Butterscotch Drop Scones
- 2 cups all-purpose flour
- 1/3 cup golden brown sugar - (packed)
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup chilled unsalted butter - (1 stick) diced
- 1 cup butterscotch chips - (abt 6 oz)
- 1/2 cup chilled whipping cream or more if needed
- 1 large egg
Preheat oven to 400 degrees. 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.
This recipe yields about 14 scones.
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.