Since I've started dutch oven cooking I guess you could say I've become mad about scones. They're just so easy to make and since they usually cook in 15 to 20 minutes they're the next best thing to immediate gratification. Plus I can light the coals then quickly mix the ingredients together and spoon them into my oven. These Butterscotch Drop Scones from a 2004 edition of Bon Appetit are your basic, buttery scone with the addition of sweet butterscotch chips. In my 10 inch oven they baked for 20 minutes with 10 coals in a ring around the bottom and roughly 22 briquettes on the lid. If you can stand the wait, let them sit for a good 15 minutes in your oven to cool, they are quite crumbly when hot. Give yourself a sweet treat with these moist and crispy butterscotch scones.
Butterscotch Drop Scones
2 cups all purpose flour
1/3 cup (packed) brown sugar
1 Tblsp baking powder
3/4 tsp salt
1/2 cup (1 stick) chilled, unsalted butter, diced
1 cup butterscotch chips (about 6 oz.)
1/2 cup (or more) whipping cream
1 large egg
Lightly oil or spray dutch oven.
Sift flour, sugar, baking powder and salt into medium bowl.
Cut in chilled butter with pastry blender or rub in with your fingertips 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 into prepared dutch oven.
Bake at 400 degrees for 20 minutes or until golden brown and tester inserted in the center comes out clean.
|Add chips to flour mixture|