Raspberry Butterscotch Lace Topping for Scones


Preparation info

  • Difficulty


  • Makes About

    ½ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

This rose tinged, lilting raspberry butterscotch sauce was inspired by raspberry caramels—the creation of pastry chef Marc Aumont of The Modern in New York City. I use Muscovado sugar to give it extra flavor dimension, but any brown sugar is also delicious. It is lovely laced on scones, fruit tarts, or chocolate or other cake, and hard to resist eating by the spoonful. It is also perfect for stabilizing and flavoring whipped cream.


Make the Raspberry Puree

See recipe.

Make the Raspberry Butterscotch

See recipe.


Airtight, room temperature, 1 day; refrigerated, 1 week.

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