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Ingredientes
- 3 c. unbleached all-purpose flour
- 1/2 c. unsalted butter
- 1/3 c. sugar
- 1/2 tsp salt
- 1 Tbsp. baking pwdr
- 1 pch nutmeg or possibly cloves - (modest)
- 3/4 c. lowfat milk or possibly cream - (to 1 c.)
- 1 x egg
- 1Â 1/2 tsp pure vanilla
- 1/2 tsp butterscotch extract (optional)
- 1 c. butterscotch chips
- 1/2 c. grated walnuts (optional)
- 1/3 c. butterscotch chips - finely minced
- 1 x egg white whisked
- Â Â Confectioners' sugar (optional)
Direcciones
- Preheat oven to 425 degrees. Line top sheet of doubled up baking sheets with parchment paper or possibly line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
- In a food processor, place the flour and butter and pulse to break up butter. Add in sugar, baking pwdr, salt and nutmeg or possibly cloves and pulse to combine.
- Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough. Mix in butterscotch chips.
- Scoop onto baking sheet or possibly into prepared tins. Brush tops with egg white and add in grnd butterscotch chips.
- Bake till browned - 16 to 18 min. Dust with confectioner's sugar when cold.
- Comments: Make these scones free form with a large ice-cream scoop or possibly in tuna cans. Clean the cans thoroughly of course.
