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Bringing Home the Bakin'

bake my cake and eat it, too

These scones were perfect, with one minimal flaw — everyone agreed that they didn’t taste much like butterscotch.  I used organic brown sugar, so maybe that could have been the cause?  Regardless, they were still delicious and had such a great texture…. and they were SO easy.

Butterscotch Scones – Nick Malgieri, The Modern Baker

Makes 12 large scones


  • 3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 1/2 cup dark brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold salted butter, cut into 12 pieces
  • 2 large eggs
  • 3/4 cup heavy whipping cream, light cream, or half-and-half

1 cookie sheet or jelly-roll pan lined with parchment or foil


  1. Set a rack  in the middle level of the oven and preheat to 400 degrees fahrenheit.
  2. Combine the dry ingredients in the bowl of a food processor.  Pulse several times to mix.
  3. Add the butter and pulse until the mixture is thoroughly incorporated and the mixture is mealy, 10 to 12 times.
  4. Whisk the eggs and cream together and add them.  Pulse several times to mix, but not until the mixture forms a ball.
  5. Invert the bowl onto a floured work surface and carefully remove the blade.  Fold the dough over on itself several times to give it a final mixing.
  6. Use a bench scraper or a knife to divide the dough into 3 equal pieces.  Pat each piece of dough into a disk about 5 inches in diameter.  Use a floured bench scraper or a knife to cut each disk into 4 wedges.
  7. Arrange the scones on the prepared pan, keeping them about 1 1/2 inches apart all around.  Bake the scones until they are well risen, firm to the touch, and a deep golden color, about 15 minutes.
  8. Arrange the scones on a platter to serve.  If possible, serve them immediately after they are baked.

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