: “Hold my knife while I take this picture of you”*

Roughly chop up your nut of choice if using. Not too much though. You don’t want them too tiny or you won’t even know they’re there. No fun in that.

 

Snow day?!

 

Mixing goodies into dry mix

Invite the neighbors, the Chips and Nuts, over to play in the snow. Give they whole thing a couple of good stirs to distribute the goodies you’ve thrown in. Make sure to have some hot cocoa ready for afterwards, you know the kids always ask for it.

Mixing wet into dry for butterscotch scones

Ditch the whisk and get with a nice, sturdy wooden spoon, or something else paddle like that’s good for some heavy duty folding. Stretch your forearms, pour in your chilled cream, and fold this stuff until it just comes together.

Rough dough on table

Turn out the dough and any stragglers in the bowl. I usually turn it out with a little dry stuff left in the bowl and dump that out with it. Just incorporate it into your dough.

You knead to see this…

Butterscotch scones dough divided

Get everything nice and cohesive, knead the dough for a minute or two, or until it holds together nicely. It definitely shouldn’t take more that two minutes though. Divide the dough into three equal balls and line them up to meet their fate…

Rolled scone dough

*boom* Flatten those babies with a well placed punch, or rolling pin. Make them into about a 6-6 1/2″ disk of even thickness, then cut each disk into eighths like a pizza. (mmm pizza)

brushing scones w/ butter

Place them on a baking sheet with an inch or two of room. We use one of the non stick baking sheets from AirBake. My wife had it for years before we got together, and that’s been over 5 years now. Trust me, it’s worth it. Grab a set here: 3-Piece Insulated Nonstick Aluminum Baking Sheet Set by AirBake

Now, brush them ever so gingerly with the melted butter. *cue the Barry White music*

sprinkled and buttered scones

Sprinkle those shimmering slices of good with some sugar and throw them into your preheated oven…you DID pre-heat your oven didn’t you?

Finished butterscotch scones

Bake until golden brown. Who came up with that term, “golden brown”? I see it everywhere. You definitely want to see some browning on the outside before you pull them out. These will look done and still be a little too moist for my liking in the middle. I recommend that when you pull them, find your fattest one. and stick a small, thin knife in the side and lift a little. You’ll be able to see right inside and see if they need to go a little longer. Trust me, it’s worth it.

Recipe:

  • 3 1/4 cup all-purpose flour
  • 1/2 cup sugar plus extra for sprinkling
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 2 cups favorite chips or fruit
  • 1 cup favorite nuts
  • 2 cups chilled heavy whipping cream
  • 2 tbsp melted butter

 

  1. Pre-heat your oven to 375F.
  2. Mix the flour, sugar, baking powder and salt in a mixing bowl.
  3. Add in chips or fruit and nuts if using and stir to combine.
  4. Stir cream into dry ingredient mixture, just until the dry ingredients are moistened.
  5. Turn the mixture out onto a lightly floured surface, and knead for 1-2 minutes.
  6. Divide into three equal balls, and flatten each into a dish about 6 inches across.
  7. Cut these into 8 pieces each with a pizza cutter.
  8. Place these onto a lightly greased baking sheet with about an inch of room. Brush with butter and sprinkle with sugar.
  9. Bake at 375 for about 15-20 minutes or until you see a little brown.

 

 

 

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