Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup brown sugar (or granulated white sugar)
1 1/4 tsp baking powder
1/4 tsp baking soda
100gm chilled salted butter, cut into pieces
3/4 cup butterscotch chips
2/3 cup buttermilk
1 tsp vanilla extract
1 tbsp milk or cream for brushing on scones
1 1/2 tsp granulated sugar for sprinkling on scones (optional)
Method:
In a large bowl, whisk together the flour, sugar, baking powder and baking soda. Blend the chilled butter pieces into the flour mixture with a pastry blender or two knives, or even by pulsing in the food processor a couple of times. You can do it by hand too.
The mixture should look like coarse crumbs. Add the butterscotch chips and mix. Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
Here is an excellent post/ tutorial on how to make scones.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.
Cut this circle into quarters, then cut each quarter into 2 or 3 pie-shaped wedges (triangles), whichever you prefer.
Place the scones on a parchment (or foil) lined baking sheet. Brush the tops of the scones with the cream or milk and sprinkle the sugar on top of this. Stack the baking sheet with the dough on another baking sheet. This prevents the bottoms of the scones from over browning during baking.
Bake at 200C for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and cool on a rack.
Makes 8 or 12 scones. Serve at teatime.
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup brown sugar (or granulated white sugar)
1 1/4 tsp baking powder
1/4 tsp baking soda
100gm chilled salted butter, cut into pieces
3/4 cup butterscotch chips
2/3 cup buttermilk
1 tsp vanilla extract
1 tbsp milk or cream for brushing on scones
1 1/2 tsp granulated sugar for sprinkling on scones (optional)
Method:
In a large bowl, whisk together the flour, sugar, baking powder and baking soda. Blend the chilled butter pieces into the flour mixture with a pastry blender or two knives, or even by pulsing in the food processor a couple of times. You can do it by hand too.
The mixture should look like coarse crumbs. Add the butterscotch chips and mix. Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
Here is an excellent post/ tutorial on how to make scones.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.
Cut this circle into quarters, then cut each quarter into 2 or 3 pie-shaped wedges (triangles), whichever you prefer.
Place the scones on a parchment (or foil) lined baking sheet. Brush the tops of the scones with the cream or milk and sprinkle the sugar on top of this. Stack the baking sheet with the dough on another baking sheet. This prevents the bottoms of the scones from over browning during baking.
Bake at 200C for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and cool on a rack.
Makes 8 or 12 scones. Serve at teatime.