Caramel Scones

Caramel Scones

3 C. unbleached all purpose flour

1/2 C. unsalted butter

3/4 C. light or heavy cream

1/3 C. sugar

1/2 t. salt

1 T. baking powder

modest pinch of nutmeg or cloves

1 C. milk or heavy cream

1 egg

1 1/2 t. pure vanilla

1/2 t. butterscotch extract (optional)

1 C. butterscotch chips

1/2 C. grated walnuts (optional)

Topping
1/3 C. butterscotch chips, finely chopped in food processor

1 egg white — whisked

confectioner’s sugar (optional)

Preheat oven to 425° F. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.

In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.

Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough. Fold in butterscotch chips.

Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips.

Bake until browned – 16-18 minutes. Dust with confectioner’s sugar when cool.

 

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