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Butterscotch Cream Scones




Source of Recipe


A.G. Thomson House Historic Bed & Breakfast Inn


Recipe Introduction



A.G. Thomson House Historic Bed & Breakfast Inn;
2617 E. 3
rd
Street;
Duluth, MN 55812;
877
-
807
-
8077


Recipe Link: http://www.thomsonhouse.biz

List of Ingredients




2 C flour
1/3 C packed light brown sugar
1 T baking powder
3/4 t salt
1/2 C (1 stick) unsalted butter–chilled and diced
1 cup butterscotch chips
1/2 C heavy cream
1 t vanilla
1 lg egg


Recipe



Preheat the oven to 400°F. Combine the flour, sugar, baking powder and salt in a medium bowl. Add the chilled/diced butter using a pastry blender until well blended. Add the chips. Whisk together the cream, egg, vanilla in a small bowl. Gradually add the cream mixture to the dry ingredients, tossing with a fork until the dough forms a moist clump. Add more cream if too dry. Roll into a ball and pat it out
into a round circle like a pizza on a greased cookie sheet. Score the dough into eight wedges. Bake until golden brown;
approximately 20 minutes. Watch the edges for too much browning. Serve warm with mascarpone cream sprinkled with freshly grated nutmeg. Serves 8.