Fall is in the air! To help celebrate the chillier temperatures that are heading our way, here in central North Carolina, I am sharing one of my favorite recipes.
Nancy’s Maple & Butterscotch Scones
Ingredients:
2 cups all-purpose
flour
1 Tablespoon
baking powder
¾ teaspoon salt
1/3 cup packed
brown sugar
1 stick (½ cup)
chilled unsalted butter
1 cup (8 oz.)
butterscotch chips
½ cup chilled
whipping cream
Maple Syrup
Directions:
Preheat oven to
400℉/200℃/GasMark #6. Wisk together the flour, baking powder, salt, and sugar.
Dice the butter and mix in with either your fingers or a pastry blender until
small peas forms. Mix in chips with a fork. Measure the ½ cream, add the egg,
and mix. Add slowly into the dry mixture, stirring with a fork. The dough
should be lumpy and stick together. If dry, add a little more cream. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart (I always line mine with parchment paper). Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Remove to a
rack, cool slightly. Brush tops with maple syrup. Makes about 14 scones.
Enjoy!
Available HERE
Available HERE
May I also suggest my own recent release?
Available HERE
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