"Scones?" you are probably thinking. "With butterscotch? How can that possibly count as breakfast and not as dessert?" Well, let me assure you that these certainly are breakfast. Or dessert. Or a mid-afternoon snack with your second iced coffee of the day (spring! Or global warming...) My mother has been making these for years and I always request them when I go home, even though I can make them perfectly well myself. But there's just something about having your mom make breakfast for you, you know? Sigh. Anyways, since I am obsessed with salted caramel and salted chocolate and basically all salty-sweet combinations, I decided to change things up a bit and sprinkle some sea salt on these lovelies. All of the sudden, what was once a sweet breakfast pastry is now a lot more interesting. Or at least I think so. If you aren't a fan of salted caramel (but then really, who isn't?) simply leave off the salt.
Salted Butterscotch Scones (adapted from Bon Appétit)
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 1/3 cup butterscotch chips (about 8 ounces)
1/2 cup (or more) chilled milk
1 teaspoon vanilla
1 large egg
Sea salt or fleur de sel
Preheat oven to 400 degrees. Mix flour, brown sugar, baking powder and salt in a large bowl. With fingers, add diced butter and mix until it resembles a coarse meal. Add butterscotch chips and mix well Add milk, egg, and vanilla and mix until just together. Drop by the 1/4 cup onto a large baking sheet. Bake for 15-20 minutes until golden brown.
Cool on rack. Sprinkle warm scones with sea salt.
Makes 8-9 scones.