These butterscotch scones were made using a very popular recipe from Southern Living. They’re the big, fat, rectangular, butter-rich scones similar to what you might find at a coffee shop, but better because you can customize the flavors to suit your mood. I had some butterscotch morsels in the pantry, so I used those.
Speaking of which, it seems Nestle butterscotch morsels have changed. The butterscotch morsels were lighter in color and had a different smell and flavor than usual. I thought maybe I had a defective batch so I chatted on-line with a Nestle associate and was told they had indeed made some changes and that based on consumer feedback, we should be seeing a new improved version soon. I hope they hurry up with that because I already miss the old formula,
Since I wasn’t completely happy with the butterscotch morsels I made a second batch of scones using chopped chocolate, dried fruit and nuts.
The original recipe calls for 2 cups of flour, and they must have meant 2 heavy cups — more like 5 oz/140 grams per cup of flour than the usual 4.5 oz per cup. Also, 450F is a pretty high temperature, so to avoid burnt bottoms I stacked two baking sheets and watch the scones closely. An alternative would be to bake at 425F, but I wanted to stick with the original 450 and went full throttle with the heat. And finally, having not baked scones in a while, I was reminded that scones are better after they have sat around for a bit and are fully cooled. The inside seems more uniform and less mushy after sitting a spell, so I recommend making them a few hours ahead.
- 2 cups all-purpose flour 280 grams/10 oz**
- 1/3 cup granulated sugar 64 grams
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cut into chunks (114 grams)
- 2/3 cup butterscotch morsels or chopped chocolate nuts and dried berries
- 3/4 cup whipping cream plus 2 tablespoons for brushing
- 1/2 teaspoon vanilla extract
- Preheat oven to 450 degrees F. Line a heavy duty baking sheet with parchment paper or a Silpat.
- Mix the flour, sugar, baking powder and salt very thoroughly in a large mixing bowl.
- Cut butter into flour mixture with a pastry cutter until crumbly and coarse.
- Add 3/4 cup of cream along with the vanilla and stir to make a thick dough. Stir in the butterscotch morsels or whatever add-ins you like.
- On a piece of parchment paper, shape the dough into a 7 inch round. Transfer to the freezer and freeze round for 10 minutes.
- With a sharp knife, cut the round into 8 wedges.
- Place wedges 2 inches apart on baking sheet. Brush tops of wedges with remaining cream and sprinkle with a little extra sugar if desired.
- Bake at 450° for 13 to 15 minutes or until golden. Let sit for about a half hour or so before serving..