Caramel Scone Recipe
By Griffin Wetzstein
This caramel scone recipe is a favorite. The butterscotch chips give it a great flavor that is reminiscent of those found in large chain coffee houses.
Ingredients
3 cups unbleached all purpose flour
1/2 cup cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 large egg
2 teaspoons vanilla extract
1 cup butterscotch baking chips
Topping:
1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Powdered sugar (optional)
Hardware
Whisk
Medium bowl
Large bowl
Parchment paper
Baking sheets
Pastry Blender (Optional)
Step 1: Preheat oven to 425 degrees F.
Step 2: Line cookie sheet with parchment paper.
Step 3: In large bowl, cut cold butter with pastry blender or knife into flour, combine with your fingers to a coarse meal consistency.
Step 4: Whisk together sugar, baking powder, and salt into mixture.
Step 5: In medium bowl, mix together cream, egg, and vanilla extract.
Step 6: Pour cream mixture into flour mixture.
Step 7: Stir a few times, then add butterscotch chips. Mix until just combined into dough.
Step 8: Drop large tablespoons of batter onto prepared cookie sheet.
Step 9: Brush the top of each scone with eeg white.
Step 10: Top with ground butterscotch chips.
Step 11: Bake for until brown, 16-18 minutes.
Step 12: Remove from oven and cool slightly, sprinkle with powdered sugar if desired.
This caramel scone recipe makes 18 scones.
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