I have saved the best for last.
I made 8 of these scones and yes… I ate 7 of them. I would have eaten 8, if Luke had not had one.
The scones themselves are just hovering between sweet and not, and the butterscotch pushes them right over the edge into the sweet category. Richly, lusciously sweet.
And, now that I’m writing about them, I’m pretty sure I’ll be making them again this weekend. Garsh they were good.
(makes 8 mini scones)
1 1/2 cup all purpose flour
2 1/2 tablespoons of this butterscotch sauce
2 1/2 teaspoons baking powder
1/2 cup (1 stick) salted butter
1/4 cup, plus 2 tablespoons plain nonfat greek yogurt
1 small egg
1/2 teaspoon pure vanilla extract
additional butterscotch sauce , for topping
Preheat oven to 350 degrees.
In a large bowl, combine flour and baking powder. Cut butter into small chunks, and add it to the bowl. Add 2 1/2 tablespoons butterscotch. Using a pastry cutter (or fork, or straight wooden spoon if you don’t have a pastry cutter), cut the butter and butterscotch into the dry ingredients until the mixture is well combined and is made up of coarse crumbs.
In a separate, small bowl, combine yogurt, vanilla, and egg. Pour into the dough, and stir with a fork to combine.
Turn the dough onto a work surface, and press the dough into a circle about an 1 1/2 inch thick, flattening the top and sides with your hands.
Cut the dough into 8 wedges (like you would a pizza), and bake on an ungreased baking sheet 15-20 minutes, or until the scones are set.
Drizzle the scones with butterscotch as lightly or as generously as you would like. Allow to cool, and enjoy! These are perfect with coffee, or as a late night snack.