Butterscotch Scones

Instructions

1. 1

   Preheat the oven to 200°C (400¿tF). Line a baking sheet with parchment paper.

   Tip: Use a baking sheet that can fit your scones in a single layer.

2. 2

   In a large bowl, whisk together the flour, baking powder, and salt.

   Tip: Whisking helps incorporate air and ensures the scones are light and fluffy.

3. 3

   In a separate bowl, cream together the butter and sugar until light and fluffy.

   Tip: Use an electric mixer to speed up the process.

4. 4

   Add the butterscotch syrup and mix until well combined.

   Tip: You can adjust the amount of syrup to your liking, but be careful not to add too much or the scones will be too sticky.

5. 5

   Add the milk, eggs, and vanilla extract, and mix until a smooth dough forms.

   Tip: If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.

6. 6

   Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Don't overmix, or the scones will be tough.

7. 7

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

   Tip: Don't overwork the dough, or the scones will be dense.

8. 8

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

   Tip: Use a ruler or a knife to help you achieve an even thickness.

9. 9

   Use a cookie cutter or the rim of a glass to cut out scones. You should be able to get about 8 scones.

   Tip: If you don't have a cookie cutter, you can simply cut the scones into wedges.

10. 10

    Place the scones on the prepared baking sheet, leaving about 1 cm (0.5 in) of space between each scone.

    Tip: Make sure the scones are not touching each other, or they will steam instead of bake evenly.

11. 11

    Bake for 15-20 minutes, or until the scones are golden brown.

    Tip: Check the scones after 15 minutes and cover them with foil if they start to brown too quickly.