BTW, I really mean that this is a keeper - one of my projects for this year has been to go through my recipe box and transfer all the best recipes onto these adorable Black Apple recipe cards and then laminate them so that the cards stay fresh. It's a ton of work and I only have so many of the cards, so when I say that this recipe made the cut, I mean this one is worthy of being transcribed onto these amazingly cute cards. Yep.
Ready for the recipe? Here she is. Enjoy!
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup butterscotch chips
- 1/2 cup sour cream
- 1 large egg
- Preheat oven to 400 degrees.
- In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt. Grate the butter into the flour mixture on a cheese grater and use your fingers to work in butter (mixture should resemble coarse meal), then stir in butterscotch chips.
- In a small bowl, whisk the sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until a large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
After you make these scones, your kitchen will smell like heaven should. Make these. You will thank me.