Butterscotch Scones Paula Deen Recipes

BUTTERSCOTCH DROP SCONES

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.

PAULA DEEN'S PARMESAN SCONES

Steps:

• Preheat oven to 400 degrees.
• In food processor fitted with steel blade, combine flour, baking powder, salt and Parmesan, and pulse 3 times or until blended.
• Add cubed butter to dry mixture.
• Run processor for 45 seconds, until butter is blended with dry ingredients (you can also stir dry ingredients together in a large bowl, then cut butter into dry mixture with 2 knives used scissor-fashion).
• Transfer to a medium mixing bowl.
• Combine egg and milk in a small bowl, and pour into the flour mixture all at once.
• Mix gently with a fork until dough sticks together; it will be rather wet.
• Turn dough onto floured board and, with floured hands, knead gently 3 times, until dough holds together.
• Dough will still be moist, pat out to a circle that is half an inch thick.
• Cut into scones on an ungreased baking sheet, brush the tops with 2 T melted butter and sprinkle each with a pinch or two of Parmesan. (Reroll any leftover dough).
• Bake 11-13 minutes, until golden brown.
• Serve warm with butter.

SOUR CREAM SCONES

Steps:

• Preheat oven to 400 °F.
• In a food processor, pulse flour, sugar, baking powder, baking soda and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.
• Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Gently pat the dough down into a 3/4-inch thick square shape. With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles.
• Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with some coarse sugar. This will create a shiny and crunchy top for the scones. Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.
• Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

PAULA DEEN'S BEST BUTTERSCOTCH PIE RECIPE - (3.8/5)

Steps:

• Preheat oven to 325. In a large heavy saucepan, combine sugars and cornstarch. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.

BUTTERSCOTCH SCONES

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.