Clarion County Recipe of the Day: Hazelnut-Butterscotch Scones

J.C. Taggart

J.C. Taggart

Published December 8, 2014 5:01 am
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Hazelnut-Butterscotch Scones — Great for a Christmas cookie tray!

Hazelnut-Butterscotch Scones

Ingredients

4 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup cold butter
1 egg, separated
1-1/2 cups refrigerated hazelnut nondairy creamer
1-1/2 cups butterscotch chips
Additional sugar

Spiced butter:

1/2 cup butter, softened
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg

Directions

~Preheat oven at 425°.

~In a large bowl, combine the first five ingredients; cut in butter until crumbly.

~In a small bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Fold in chocolate chips.

~Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets.

~Beat egg white; brush over dough. Sprinkle with additional sugar. Bake for 15-18 minutes (or until golden brown).

~Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth.

~Serve with warm scones.

~Makes 16 scones.

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