Butterscotch Cream Scones

Instructions

1. 1

   Preheat the oven to 190°C (375²F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, and salt.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

   Tip: Be gentle to avoid developing the gluten in the flour.

4. 4

   In a separate bowl, whisk together the butterscotch syrup, heavy cream, eggs, and vanilla extract.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.

   Tip: Don't overmix.

6. 6

   Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

   Tip: Be careful not to overwork the dough.

7. 7

   Pat the dough into a circle that is about 2.5 cm (1 in) thick.

8. 8

   Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.

   Tip: You should be able to get 6-8 scones.

9. 9

   Place the scones on the prepared baking sheet, leaving about 2.5 cm (1 in) of space between each scone.

   Tip: Brush the tops with a little extra heavy cream and sprinkle with chopped pecans if desired.

10. 10

    Bake for 18-20 minutes, or until the scones are golden brown.

11. 11

    Remove the scones from the oven and let them cool on a wire rack for 5-10 minutes before serving.

    Tip: Serve warm with your favorite spread or topping.