Now we can relax a bit as most of the work on the house has been completed - there are just a few small things here or there that could be touched up, but we just don't have to have it done right this second. After a couple weeks of absolute craziness around here getting the house prepared, I thought it would be nice to have a little indulgent treat this morning. Often times I will end up lightening baked goods if they are just for us, but we let lose with these Butterscotch Drop Scones.
The ease of preparation sets these delicious scones apart from the rest of the pack - no need to roll, knead or pat the dough out as they are just scooped right out of the mixing bowl and placed onto the baking sheet. I used a 1/4 cup scoop to divide out the dough, but you could use a measuring cup or a couple spoons... don't be fussy! With a full cup of butterscotch chips, the scones were quite sweet, but it was not at all cloying since there is only an additional 1/3 cup brown sugar added to the dough. I think you could reduce this to 1/4 cup and still have great results. With 8 tablespoons of butter, they certainly had a lip-smacking buttery richness, but again, I would bet this could be dropped to around 5 or 6 if you are looking to lighten them. The golden outside gives the scone a pleasant crunch factor that pairs well to their soft, more moist interiors. Scones can oftentimes be so dry on the inside that you have to spread them with some condiment to enjoy them, but there is no need here as these can stand alone with their delicate full-bodied caramel-esque flavor.
Butterscotch Drop Scones