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.
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
© 2008 Nick Malgieri. All rights reserved.