Fluffy Butterscotch Chip Scones

Butterscotch Chip Scones from Kaye's Cupboard3

Growing up, we always had a really big breakfast Christmas morning, and it was one of my favorite parts of the day. My little family has (for now) opted for a simpler morning. We put a small box of the girls’ favorite cereals in their stocking so that they can eat that whenever they are ready. Once all of the presents were opened and the majority of the mess was cleaned up, my husband and daughters were busy with their new gifts, and I enjoyed a quiet kitchen while getting these delicious scones made.

Butterscotch Chip Scones from Kaye's Cupboard (2)1

I had never been a fan of scones before coming across this recipe; they always struck me as too dry. I found this particular recipe on allrecipes.com, and I read through some of the reviews before making it. One review said to skip the kneading and molding it into a big circle. They suggested forming small balls, because the less the dough is handled, the softer and fluffier the finished product. It made sense to us, so we tried it out, and we are converted! We also use cake flour to achieve a lighter texture. Oh, you may have noticed little flecks of brown in these otherwise cream-colored scones- that’s because we use an egg substitute made of flax seed, so that our child with an egg allergy can also enjoy these!

  • 1 cup sour cream
  • 1 tsp baking soda
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 egg or equivalent egg substitute
  • 1 tsp vanilla
  • 4 cups cake flour
  • 2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1 tsp salt
  • 1 cup butterscotch chips (or other desired ingredient)

1. Preheat oven to 350. Lightly grease baking sheet.

2. In a small bowl, blend sour cream and baking soda; set aside.

3. In a large bowl, cream butter and sugar, then add egg and vanilla.

4. In a small bowl, mix flour, baking powder, cream of tartar, and salt. Add dry ingredients to sugar mixture. Do not over mix. Add sour cream mixture, but do not over mix. Fold in butterscotch chips.

5. Lightly flour your hands, scoop a spoonful of dough, and roll it into a ball. Place on baking sheet, and flatten slightly. Repeat until pan is filled. Bake for 12-15 minutes, or until the bottom is golden brown, and a toothpick inserted in the middle of a scone comes out clean.

Yield: About 16 scones.

{Kudos to allrecipes.com- “Grandma Johnson’s Scones!”}

Leave a Reply

Your email address will not be published. Required fields are marked *