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
¼ cup brown sugar
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup (8 Tbsp) chilled salted butter, diced small
⅓ cup butterscotch chips
⅓ cup chocolate chips
⅔ cup buttermilk
1 teaspoon vanilla extract
1 tablespoon 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
Q says
Oo, looks lovely. Unfortunately, I live in sort of a farm area and new age fan dangled products like butterscotch chips have yet to reach us. Do you know how I would be able to make this without them? Like, would I just pour butterscotch sauce into the dough? Any ideas would be greatly appreciated.
Nikki says
I don't think I would pour butterscotch sauce into the dough, but maybe you can drizzle it over the baked scones, once they are cooled. Or, order the chips onlin. You'll have to pay a pretty penny as one bag on Amazon is about $6.00 or a pack of twelve is less per bag at $34.00.
New baker says
made these today - they are fantastic. I think I might add craisins instead of butterscotch chips next time. I'm new to your site and I just want to say THANK YOU! I love that most of the recipes I want to try include basic ingredients I can find at any grocery store. I'm burned out on blogs that require stops at specialty grocery stores. I'm a busy mom and coming across your blog has been such a blessing. THANK YOU!
Nikki says
So glad you loved these! I'm all about using up basic pantry staples. Once in a while I'll splurge and try out a recipe with a specialty ingredient, but it's just not realistic (nor good for the pocketbook) to do that very often. 🙂 So, thank you for expressing your gratefulness for these recipes!
Chef Dennis says
I love scones......this recipe looks like a killer.....so far the best scone i had ever had was in Ocean City NJ.. I think this may surpass it
Cookie says
These look amazing! I have all the ingredients already so I'm definitely making these soon. I like your method of using a stand mixer cuz I usually use my fingers and it gets messy pertty fast!
kathy says
My daughter will like this. She loves chocolate chips and cookies too. 🙂
kathy says
My daughter will like this. She loves chocolate chips so much and cookies too. 🙂
limes says
I've started grating cold butter whenever a recipe is asking for course crumbs. The grated butter is the perfect size, and it means not having to break out the mixer for everything. For cleaning, run the grater under hot water, and the butter will melt away. I grate butter for biscuits and scones and such. It's awesome.
Pennies on a Platter says
Limes,
Great idea! You can also use a pastry blender by hand if you don't want to break out a mixer. But, I love using my stand mixer for just about everything! 🙂 Maybe my relationship with it is too weird. lol!
-Nikki
Carrie says
Do you think I could sub vanilla greek yogurt for the buttermilk, I have some I really want to use up and this would be yummy!
Pennies on a Platter says
Hi Carrie. Sorry, I honestly have no idea. I say give it a try and let us know if it worked! 🙂
Laura says
Mmm those look so good!
Sara says
Yum, I love butterscotch chips!