Wednesday, November 11, 2015

Butterscotch Scones

Every Saturday, almost without fail, I will wake up and immediately I hear, "what are you making for breakfast?"

Although the thought of leaving a cozy bed sounds miserable in the moment, a tasty breakfast usually is motivation enough for me to get up.  And if not, I find that the hope and promise of freshly ground coffee being made for me in return for making breakfast is also a powerful motivator for me.

Scones are a staple in our house and I love that this recipe is so versatile.  Feel free to swap out butterscotch chips for chocolate, fruit, nuts, or whatever your little heart desires. 

Don't forget to eat your breakfast! 

Butterscotch Scones
2 cups flour
1/3 cup +1 tsp sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp salt
1 large egg
1 stick unsalted butter (frozen or very cold)
1 large egg
1/2 cup vanilla Greek yogurt (or plain)
1/2 cup butterscotch chips
Milk & Raw sugar for topping

Preheat oven to 400 F.

Mix flour, sugar, baking soda, baking powder, & salt in bowl of stand up mixer or large bowl.

Cut butter into the mixture, mixing it so it until it resemble pea size crumbly bits (how is that for technical?).  Add the egg.  Add the yogurt, mixing into large clumps of dough.  Add the butterscotch chips.

Form a large ball with the dough using your hands.  Form into small clumps and place on parchment lined baking sheet.  Brush tops of scones with milk or cream.  Place raw sugar in bowl and dip the top of the wet scones into the sugar to form a sugar-crusted top.  Place back on baking sheet and bake for 15-17 minutes or until light-golden brown.  Cool for 5 minutes and serve.

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