Chocolate Chip Butterscotch Scones
Recipe type: Dessert
Cuisine: Scones
Adapted from The Modern Baker, Nick Malgieri
  • 3 cups (378 g) AP flour
  • ½ cup dark brown sugar
  • 1 T baking powder
  • ½ t salt
  • 8 T (1 stick) unsalted butter, cold, cut into 12 pieces
  • 8 oz semi sweet chocolate chips
  • 2 large eggs
  • ¾ cup heavy whipping cream (can sub half and half)
  • 1 t vanilla bean paste
  1. Whisk together the flour, baking powder and salt. Add the brown sugar, whisking thoroughly to break up the brown sugar. Whisk in the salt.
  2. Add the butter and cut it in with a pastry cutter (or your fingers), being sure to also break down any remaining lumps of brown sugar. You want the pieces of butter to be no bigger than a pea. Add the chocolate chips and mix in.
  3. Whisk together the eggs, cream and vanilla bean paste. Add to the dry mixture and toss with 2 forks to evenly moisten the dough. Turn out onto a clean work surface. Knead the dough quickly, folding over several times, to form a cohesive ball.
  4. Use a bench scraper or knife to divide the dough into 3 equal pieces for 12 scones (you could also divide in half and do 8 wedges per disc and so forth and so-on). Shape each piece into a ball and then pat it into a disc with a 5 inch diameter (6-7 inches for the 8 wedge version). Use the scraper or knife to cut into 4 equal sized triangles.
  5. Place the scones on a baking sheet lined with silicone or parchment paper (or freeze them at this point on a lined baking sheet). Bake for 15 minutes until the scones are well risen and golden brown.
  6. Serve as fresh as possible.
Recipe by The Spiced Life at