The idea of these scones has been in my head for a month at least, and I had the occasion to try them last night. Mine turned out a little dry, so I will go for a slightly wetter dough (and maybe a slightly shorter baking time). The butterscotch chips scorched a little where they met the pan, but I will consult with RMR about this--these have much promise, and I feel committed to them. :)
Ingredients:
2 C. all-purpose flour
1/3 C. packed golden brown sugar
1 T. baking powder
1/2 tsp. salt
1/2 C. chilled unsalted butter, diced
1 C. butterscotch chips
1/2 C. chilled heavy whipping cream
1 large egg
Directions:
1. Preheat oven to 400°F.
2.
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. '
3. 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.
4.
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.
Yield: 7-8 scones
No comments:
Post a Comment