Buttermilk Butterscotch Scones
These buttery, flakey, delicious scones are loaded with butterscotch chips and are a great breakfast or brunch treat! They melt in your mouth and will be a hit on any breakfast table.
Ingredients
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 T baking powder
- 1 t salt
- 1 stick unsalted butter, cold and cut into cubes
- 2/3 cup buttermilk, cold
- 1 egg, plus another whisked with a splash of water for an egg wash
- 1 T vanilla extract
- 1/2 cup butterscotch chips
Directions
- 1
In a large bowl combine the flour, sugar, baking powder and salt.
- 2
Cut the cold butter into cubes and add into the flour mixture. Using a pastry blender or fork work in the butter until it resembles coarse crumbs., then toss in the butterscotch chips.
- 3
Whisk together the cold buttermilk, one egg and vanilla extract. Pour this into the dry butter/flour mixture. Gently stir with a spatula until just combined and all is moistened.
- 4
Tear off a piece of parchment paper and place it on a baking sheet lightly dusting it with flour. Scrape the dough onto the floured parchment paper and quickly pat the dough into a ball with floured hands. Gently press down into a 6 inch flat circle.
- 5
Place the baking sheet in the freezer and preheat the oven to 400 degrees.
- 6
When the oven is ready, remove the baking sheet from the freezer and gently slice the scones like a pizza, into 8 triangle pieces.
- 7
In a small bowl whisk together the other egg with a splash of water. Brush the tops of the scones with the egg wash.
- 8
Bake the scones for 20 minutes or until lightly golden.
- 9
Eat fresh from the oven or keep in an air tight container for 2-3 days.