A Yummy Fall Recipe: Butterscotch Scones

In past few years, I have come across a few companies that offer baking chips that we food allergic people can actually use.  Companies like Vermont Nut Free Chocolates (tree nut and peanut free) and Guittard Chocolate Company (peanut and gluten free) make butterscotch, dark chocolate, semi-sweet chocolate, white chocolate, among other flavors of chips.  They can be used to make chocolate chip cookies, but here is another recipe in case you’re looking for some variety.
 Butterscotch Scones – yields 12 scones

This recipe is adapted from the Susie Peck’s ‘Pewter Rose Butterscotch Scones’ recipe as told to reporter Jennifer Lover.  
1 3/4 cups all-purpose flour

2 tablespoons sugar

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon kosher salt

1 large egg

1/3 to 1/2 cup whole milk

4 tablespoons unsalted butter, frozen

3/4 cups butterscotch chips

PREHEAT oven to 375 degrees.  COMBINE flour, sugar, baking soda, and salt in a large bowl.  BEAT egg lightly in a measuring cup with ounce markings and add milk to 6 ounces.  GRATE butter using a coarse grater into the flour mixture and toss with a fork until combined.  Add beaten egg and milk, reserving 1 tablespoon of the liquid.  STIR gently to combine.  Add butterscotch chips and stir carefully working the dough as little as possible.  TURN dough out onto a very lightly floured surface and fold it a few times (about 6, the heat of your hands can melt the butter).  Using a floured rolling pin, roll dough to about 1 inch thick.  Cut into 2-inch triangles.  TRANSFER scones to an ungreased cookie sheet lined with parchment paper and brush tops with reserved milk mixture.  BAKE until lightly browned, about 10-12 minutes.  Serve warm.