December 28, 2010 [Butterscotch] Chocolate Chip Scones
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
- Set a rack in the middle level of the oven and preheat to 400 degrees fahrenheit.
- Combine the dry ingredients in the bowl of a food processor. Pulse several times to mix.
- Add the butter and pulse until the mixture is thoroughly incorporated and the mixture is mealy, 10 to 12 times.
- Whisk the eggs and cream together and add them. Pulse several times to mix, but not until the mixture forms a ball.
- 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.
- 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.
- 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.
- Arrange the scones on a platter to serve. If possible, serve them immediately after they are baked.