Butterscotch Chip Scones
Scones used to be the stuff of my childhood storybooks. A lot of those books used to be by British authors and they would conjure up elaborate evening teas in the homes of gentle folk (including various Dukes and Duchesses, Earls and their Ladies, the local Squire and his wife, the Vicar in his Vica
  1. In a large bowl, whisk together the flour, sugar, baking powder and baking soda. Blend the chilled butter pieces into the flour mixture with a pastry blender or two knives, or even by pulsing in the food processor a couple of times. You can do it by hand too.
  2. The mixture should look like coarse crumbs. Add the butterscotch chips and mix. Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix the dough. Here is an excellent post/ tutorial on how to make scones.
  3. Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.
  4. Cut this circle into quarters, then cut each quarter into 2 or 3 pie-shaped wedges (triangles), whichever you prefer.
  5. Place the scones on a parchment (or foil) lined baking sheet. Brush the tops of the scones with the cream or milk and sprinkle the sugar on top of this. Stack the baking sheet with the dough on another baking sheet. This prevents the bottoms of the scones from over browning during baking.
  6. Bake at 200C for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and cool on a rack.
  7. Serve at teatime.
Recipe Notes

You all would have noticed, Meeta‘s Monthly Mingle is being hosted here this month. These scones are what I’m taking along to the tea party.┬áIf you haven’t already joined party, may I invite you to join us for High Tea? Please bring along a teatime treat before the 15th of October. Looking forward to seeing you all there.