Scones: Starbucks' Caramel Scones

posted by Angel 03-13-101 4:55 PM

Starbucks Caramel Scones
Make these scones free form with a large ice-cream scoop or in tuna cans. Clean the cans thoroughly of course.

3 cups unbleached all purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
modest pinch of nutmeg or cloves
3/4 to 1 cup milk or cream
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract (optional)
1 cup butterscotch chips
1/2 cup grated walnuts (optional)

Topping:
1/3 cup butterscotch chips - finely chopped in food processor
1 egg white - whisked
confectioner's sugar (optional)


Preheat oven to 425 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 non-stick 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, butterscotch extract 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 confectioner's sugar when cool.

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