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Mouthwatering Butterscotch Scones
Butterscotch Scones
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 8
Author: Chelsea @ Gal on a Mission
Ingredients
  • 2 cups all-purpose flour
  • ½ cup light brown sugar
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons 1 stick unsalted butter, frozen and shredded
  • ¼ cup Silk Almond Coconut Blend Milk
  • ¼ cup Silk Almondmilk Protein + Fiber
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and ¼ cup butterscotch chips
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  2. In a large mixing bowl, mix together the flour, light brown sugar, and baking soda. Grate the frozen butter (I used a boxed grater, a food processor also works). Add the grated butter into the flour mixture and combine it with a pastry cutter or your hands. Set aside.
  3. In a small bowl, whisk together both of the almond milks, the egg, and vanilla extract. Drizzle it over the flour mixture and then mix it all together with a plastic spatula until everything appears moistened. Slowly and gently fold in the butterscotch chips. Try not to work the dough too much. The dough will be a little wet. Try to form the dough into a ball using floured hands, transfer the dough onto the baking sheet and press into an 8-inch disk. Using a very sharp knife, cut into 8 equal wedges.
  4. Bake for 20-25 minutes or until lightly golden. Remove form the oven and allow to cool for a couple of minutes.
Recipe Notes

Leftover scones keep well at room temperature for 2 days.

I adapted this recipe from Tyler Florence.