Butterscotch Drop Scones
Indulge in the irresistible charm of Butterscotch Drop Scones—a quick, easy, and utterly delightful treat perfect for breakfast, brunch, or an afternoon snack. These tender, golden scones boast a flaky texture with bursts of sweet, buttery goodness from rich butterscotch chips in every bite. Made with pantry staples like all-purpose flour, cream, and vanilla, this recipe comes together in just 15 minutes of prep time, making it ideal for busy mornings or impromptu baking sessions. The dough is dropped onto the baking sheet for a rustic, no-fuss shape, and a sprinkle of coarse sugar adds a satisfying crunch on top. Serve these scones warm or at room temperature with a cup of coffee or tea and enjoy their homemade charm. Perfect for cozy gatherings or quiet moments, these easy butterscotch scones will quickly become a crowd favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 6 tablespoons Unsalted butter, cold and cubed
- 0.75 cups Heavy cream
- 1 teaspoons Vanilla extract
- 0.75 cups Butterscotch chips
- 2 tablespoons Milk or heavy cream (for brushing tops)
- 1 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients, and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, stir together the heavy cream and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. The dough should be shaggy but hold together. Do not overmix.
Fold in the butterscotch chips, ensuring they are evenly distributed throughout the dough.
Using a large spoon or an ice cream scoop, drop mounds of dough (about 1/4 cup each) onto the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones lightly with milk or heavy cream, and sprinkle with coarse sugar if you want a bit of crunch on top.
Bake in the preheated oven for 10-12 minutes, or until the scones are lightly golden on top and baked through.
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy! These scones go great with coffee, tea, or a smear of butter.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 360.6 g | 131% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 148.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 206 mg | 16% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
