Tuesdays Tip – Trying to perfect my wife’s favorite recipe. The scones are in the oven now and I am so nervous. Obviously this post is completed after my nervous moment. The quick download is that I nailed it. These are the best Cinnamon & Butterscotch Chip Scones to date. The make or break aspect of making scones is the right consistency. Even though these were a winner. We both felt that it could have used a little less buttermilk. My wife really wants a crusty scone. The other key is to use really cold butter. I put the butter into the freezer for ten minutes before I started cutting the butter into the dry ingredients. So the 2 keys to making the perfect Cinnamon & Butterscotch Chip Scones are not using too much buttermilk and using really cold butter.
- 3 1/4 cups all-purpose flour
- 1/3 cup plus 2 tbsp sugar, divided
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup cold butter, sliced
- 1 cup buttermilk
- 5 oz each cinnamon and butterscotch chips
- 2 tbsp butter, melted
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Mix slightly.
- Next, cut in the butter until mixture resembles coarse crumbs.
- Stir in buttermilk and combine until just combined.
- Fold in the chips.
- Turn onto a lightly floured surface.
- Knead gently 8-10 times or until dough is no longer sticky.
- Divide the dough in half.
- Gently pat each section into circle. I find it is easier to work with your hands.
- Now, brush each circle with butter and sprinkle with remaining sugar.
- Cut each circle into six wedges.
- Separate wedges and place on a baking sheet topped with parchment paper.
- Bake at 425° for 10-13 minutes or until lightly browned.
- Serve and enjoy!
Cut each circle into six wedges.