Butterscotch Scones
Scones made with brown sugar and salted butter, with a rich butterscotch flavor.
Ingredients
all-purpose flour (spoon flour into a dry-measure cup and level off)
3 cups
dark brown sugar
1/2 cup
baking powder
1 tablespoon
salt
1/2 teaspoon
cold salted butter (cut into 12 pieces)
8 tablespoons (1 stick)
large eggs
2
heavy whipping cream, light cream, or half-and-half
1/2 cup
Instructions
1
Preheat Oven
Set a rack in the middle level of the oven and preheat to 400ºF (200ºC).
2
Mix Dry Ingredients
Combine the dry ingredients in the bowl of a food processor. Pulse several times to mix.
3
Add Butter
Add the butter and pulse until the mixture is thoroughly incorporated and the mixture is mealy, 10 to 12 times.
4
Add Liquid
Whisk the eggs and cream together and add them. Pulse several times to mix, but not until the mixture forms a ball.
5
Shape the Dough
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.
6
Divide the Dough
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 (13 cm) in diameter. Use a floured bench scraper or a knife to cut each disk into 4 wedges.
7
Bake
Arrange the scones on the prepared pan, keeping them about 1½ inches (4 cm) apart all around. Bake the scones until they are well risen, firm to the touch, and a deep golden color, about 15 minutes.
8
Serve
Arrange the scones on a platter to serve. If possible, serve them immediately after they are baked.
