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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.
3/4 cup cold heavy cream
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
5 Tablespoons cold butter
2/3 cup butterscotch chips
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).
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