I have written about this before. My quest for the perfect scone is all about my wife. My wife loves scones and I have not matched her favorite scone – yet. She loves the scone from The Great Harvest Bread Company. This is a half shout out for them. The scones are awesome but my wife always says when she goes in that they are not that nice. That tells you how good the scones are because she will put up with some unfriendliness to get the scone.
The key to their scone is it has just the right dryness. That is the texture that I have been searching for. I am still trying and I am still working to get the scone consistency just how she likes it. I have been close but I am still not there. This scone is really good. I am not saying that this recipe is anything but good. My wife is just trying to push me, in a good way, to make the perfect scone. This butterscotch chip scone has so much flavor and such good texture. You can see it is crumbly but holds together. Look at the butterscotch chips. They just pop. They give sweetness to these scones.
Since I have made scones a number of times, I have a general idea of what consistency I am trying to come up with. These are really close. When you mix the dough, it is pretty tacky. It is so confusing. You need this tackiness and when the dough is cooked, it dries out. This is so confusing. This such a good lesson in baking. Baking is so temperamental. You have to know just how ingredients react together. You have to know how to bake the scone for the perfect amount of time to get just the right consistency. I am so close.
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar, divided
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/2 cup cold butter, sliced
- 1/2 cup fat-free half & half
- 10 ounces butterscotch chips
- 1 teaspoon vanilla extract
- In a large bowl, combine the flour, sugar, baking powder, and salt. Mix slightly.
- Next, cut in the butter until mixture resembles coarse crumbs.
- Stir in half & half and combine until just combined.
- Fold in the chips.
- Turn onto a lightly floured surface.
- Knead gently 8-10 times or until dough is barely sticky.
- Gently pat dough into circle. I use my hands.
- Place the scone mixture on a Silpan mat or a baking tray with cooking spray.
- Cut the circle into six wedges but do not move apart.
- Bake at 425° for 10-13 minutes or until lightly browned.
- Serve and enjoy!
Dry Ingredients and butter and flour mixture.
Trying to find just the right consistency.
The final scone presented.