I admit- that scutterbotch scone recipe was a little over the top.

As I said in someone’s comment section, we Americans tend to put a lot of extra bits

and pieces and flavors into the scone rather than on top of it after it is baked.

So I’m doing a cream scone, today.  Actually, I may do two cream scones- since I have four

recipes to choose from- -I’m trying to put two of a type together and only make up two

batches.  Because what would I possibly do with 4 batches of scones in one day?

I combined the recipes, adding an egg to this one and cutting down on the cream in this

one – choosing to bake at 425 degrees F  rather than 450 degrees and I came up with a very

good scone.

I’m calling these North American scones- since the recipes came from America’s Test

kitchens and a friend from Newfoundland, Canada.

Ingredients:

2 cups AP or plain flour (250 gr)

1 Tablespoon baking powder (scant)

3 Tablespoons sugar

pinch of salt

5 Tablespoons cold butter (50 gr)

1 large egg

1 cup heavy cream (250 gr)

Gourmet sugar for sprinkling on top

Preheat oven to 425 degrees F (not sure what this is for Celcius- it is a very hot oven!)

Sift dry ingredients into medium size bowl, cut in  butter with two knives until very small-

the size of oatmeal.  Make a well in the center of the flour mix, whisk the egg and cream

together and pour into well and mix together using a light touch.

Shape into a large circle about an inch and a half high and cut into shapes with knife or

cookie cutters.

Place on cookie sheet lined with parchment paper,

brush with egg wash,

and sprinkle with sugar- then bake for 15 minutes.

Serve warm with butter or clotted cream and jam.

I’m ready for this!

The lovely Johanna of Zeb Bakes has announced

that what was once a week in now a fortnight- and I like that.

More time to make, bake , and share scones!

For those of you not up on UK time terms:

Fortnight is a unit of time equal to 14 days, or two weeks. The word derives from the Old English fēowertyne niht, meaning "14 nights".^[1][2] Fortnight and fortnightly are commonly used words in Britain and many Commonwealth countries such as Australia, India, New Zealand, and Pakistan, where many wages and salaries and most social security benefits are paid on a fortnightly basis.^[3] The word is rarely used in North America, except regionally in Canada and in insular traditional communities (e.g. Amish) in the United States. American and Canadian payroll systems may use the term biweekly in reference to pay periods every two weeks. Neither term should be confused with semimonthly (in one year there are 26 fortnightly or biweekly versus 24 semimonthly pay periods).

wikipedia

Anyway- I’ve been waiting very patiently for Scone Fortnight- and it starts today!  YAY!

You know what that means,

Scones for everybody!

And so- Here is my first scone entry-

Scutter Botch Scones!

Lovely texture with butterscotch chips randomly mixed into the dough.

But what makes them scutterbotched is the butterscotch syrup I made and poured over the top

whilst they were still warm. 

Ingredients:

3/4 cup heavy cream (188 ml)

1 largish egg

2 tsp. vanilla (10 ml)

2 cups AP/plain flour (255 grams)

1/4 cup brown sugar (64 grams)

1 Tablespoon baking powder

1 good pinch of salt

5 Tablespoons cold butter (71 grams)

2 large handfuls of butterscotch chips

Whisk together the liquid ingredients and set aside.

Sift together the dry ingredients (except the chips) and then cut the butter into this mix with a pastry

blender of fork (or fingers) until it resemble a coarse meal.  Add the chips and stir.

Make a well in the center of your flour mix and pour the liquid ingredients into the well and lightly

mix together until the dough comes together- don’t overmix- you want a delicate hand to keep the

scones tender.

Gather up the dough and place in the middle of a sheet of parchment paper ( or just in the center of

an ungreased pan if you haven’t any parchment paper, but get some parchment paper because it is

ever so handy and keeps the bottoms of cookies and biscuits and scones from burning) and shape it into

a large circle.  Cut into 12 pieces and move them carefully – just really nudging them apart so they have

a little room to expand while baking. 

Sorry I missed taking a photo of that last step, but my hands were sticky and I didn’t have a cameraman

nearby.

Bake in an oven preheated to 425 degrees F (220 C) for about 18 minutes- keep an eye on them – you are looking

for a golden brown.

While baking stir up a small batch of butterscotch-

1/4 cup of butter, brown sugar , and heavy cream in a heavy saucepan- melt butter, stir in brown sugar until

completely dissolved, add cream and simmer until slightly thickened- keep warm on the ring- you want this

to remain liquid.

Poke some small holes into the scones while still hot and pour the butterscotch over the entire circle of scones.

Soak the scones with the butterscotch-

it will go into all the nooks and crannies.

Allow to cool and set and then get ready for a treat.

Get ready to be Scutterbotched!