Butterscotch Buns

Ingredients

Butter 1/3 cup (75ml)

Packed brown sugar ¾ cup (175 ml)

Chopped nuts 1/3 cup (75ml)

All purpose flour 2 cups (500ml)

Granulated sugar 2 T (30ml)

Baking powder 4 tsp (20ml)

Salt 1 tsp (5ml)

Cold butter ¼ cup (50ml)

Milk 1 cup

Procedure

Cream butter and brown sugar together in a small bowl. Nuts will be sprinkled later. Set aside.

In a large bowl put flour, sugar, and baking pwd. and salt. Cut in butter until crumbly. Make a well in the center. Pour milk into the well. Stir to make soft dough. Knead 8-10 times. Pat or lightly roll out on a floured surface to 9-10 inches square. Spread on the brown sugar mixture. Sprinkle with the nuts. Roll up as for jellyroll. Pinch edge to seal. Cut into 12 slices. Place on greased 8 by 8 inch pan. Bake in 425ºF (220ºC) oven for about 15-20 minutes. Invert over a tray while hot.

Special Notes

Makes 12 butterscotch buns.