Butterscotch Drop Scones Recipes

BUTTERSCOTCH SCONES

Butterscotch Scones image

Make and share this Butterscotch Scones recipe from Food.com.

Provided by l-dakin

Categories Scones

Time 35m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1/3 cup golden brown sugar, packed
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, chilled, diced
1 cup butterscotch chips (about 6 ounces)
1/2 cup whipping cream, chilled
1 large egg

Steps:

Preheat oven to 400°F
Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in 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.

Nutrition Facts : Calories 414.1, Fat 24.1, SaturatedFat 16.1, Cholesterol 77.3, Sodium 392, Carbohydrate 44.9, Fiber 0.8, Sugar 20.2, Protein 4.9

BUTTERSCOTCH DROP SCONES

Butterscotch Drop Scones image

These are even fantastic without the butterscotch chips! You can even use chocolate chips, coconut, dried fruit such as raisins, dried cherries etc. Use only very cold unwhipped whipping cream for this scone recipe, milk will not produce the same effect. These are really good!

Provided by Kittencalrecipezazz

Categories Scones

Time 35m

Yield 14 scones

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1/3 cup brown sugar, packed
1 tablespoon baking powder (heaping)
3/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1 cup butterscotch chips
1/2 cup cold whipping cream, unwhipped (may need a little more)
1 large egg

Steps:

Preheat oven to 400 degrees F.
In a bowl sift flour, brown sugar, baking powder and salt in a medium bowl.
Add in very cold butter pieces and rub between fingers until coarse meal forms.
In a small cup or bowl whisk together the cream and egg.
Add to the butter/flour mixture with the baking chips and toss with a fork just until the dough comes together in moist clumps (add in more whipping cream if dough seems dry).
Drop dough by 1/4 cupfuls onto a large lightly greased baking sheet, spacing apart.
Bake for about 20 minutes, or until the scones are golden brown.
Best served warm.

Nutrition Facts : Calories 243.4, Fat 13.8, SaturatedFat 9.2, Cholesterol 44.2, Sodium 270.5, Carbohydrate 27.4, Fiber 0.5, Sugar 13.3, Protein 2.8

BUTTERSCOTCH DROP SCONES

Butterscotch Drop Scones image

This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.

Categories Bread Breakfast Brunch Bake Kid-Friendly Quick & Easy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 14

Number Of Ingredients 8

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

Steps:

Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in 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.

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