Turns out that I really do delight in a scone for breakfast. Upon returning home to the Cubby I found nothing suitable for breakfast but some old bagels in the fridge which is definitely Robber-only fare. So, tired as I was, I scrounged these together with my butterscotch chips I brought with me from Rochester. (Yes, I brought them across country from Rochester.) I had low expectations, but these were surprisingly delicious and the butterscotch flavor came across with much greater clarity and satisfaction than when embedded in the pumpkin. The scones were crisp on the outside and deliciously soft in the inside. I used some vanilla Greek yogurt instead of whipping cream and that perhaps made the scones a bit sweeter than they ought to have been so in the future I will use a plain, unsweetened liquid (see note below).
From Epicurious:
Note: The Epicurious reviewers all reduced the salt, so I have written the recipe here with reduced salt.
Note October 2013: The original recipe calls for heavy whipping cream. I initially made it with vanilla yogurt, which didn't work for me. I made them again in October 2013 with buttermilk, and this produced the best product with a flaky texture and a satisfying taste that is likely less fatty than the heavy whipping cream. I've updated the recipe below to reflect this so when I make it again in the future I will know to use buttermilk.
Note October 2013: The original recipe calls for heavy whipping cream. I initially made it with vanilla yogurt, which didn't work for me. I made them again in October 2013 with buttermilk, and this produced the best product with a flaky texture and a satisfying taste that is likely less fatty than the heavy whipping cream. I've updated the recipe below to reflect this so when I make it again in the future I will know to use buttermilk.
Ingredients:
2 C. all-purpose flour
1/3 C. packed golden brown sugar
1 T. baking powder
1/2 tsp. salt
1/2 C. chilled unsalted butter, diced
1 C. butterscotch chips
1/2 C. chilled heavy whipping cream buttermilk
1 large egg
Directions:
1. Preheat oven to 400°F.
2. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. '
3. Whisk buttermilk and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.
4. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
Yield: 7-8 scones
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