Happy September, y'all! I am delighted that today has dawned cool and crisp. Not crisp enough to fool us into thinking Fall is just around the corner, but it's a nice reminder of the promise of the new season ahead. It makes me want to nest, drink more coffee, pull out the pumpkins, and bake!
Join me, won't you?
2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
*1 cup butterscotch chips
1/2 cup confectioners' sugar
*1/4 tsp sea salt
*1/3 tsp vanilla
In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added. Fold in butterscotch chips.
Put some flour on the counter (1/3 cup should be more than enough). Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter. Cut the disk into 6-8 pieces like a pie.
Separate the pieces and put them on a silpat or parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes.
Look how beautifully they come out!
As they cool slightly, begin preparing your glaze. For a basic glaze, stir together powdered sugar and 2 tablesspoons heavy cream or milk. But because there is extra sweetness due to the butterscotch, I added sea salt to give it a nice balance, and a bit of vanilla for depth. Spoon atop your warm scones and watch it slowly drip down the sides. It is a thing of beauty.
Once this is done, you must take the most important step and share these with those you love. I remember the last time I made these I may have made a mistake in preparing them a little too close to dinner time. But everyone was happy and full, so I think my mistake was forgiven.
A few things to note: the sea salt I used came in a grinder so when it went into the glaze/dough it came out looking like normal table salt. You do not want chunky pieces in your mixtures. What could be less appetizing than biting into a piece of unground salt? Also, if you want a lighter glaze on your scones, add more liquid. Milk will create a thinner glaze than cream, so you do have options if some people don't care for a heavy topping.
Thank you for joining me in the kitchen today! Hopefully the first of September has brought you cooler weather as well, and motivates you to make a little something warm and delicious to usher in the Autumn days a little more quickly.
*my additions to original recipe