Buttermilk Butterscotch Scones

Have you made breakfast scones before?

These Buttermilk Butterscotch Scones are delightful!

I take up baking when life gets a bit overwhelming.

Do you?

Something about zoning out and measuring out precise ingredients takes your mind off other things. You should try it - works like a charm!

The weather has been dumpy and less than desirable {so much snow, so many days below zero degrees}, which means delayed school days and canceled school days, plus some of us just feeling under the weather.

All of that makes me BAKE.

I had the desire to bake and got to thinking...when was the last time I made scones? I did a quick search of my own blog {it's like my own online diary!} and found out it was 2018. Three years ago was way to long in my opinion!

I've made a variety of scones of the years and I'm always amazed how people think they are hard. Trust me, they aren't! Remember I write a blog full of uncomplicated recipes. Scones are not complicated. They require one bowl, some cold butter, in this case buttermilk and whatever variety of add-in's you want.

Oh, and an oven, but that's pretty straight forward.

Don't forget a sharp knife to cut them into these pretty triangles! It's like pizza, but in dessert form. Start to finish done in 30 minutes.

Some of the favorites I've made over the years include my Maple Glazed Pecan Scones, my Blueberry Sour Cream Scones and my Chocolate Cranberry Scones {which I always make after the holidays when we have leftover fresh cranberries}.

And today I added another favorite flavor - butterscotch!

Most people who like caramel, like butterscotch and most people who like butterscotch like caramel - they are a bit inter-changeable.

Since so many people like both, I figured they'd be awesome in these scones. If you make a good scone they are thick, buttery, rich, dense {in a good way}, not overally sweet and really just the best breakfast item on any platter.

Some scones are glazed and trust me I love those versions too, but the butterscotch chips in these give them enough sweetness. They are so good!

This recipe makes eight big scones - perfect for any family breakfast with a few leftovers. You can also make a batch and freeze the raw dough. Just place the cut up scones on a baking sheet and freeze. When frozen, place them in a sealed freezer bag. They will stay fresh for up to 3 months.

When ready to bake, simply pull out of the freezer and let them come to room temperature for 30 minutes. Then bake as usual!

My kids did back flips when they saw these coming out of the oven. They like any baked good so it really doesn't take much - but they have been sharing them for breakfast with a side of yogurt everyday since.

I can't wait to see these Buttermilk Butterscotch Scones coming out of your ovens! If you have a baker in the family print off the recipe for this one and hand it over. They'll do a great job! And you'll get a fun breakfast in return.

Show me your photos and tag me at @sweetsavoryeats - I will share the love!

Buttermilk Butterscotch Scones

Yield: 8

Author: Ally

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

These buttery, flakey, delicious scones are loaded with butterscotch chips and are a great breakfast or brunch treat! They melt in your mouth and will be a hit on any breakfast table.

Ingredients

• 2 1/2 cups flour
• 1/4 cup sugar
• 1 T baking powder
• 1 t salt
• 1 stick unsalted butter, cold and cut into cubes
• 2/3 cup buttermilk, cold
• 1 egg, plus another whisked with a splash of water for an egg wash
• 1 T vanilla extract
• 1/2 cup butterscotch chips

Instructions

1. In a large bowl combine the flour, sugar, baking powder and salt.
2. Cut the cold butter into cubes and add into the flour mixture. Using a pastry blender or fork work in the butter until it resembles coarse crumbs., then toss in the butterscotch chips.
3. Whisk together the cold buttermilk, one egg and vanilla extract. Pour this into the dry butter/flour mixture. Gently stir with a spatula until just combined and all is moistened.
4. Tear off a piece of parchment paper and place it on a baking sheet lightly dusting it with flour. Scrape the dough onto the floured parchment paper and quickly pat the dough into a ball with floured hands. Gently press down into a 6 inch flat circle.
5. Place the baking sheet in the freezer and preheat the oven to 400 degrees.
6. When the oven is ready, remove the baking sheet from the freezer and gently slice the scones like a pizza, into 8 triangle pieces.
7. In a small bowl whisk together the other egg with a splash of water. Brush the tops of the scones with the egg wash.
8. Bake the scones for 20 minutes or until lightly golden.
9. Eat fresh from the oven or keep in an air tight container for 2-3 days.

Calories

356.60

Fat (grams)

16.30

Sat. Fat (grams)

10.25

Carbs (grams)

44.95

Fiber (grams)

1.06

Net carbs

43.89

Sugar (grams)

14.72

Protein (grams)

6.64

Sodium (milligrams)

542.34

Cholesterol (grams)

77.69

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Tag @sweetsavoryeats on instagram and hashtag it #homemadescones

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