Oh, how I love scones. It’s true. There is nothing better in the morning than a cup of good dark roast coffee and a delicious scone to accompany it. It doesn’t seem that long ago that I would buy them left and right from Starbucks (ummm…YUM to the Cinnamon Chip Scones!). But, buying them from Starbucks at almost $2 a pop isn’t quite Pennies on a Platter-ish, is it? That’s right, I decided to start making my own.
My homemade scone days started with this Pumpkin Scone recipe and this base recipe (pardon the horrible photos!) which I also used to make Cinnamon Chip Scones. But, then I found this oh-more-than-perfect recipe that I think I’ll just use for now on as my basic dough. The texture is light and airy, where the other scones were really good, but just a little more dense. I think it was from the heavy whipping cream. And, adding the butterscotch chips with the chocolate chips just made for the perfect combination!
Now, some people will fool you and try to tell you that scones are good only the same day they are baked. I will tell you that is not necessarily true! Thank goodness, because who wants to bake only one or two scones a day?? Don’t do that. Bake a few to keep in an air tight container, and the next couple of days just toast them up in your toaster oven. Or, bake them for a few minutes in your regular oven and you will have a scone as good as freshly made! Trust me, I’ve done this the past few days. Your other option is to reserve the dough in the fridge for a few days and bake on demand, after letting the dough come to room temperature. (If you don’t first let it come to room temperature, you will find a sloppy, juicy mess on your pan.) But, seriously, who has time for that in morning? Not me, who has to be at work by 6 AM!
Oh, and did I mention that these are super-dee-dooper EASY!?
Chocolate Chip & Butterscotch Scones
Makes: 8 to 12 scones
2 cups all-purpose flour
1/4 cup brown sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup (8 Tbsp) chilled salted butter, diced small
1/3 cup butterscotch chips
1/3 cup chocolate chips
2/3 cup buttermilk
1 tsp vanilla extract
1 Tbsp milk or cream for brushing on scones (or use the leftover drippings of buttermilk)
raw sugar for sprinkling on scones (optional)
Preheat oven to 375˚F. Line baking sheet with parchment paper unless using a baking stone.
In the bowl of a stand mixer fitted with the paddle attachment, blend the flour, sugar, baking powder and baking soda. Mix in the pieces of butter and blend at the 1st or 2nd setting of the mixer until the flour mixture resembles coarse crumbs.
Add the butterscotch and chocolate chips. Stir in the buttermilk and vanilla extract just until the dough come together. Do not over mix!
Drop heaping spoonfuls of dough onto parchment lined baking sheet, or baking stone. Gently form the dough and press the tops down a tiny tiny bit (seriously, a TINY bit). Brush tops with milk and sprinkle with raw sugar.
Bake for about 15 to 20 minutes (exactly 17 for me!) or until golden brown. Remove from oven and cool on wire rack.
Source: Adapted from My Diverse Kitchen