Sunday, October 21, 2012

Butterscotch Buttermilk Scones


there's nothin' like a big pile of scones right out of the oven.  not too sweet...not too heavy...they're portable for on-the-go and just right to keep you going for a few hours 'til lunch.


this recipe is pretty basic, nothing too out of the ordinary as far as scones go.  i just wanted to get it posted because this one produces a tasty proper scone.  some scones can be rock hard...some can be too cakey and some resemble a hunk of heavy bread.  this one turned out just right...great texture, not crumbly, holds up well to spreads and isn't too dense.
you could even consider this a healthy breakfast because it's low in sugar, there's only 3 Tbsp. of butter  and made with 1/2 whole wheat flour.  keep your chips or other add-ins to a minimum and you're good to go...of course i did mention at the end of the ingredients that they are really delicious warmed up and dipped in maple syrup...oh well...


BUTTERSCOTCH BUTTERMILK SCONES
slightly adapted form Gina @ skinnytaste.com
(i highly recommend you visit her site for tasty healthier versions of sweets and savories)

3/4 cup cold buttermilk
1/8 cup sugar
1/8 cup sugar, a touch more if you like scones a bit sweeter.  i used Zsweet substitute
1 1/2 tsp vanilla
1/2 tsp maple extract
1 large egg
1 cup AP flour
1 cup white whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp chilled butter cut into small pieces
3/4 cup butterscotch chips
for the top...1 large egg white, slightly beaten and approx. 1 Tbsp raw sugar
have on hand some maple syrup for dipping and dunking
OR homemade jams

preheat oven to 375 F.
spray baking sheet with cooking spray ( i think i'll use parchment next time...i love parchment)
combine first 4 ingredients in a medium bowl.  stir with a whisk

combine flour, baking powder, salt in a large bowl, stirring with a whisk.  cut the chilled butter pieces into the flour mixture with a pastry cutter or 2 knives...until the mixture resembles coarse meal.
gently fold in the chips.
add the milk mixture, stirring just until moist and combined.

place dough on a well floured surface and knead lightly 4 times with floured hands
NOTE...this is a sticky-sticky dough.  use flour, but try not to over-use.
form dough into a 9 inch round (about 3/4 to 1 inch thick) and place on baking sheet.  using a floured knife, cut dough into 8 wedges.  Gina at Skinnytaste cuts them into 12, but i like a bigger scone.  cut all the way through.  seperate them a little if you want...i did.

brush the tops with the egg white and sprinkle with the sugar.

bake until golden, about 18-20 minutes.


3 comments:

Emily @ Totes Delishy said...

Butterscotch is such a great flavor, did you know it has never had scotch as a flavoring? The name is a variation of the word scorch. I guess people have been accidentally over caramelizing sugar for centuries.

Jules and Ruby said...

hey Emily...i love that tid-bit of info. it never entered my mind that butterscotch IS just over caramelized sugar. thanks for sharing

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