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Friday, October 3, 2014

Blueberry and Butterscotch Scones

On Main St. in Hobart there is a Tea Room and one day I had a butterscotch scone.  It was really good but, I thought to myself, "Self you could make this."  So that is what I did.  Then I served them at my book chat program.  Those ladies were always my guinea pigs!

Both the butterscotch and the blueberry were delicious!

Butterscotch Scones
from Bakingdom



3/4 cups heavy cream
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup brown sugar, packed
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into chunks
1 cup butterscotch chips


1 tablespoon heavy whipping cream
2 tablespoons brown sugar, packed

Preheat the oven to 425 degrees.

In a small bowl, whisk together the cream, egg, and vanilla extract; set aside.

Add the flour, sugar, baking powder, and salt to the bowl of a food processor. Pulse the ingredients 5 or 6 times to combine. Distribute the butter evenly over the top of the flour mixture and pulse another 5 or 6 times until the butter is cut to about pea sized. Pour the mixture into a large bowl and add the butterscotch chips. Pour in the heavy cream mixture and mix until the ingredients just come together as a dough. Pour the mixture onto a lightly floured surface and lightly pull any loose pieces together to form a more cohesive dough.

Once your dough is formed, shape it into a disk about an inch thick and 7 to 8 inches across. Using a sharp knife or a dough cutter, cut the disk into eight equal wedges and transfer them onto a baking sheet lined with parchment paper or Silpat mats.

To make the glaze: Lightly brush the tops of the scones with the 1 tablespoon heavy cream and sprinkle the brown sugar on top.

Bake for 14 to 16 minutes, or until golden brown. Allow to cool on a wire cooling rack for 5-10 minutes before serving. Serve warm.

Blueberry Scones
from Sallys Baking Addiction


  • 2 cups all-purpose flour
  • 1/2 cup  granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, frozen
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup blueberries (fresh or frozen, do not thaw)
  • coarse sugar for sprinkling on top before baking


  • 1 cup confectioners' sugar
  • 3 Tablespoons heavy cream (or half-and-half or milk)
  • 1/4 teaspoon vanilla extract


Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter.  Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very shape knife. Top with a sprinkle of coarse sugar.

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving. Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.

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