PEWTER ROSE BUTTERSCOTCH SCONES

By á-58

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 large egg
• 1/3 to 1/2 cup whole milk
• 4 tablespoons unsalted butter, frozen
• 1/3 cup butterscotch chips

Details

Servings 12
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

PREHEAT oven to 375 degrees.

COMBINE flour, baking soda, and salt in a large bowl.

BEAT egg lightly in a measuring cup with ounce markings and add milk to total 6 ounces.

CHOP frozen butter into fine pieces, then cut butter into the flour mixture using a fork. When the mixture resembles bread crumbs, add the beaten egg and milk, reserving 1 tablespoon of the liquid.

STIR gently to combine. Add butterscotch chips and stir carefully, working the dough as little as possible.

TURN dough out onto a very lightly floured surface and fold it a few times (about 6, the heat of your hands can melt the butter). Using a floured rolling pin, roll dough to about 1 inch thick. Cut into 2-inch triangles.