Friday, November 1, 2019

Autumn Maple and ButterSCOTCH Scones

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
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

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!

Then, grab a book and read by the fire while nibbling on a maple and butterscotch scone. Need a boo idea? Check out these favorites of mine...

Available HERE

Available HERE

May I also suggest my own recent release? 
Available HERE

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