Butterscotch Drop Scones
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 14
- 1 large egg
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 cups all purpose flour
- 1/3 cup (packed) golden brown sugar
- Carbohydrate 30 g(10%)
- Cholesterol 41 mg(14%)
- Fat 10 g(16%)
- Fiber 0 g(2%)
- Protein 3 g(5%)
- Saturated Fat 6 g(31%)
- Sodium 136 mg(6%)
- Calories 221
Preparation Preheat oven to 400°F. 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. Whisk 1/2 cup cream 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. 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.
Preparation Preheat oven to 400°F. 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. Whisk 1/2 cup cream 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. 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.
