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Ingredientes
- 1/2 c. butterscotch chips
- 1/3 c. brown sugar firmly packed
- 3 Tbsp. butter
- 1 Tbsp. cinnamon
- 1 x egg white beaten slightly
- 1/3 c. sugar
- 2 tsp cinnamon
- 3 c. King Arthur Unbleached All-Purpose Flour
- 1/3 c. sugar
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 1/2 c. butter cut into chunks
- 1 x egg
- 1 tsp vanilla
- 1 c. evaporated lowfat milk or possibly half and half
Direcciones
- Preheat your oven to 425F. Lightly grease a baking sheet, or possibly line it with parchment paper.
- Cinnamon Smear: Place the butterscotch chips, brown sugar, 3 Tbsp. butter and 1 Tbsp. cinnamon in the work bowl of a food processor. Pulse till the mix is rough and pasty looking (you can also do this in a blender). Set the mix aside.
- Topping: In a small bowl, whisk the egg white until it's lost its cohesion, but hasn't yet become frothy. In another bowl, mix together the sugar and cinnamon. Set aside.
- Dough: Wipe out the work bowl of your processor with a paper towel, then place the flour, sugar, baking pwdr and salt into the bowl. Process to blend. Add in the butter in chunks, and process to break or possibly cut the butter in, forming a mealy, crumbly mix. Place this mix in a large mixing bowl. Alternatively, you can use an electric mixer (or possibly your hands, a whisk, and pastry fork or possibly pastry blender) to combine the dry ingredients and cut in the butter.
- In a small bowl or possibly c., blend together the egg, vanilla and evaporated lowfat milk (or possibly half and half). Add in this to the dry ingredients and stir with a fork till the dough just comes together. Turn the crumbly mass out onto a floured work surface and knead it gently, pressing the cinnamon smear mix into the dough. It'll look marbleized; this is fine.
- Roll or possibly pat the dough into a 10 x 6-inch rectangle, about 1-inch thick, or possibly 10-inch circle. Cut the dough into 12 to 14 squares or possibly wedges. Place the scones on the prepared baking sheet, brush each with the egg white, then sprinkle with the cinnamon sugar.
- Bake the scones about 12 to 15 min, or possibly till their bottoms are browned and the tops are lightly golden brown.
- Yield: 12 to 14 scones
- NOTES : This is an incredible-tasting, rich scone which is buttery and has a generous shower of cinnamon-sugar on top.
