Recipes for Tea from Razzle Dazzle Recipes
Caramel Scones Recipe

 

Caramel Scones

3 cups flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg or cloves
3/4 cup milk or cream -- (3/4 to 1)
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract (optional)
1 cup butterscotch chips
1/2 cup grated walnuts (optional)

TOPPING:
1/3 cup butterscotch chips, finely chopped
1 whisked egg white
powdered sugar (optional)

Make these scones free form with a large ice-cream scoop or in tuna cans. Clean the cans thoroughly of course. Preheat oven to 425ºF. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray. In a food processor, place the flour and butter and pulse to break up butter.

Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine. Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough. Fold in butterscotch chips. Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips. Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.

Back   tea recipes    Home

Razzle Dazzle Recipes
Copyright ©Copyright ©2002 - 2012
All Rights Reserved
No portion of this site
can be reproduced without permission