Butterscotch Scones

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Preparation info

  • Makes


    large scones
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

Good butterscotch flavor can be elusive. Butterscotch isn’t quite the same as caramel, although they have elements in common. To my mind, good butterscotch always has a hint of saltiness, too. This butterscotch scone stands proudly alongside any butterscotch candy I’ve ever tasted, though it has significantly less sugar in it. Brown sugar and salted butter provide the right elements.


  • 3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • ½ cup dark brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) cold salted butter, cut into 12 pieces
  • 2 large eggs
  • ¾ cup heavy (whipping) cream, light cream, or half-and-half
  • 1 cookie sheet or jelly-roll pan lined with parchment or foil


  1. Set a rack in the middle level of the oven and preheat to 400°F (200°C).
  2. Combine the dry ingredients in the bowl of a food processor. Pulse several times to mix.
  3. Add the butter and pulse until the mixture is thoroughly incorporated and the mixture is mealy, 10 to 12 times.
  4. Whisk the eggs and cream together and add them. Pulse several times to mix, but not until the mixture forms a ball.
  5. Invert the bowl onto a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing.
  6. Use a bench scraper or a knife to divide the dough into 3 equal pieces. Pat each piece of dough into a disk about 5 inches (13 cm) in diameter. Use a floured bench scraper or a knife to cut each disk into 4 wedges.
  7. Arrange the scones on the prepared pan, keeping them about inches (4 cm) apart all around. Bake the scones until they are well risen, firm to the touch, and a deep golden color, about 15 minutes.
  8. Arrange the scones on a platter to serve. If possible, serve them immediately after they are baked.


Serve the scones with butter, clotted cream, or nothing. I prefer mine plain, since the butterscotch flavor provides plenty of richness.


Keep the scones loosely covered with plastic wrap on the day they are baked. Double wrap in plastic and freeze for longer storage. Defrost and reheat at 375°F (190°C) for about 5 minutes before serving, or to warm cooled freshly baked scones.


Butterscotch Chocolate Chunk Scones: Stir 6ounces(175g) bittersweet or semisweet chocolate, cut into ¼ to ½-inch (¾- to 1-cm) chunks, into the flour mixture before adding the liquid.