Caramel Scones

Name: Caramel Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 3 cups unbleached all-purpose flour; 1/2 cup unsalted butter; 3/4 cup light cream or 3/4 cup heavy cream; 1/3 cup sugar; 1/2 teaspoon salt; 1 tablespoon baking powder; 1 pinch nutmeg or 1 pinch clove; 1 cup milk or 1 cup heavy cream; 1 egg; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon butterscotch extract (optional); 1 cup butterscotch chips; 1/2 cup walnuts, grated (optional); 1/3 cup butterscotch chips, finely chopped in food processor; 1 egg white, whisked; confectioners' sugar (optional)

Submitted by Dreamgoddess

"I absolutely love these sweet treats!"

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Ready In:: 40mins
Ingredients:: 16
Serves:: 8

ingredients

3 cups unbleached all-purpose flour
¹⁄₂ cup unsalted butter
³⁄₄ cup light cream or 3/4 cup heavy cream
¹⁄₃ cup sugar
¹⁄₂ teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg or 1 pinch clove
1 cup milk or 1 cup heavy cream
1 egg
1 ¹⁄₂ teaspoons pure vanilla extract
¹⁄₂ teaspoon butterscotch extract (optional)
1 cup butterscotch chips
¹⁄₂ cup walnuts, grated (optional)
Topping
¹⁄₃ cup butterscotch chips, finely chopped in food processor
1 egg white, whisked
confectioners' sugar (optional)

directions

Preheat oven to 425°F Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
In a food processor, place the flour and butter and pulse to break up butter.
Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
Turn out dough into a large bowl.
Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
Stir to make a soft dough.
Fold in butterscotch chips.
Scoop onto baking sheet or into prepared tins.
Brush tops with egg white and add ground butterscotch chips.
Bake until browned - 16-18 minutes.
Dust with confectioner's sugar when cool.

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Reviews

These scones had a nice flavor. The instructions were a little confusing, cream is listed twice in the ingredients but the instructions only mention it one time. I added 1 cup of cream with the egg and extracts, and after mixing, I decided not too use the other 3/4 cup of cream. I felt it would be too runny and wouldn't form a dough. Also, I patted out the dough, on a sprayed baking sheet, into a 3/4" thick circle. I then cut the circle of dough into 8 wedges, separated them slightly, and baked them as directed. The chopped butterscotch pieces on the top of the scones started to get dark halfway through the baking time, so I covered them lightly with foil. My family enjoyed these scones and I will be making them again. Thank you for sharing this recipe.

Bayhill