Butterscotch Scones

Butterscotch Scones

Makes 24 small scones


  • 2 Cups plus 1 tablespoon AP flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1-1/2 sticks of cold unsalted butter, diced
  • 2 eggs
  • ½ cup milk
  • ¾ cup butterscotch chips
  • 1 teaspoon vanilla extract


Preheat oven to 400 degrees F.

Combine dry ingredients:  flour, sugar, baking powder and salt. Mix lightly with a fork or Whisk. Dice the cold butter into small cubes, approximately ½” and add to the dry ingredients. With your hands pinch the flour and butter together until the cubes are broken up into smaller pea-sized pieces.  In a separate bowl, combine milk, eggs and vanilla. Beat lightly with a fork to break up the yolks. Add the wet mixture to the dry ingredients and mix to combine. Add a pinch or two of flour to butter scotch chips and toss to coat. The flour will keep the chips from sinking to the bottom of the scones. Fold the butterscotch chips into the batter. Roll out the dough into a rectangle approximately 8” x 9” on a floured surface. Cut the scones into 2” x 1.5” squares with a floured knife. The dough will be sticky. Place on aluminum foil lined cookie sheets approximately 2 inches apart. Bake for 15-17 minutes, until bottoms are lightly browned.

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