Butterscotch Scones. The next recipe on the Modern Baker Challenge line-up was calling my name. I LOVE butterscotch! If I had to name one thing from the U.S. that I miss here (ok, 2 things) it would be butterscotch chips and Strawberry ‘n’ Cream Quaker Oatmeal. I KNOW – both these things are super artificial, but when I spent a year in the U.S. I wasn’t on the “everything has to be made from scratch” trip yet. Oh, there is a third thing: Kraft Mac ‘n’ Cheese White Cheddar. YUM. OK, I’m going to run and hide now before you come and beat me ;o). In my defense I have to say that was ELEVEN years ago. I was a student, didn’t have kids – so I hope you’ll forgive me.
Anyway, when I read the recipe in “The Modern Baker” by Nick Malgieri, I knew I had to make it. Even though I was a little irritated by the fact because I couldn’t see how there would be any butterscotch flavor. Then I had a brilliant idea: Nicole from Bread, Butter and Buns, an expat from the Netherlands residing in Idaho, was so kind to send me 3 (!) bags of butterscotch chips when I was commeting on one of the posts (about butterscotch buns) for BBD #28 how I missed butterscotch chips. THANK YOU SO VERY MUCH, Nicole. I really appreciate this.
Anyway, I decided to just pimp up the butterscotch scones dough with 1 cup of butterscotch chips. I believe, this was the best idea ever. As with all the other quick breads from the book, putting everything together was as easy as pie. The only problem was, the dough was no dough but batter. Almost like pancake batter. I couldn’t see how I’d be able to form disks and separate these into wedges. So I added more flour. A LOT more flour. I have no idea what was going on there. When it finally had a consistency I could work with I divided the dough into 3 portions, shaped each portion into a ball, flattened each ball into a disk and cut each disk into 8 wedges. I know, Malgieri says to cut into 4 wedges, but we have little kids in the house, and even though they would be able to eat 1 Malgieri wedge, I’d rather prefer them to eat smaller portions. Into the oven they went. The result: extremely yummy butterscotch scones. I have to say, though, that without the chips they would have been very bland – I still wonder what the butterscotch flavor would be without the chips! Any idea?