When my parents were in town a couple weeks ago I thought I would finally give making butterscotch scones a try. They're my moms favorite, and sometimes it takes me awhile to take a hint when she wants something. Just like a hot yoga buddy (she quietly asked me to go to each week for years and when I finally did I loved it). Noted. I'm sure Owen is going to give me a run for my money. Regardless, I finally listened to her subtle hints and had them ready when she got off the plane. The recipe I used is almost identical to the one Leah and I used in our #betweentwoktichens series a few months back for maple pecan scones. Which is proof that this recipe is versatile. Go Leah! Use it as you base and swap those butterscotch chips out for whatever you'd like and then mix up your glaze, or in this case sugar topping. Magic.
- 2 1/3 cup flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup sugar
- Pinch of salt
- 1 stick butter, cold and cubed
- 3/4 cup buttermilk
- 1/2 cup butterscotch chips
- Handful of raw sugar
- Measure out dry ingredients and put into mixing bowl. Add cubed cool butter. Mix until butter is pea-like sized. Add butterscotch chips.
- Add buttermilk in one steady stream. Mix only until incorporated.
- Turn dough onto floured surface. Shape into a rectangle and cut into squares, I use my hand as the measurement.
- Then cut each of those in half, diagonally.
- Brush with egg wash, sprinkle with raw sugar, and bake at 350 for about 15-18 minutes or until golden brown.