I love scones. They are quick and easy enough to make fresh for breakfast and decadent enough to be a treat. Scones are also great during the summer because they are easily baked in a toaster oven.
You can use this recipe as a basis for any type of mix in you’d like — dried fruit, nuts, different flavored chips, etc. You don’t have to put the sugar on top, but it’s a nice touch.
- ¾ cup cold heavy cream
- 1 egg
- 2 cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 5 Tablespoons cold butter
- ⅔ cup butterscotch chips
- Sanding sugar
- In a small bowl, whisk together cream and egg. Set aside.
- In the bowl of a food processor, or in a mixing bowl, pulse/whisk together flour, sugar, salt, cinnamon, and baking powder.
- Cut in butter using the food processor, two knives or a pastry blender until mixture looks like coarse meal.
- Stir in cream/egg mixture with a wooden spoon or pulse a few times in the food processor.
- Stir in butterscotch chips.
- Continue to stir just until dough comes together -- it will be crumbly!
- Put dough on to a parchment lined baking sheet.
- Pat out in to a disc on the cookie sheet.
- Brush 1 Tablespoon of cream on to the dough and sprinkle sanding sugar on top.
- Cut disc in to 8 triangles.
- Bake at 400 degrees for 16-18 minutes (I baked them for 12 minutes in the toaster oven).