Butterscotch Drop Scones

Toni Cascio of Owings Mills, Maryland, writes: "Cooking and traveling are two of my greatest pleasures. I went to Ireland several years ago and had such marvelous scones that I just had to re-create them at home." This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like." - Bon Appetit magazine

Yield: about 14 scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup (packed) golden brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced
• 1 cup butterscotch chips (about 6 ounces)
• 1/2 cup (or more) chilled whipping cream
• 1 large egg

Instructions

1. Preheat oven to 400 degrees F.
2. Sift all-purpose flour, sugar, baking powder, and salt into medium bowl.
3. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips.
4. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.
5. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart.
6. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes.
7. Serve warm or at room temperature.

Attribution

Bon Appetit magazine, October, 2004; posted by LuAnn B., a.k.a. "Tofu Queen."