starbuck's caramel scones |
3 cups unbleached all-purpose flour |
1/2 cup unsalted butter |
3/4 cup light or heavy cream |
1/3 cup granulated sugar |
1/2 teaspoon salt |
1 tablespoon baking powder |
modest pinch of nutmeg or cloves |
1 cup milk or heavy cream |
1 egg |
1 1/2 teaspoons pure vanilla extract |
1/2 teaspoon butterscotch extract (optional) |
1 cup butterscotch chips |
1/2 cup grated walnuts (optional) |
topping |
1/3 cup butterscotch chips, finely chopped in food processor |
1 egg white, whisked |
confectioners' sugar (optional) |
preheat oven to 425 degrees 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 nonstick 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 extract, butterscotch extract (if |
using) 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 confectioners' sugar when cool. |
