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  • Catherine Irvin

Cinnamon Butterscotch Scones

The fall weather has arrived, we're grabbing for sweaters once more, and butterscotch is a flavor we simply must revisit. Cinnamon holds us down all months of the year, but the butterscotch in these scones melts in your mouth. These two flavors are a match this season loves.


Let's take a moment and talk scones. I believe they're the overlooked baked good in a pastry display. Cupcakes and brownies often steal the spotlight from these pillowy, buttery soft treats. I truly think this scone recipe will have you rethinking your selections in the future though. They're seriously that good.

Don't skimp on the butterscotch glaze, folks.

Originally I made these with butterscotch chips in the dough itself, but I'd steer clear of doing that. The chips melt into the dough and compromise the texture of the scone. Stick to the glaze below and you'll be set.


Scones take speed and patience when making them. Sounds confusing, huh? Speed, because that butter needs to be cold and you must work it into the flour and dry ingredients quickly. Overworking that butter will only make it warmer, so proceed with caution and work efficiently. Patience, because you need to allow the scones time to cool before glazing them. Without honoring this time, your glaze will slide off the freshly baked goods. Baking is like dancing — move swiftly but watch your step.


As always, may the inspiration found here find light in your kitchen.


XO//CATH

THE RECIPE


3 cups flour

1/3 cup sugar

1/3 cup brown sugar

1/2 cup sour cream

1/2 cup light cream

3/4 cup (1.5 sticks) unsalted butter, cubed

2 tsp baking powder

2 tsp vanilla extract

2 tsp cinnamon

2 eggs

1 1/2 tsp salt

cream, for brushing

for the glaze...


1/2 cup powdered sugar 1/4 cup coconut oil

1/2 cup butterscotch chips


How to make it happen

Preheat your oven to 375°F.

Put all dry ingredients (flour, sugars, baking powder, cinnamon, and salt) into a bowl and whisk together.


Make sure butter is cold (I put mine in freezer for a few mins before cutting). Cube the butter. Add butter to the bowl and aggressively incorporate it into the dough. You wanted to get the butter into rice-size pieces.


In a separate bowl, whisk eggs, vanilla extract, cream, and sour cream. Add this wet mix to the dry ingredients and butter. Combine together with hands.

On a sanitized surface, sprinkle flour to lightly cover the area. Transfer your dough onto the floured space. Knead dough for about 1 minute, or until butter is evenly spread throughout. If dough starts to get sticky, dip hands into your flour and keep kneading.

Once dough is finished, take a rolling pin to level dough out to about half an inch. Cut scones into 12 squares (or any shape of choice) using a dough cutter or a circular cookie cutter.

Place scones on lined cooking sheet and let sit in freezer for about 10 mins. Brush with cream before baking. Bake at 375°F for 18 mins, or until lightly golden on top.

While scones bake, melt the butterscotch chips and coconut oil in microwave (30 seconds on, 30 seconds stirring, and repeat) until chips have melted down. Add the powdered sugar and combine evenly. Set aside until scones are out of oven.

Take scones out of oven and let cool for 10 minutes. Slab a generous amount of butterscotch glaze on top of each scone. Let set for at least 5 minutes until eating. Enjoy!

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