Tuesday, August 3, 2010

Recipe: Butterscotch Drop Scones

One of the most popular scones we serve at Brewster House are our Butterscotch Drop Scones. They are super-easy to make, and very impressive. Some of our guests have heard the story that goes with the scones, but we'll repeat it here for the benefit of everyone else.

The person who first published this recipe on the internet said he had returned from a trip to Ireland, where he had some marvelous scones, and he swears this recipe is the very same as the scones he had in Ireland. Over our first several years at Brewster House we mentioned this to Irish guests, who all said they had never had any scones like these. One even said, "I must have lived on the wrong side of the tracks - our scones were not like these!"

Eventually a couple from England (he's Irish, she's English - and they are readers of this newsletter, so you know who you are!) had them, heard the story, and decided to figure out what the "Irish" scones could have been. Finally they hit on the answer and said, "Yellow Man." We thought we had misunderstood, but "Yellow Man" was what they described as a whipped molasses candy - in America we often see it covered with chocolate and sold as "Sea Foam." They feel certain that, instead of butterscotch, the fellow must have had scones made with chunks of Yellow Man.

In any event, we give you our version of Butterscotch Drop Scones:

Ingredients:

* 2 cups all purpose flour
* 1/3 cup (packed) golden brown sugar
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 1/2 cup (1 stick) chilled unsalted butter, diced
* 1 cup butterscotch chips (about 6 ounces)
* 1/2 cup (or more) chilled whipping cream
* 1 large egg

Preparation:

1. Preheat oven to 400 degrees F.
2. Sift flour, sugar, baking powder and salt into medium bowl.
3. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips.
4. 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.
5. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart.
6. Bake scones until golden grown and tester inserted into center just comes out clean - about 15 minutes.
7. Serve warm or at room temperature

Makes about 10-12 scones.

We hope you enjoy them!

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