Starbucks Caramel Scones
Posted by: Pepper Sun, 29 Feb 2004, at 2:06 p.m.
3 cups cups unbleached all-purpose flour
1/2 cup unsalted butter
3/4 cup light or heavy cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
Modest pinch of nutmeg or cloves
1 cup milk or heavy cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon butterscotch extract (optional)
1 cup butterscotch chips
1/2 cup grated walnuts (optional)
1/3 cup butterscotch chips, finely chopped in food processor
1 egg white, whisked
Confectioners' sugar (optional)
Preheat oven to 425 degrees F. Line top sheet of doubled up baking sheets with
parchment paper or line 8 tuna tins with muffin liners and spray inner sides
with nonstick cooking spray.
In a food processor, place the flour and butter and pulse to break up butter.
Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine. Turn
out dough into a large bowl. Make a well in the center and stir in cream,
vanilla extract, butterscotch extract (if using) and egg. Stir to make a soft
dough. Fold in butterscotch chips. Scoop onto baking sheet or into prepared
tins. Brush tops with egg white and add ground butterscotch chips. Bake until
browned - 16-18 minutes. Dust with confectioners' sugar when cool.