Saturday, May 07, 2005

Butterscotch Drop Scones

Butterscotch Drop Scones (Adapted from Bon Appétit)

1 cup all purpose flour
1 cup whole wheat pastry flour
1/3 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
8 tablespoons cold unsalted butter, diced
1 cup butterscotch chips
1/2 cup cream
1 large egg

Preheat oven to 400

In a medium bowl, whisk together flours, sugar, baking powder and salt. Toss in chilled butter - use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse meal. Stir in chips.

In a small bowl, whisk together cream and egg. Mix enough of the cream mixture into dry ingredients until dough comes together in moist clumps - I used it all and the dough had a nice consistency, you may need more or less cream. Drop dough by 1/4 cupfuls onto parchment lined baking sheets - leaving enough room for them to expand. Bake until golden and a toothpick placed into the center comes out mostly clean - about about 20 minutes. Remove and place on a wire rack to cool slightly - enjoy warm or at room temperature.

Makes about 12 to 14 scones.

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