Salted Butterscotch Scones

"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.