My 7 year old grandson discovered a love for all things butterscotch after reading all the Harry Potter books and trying butter beer and loving it. On a recent trip to the grocery store he discovered this thing called butterscotch chips and started asking questions. What do you use them for? How do they taste? Do they taste like butter beer? Can I try some?
When a child starts reading, going to the grocery store gets really interesting. They read everything! Sometimes its good, other times you just want to get through the store quickly. Unfortunately, quickly cannot happen with a squirrely seven year old intent on reading every bright label. Well, once we found this amazing thing called butterscotch chips there was no turning back. The questions just kept coming until we figured out something to make with them.
Letting our little man help with the baking, always a treat, helps him understand measurements, gives him knowledge of the baking process and builds his confidence with the best reward of all…..warm from the oven scones! He loves drawing a face on the eggs to crack them.
Butterscotch Chip Scones
- 3 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 egg beaten
- 2 tablespoons sugar
- 8 tablespoons butter, melted
- 1 cup butterscotch chips
- Egg wash – 1 egg beaten with 1 tablespoon water or milk
Coarse sugar for sprinklingDirections:
- Preheat oven to 400F and line two baking sheets with parchment or spray with baking spray.
- In a large bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In another large bowl whisk together beaten egg, buttermilk and 2 Tbsp sugar.
- Stir about two thirds of the flour mix into the egg buttermilk mixture.
- Gradually add the melted butter mixing until incorporated.
- Mix in remaining flour mixture and butterscotch chips. The dough will be somewhat stiff.
- Dip with an ice cream scoop onto the prepared baking sheets placing scones about 2 inches apart. Brush with egg wash and sprinkle with coarse sugar.
- Bake for 20 to 25 minutes until lightly browned on top. Serve warm with butter or clotted cream and jam if desired.
- Makes 12 to 15 scones