There is nothing better than relaxing in the morning with your cup of coffee or tea and savoring a delicious baked treat. The mornings in AZ are still a bit chilly and these scones are the perfect morning treat for enjoying the crisp air before the oppressive heat his us soon here. In fact I wish I had one of these sweet treats now as I go through my morning routine while in Toronto for a work conference and it is literally 40 degrees outside. I mean isn’t it April?? Hence why I live in AZ, I love the heat! This is my first trip to Toronto and regardless of the weather it is an amazing city with an eclectic food culture that I am having fun experiencing. Now back to these scones!
I first made these scones when I was expecting my daughter and literally craved everything sweet. Maybe that is why she has such a sweet tooth now as a little girl, hmmm but I digress. These scones are super easy to make and come together in just under 30 minutes. Which is a fun little baking project to involve your little ones with. No fancy pans are required just get your hands messy and drop the sticky dough onto a baking sheet or silpat.
The base recipe is so versatile too, you can substitute the Butterscotch chips for Peanut butter chips (which I have done before and they are super tasty!), chocolate or dried fruit. Whatever your guilty pleasure is, use it in these scones!
Ingredients:
- 2 Cups all purpose flour
- 1/3 Cup (packed) golden brown sugar
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 Cup (1 stick) chilled unsalted butter, diced
- 1 Cup butterscotch chips (about 6 ounces)
- 1/2 Cup (or more) chilled whipping cream
- 1 large egg
Directions:
Preheat oven to 400°F.
In a medium bowl sift all purpose flour, sugar, baking powder, and salt.
Add chilled butter; using fingertips, mash in until coarse meal forms.
Mix in butterscotch chips.
Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.
Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart.
Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes.
Serve warm or at room temperature.
Adapted from Epicurious
