Black Walnut-Butterscotch Scones
Serves: 11
 
Ingredients
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 4 tablespoons cold unsalted butter, cubed
  • ½ cup butterscotch chips
  • ½ cup chopped black walnuts, toasted
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract Garnish: turbinado sugar
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in butterscotch chips and walnuts.
  3. In a small bowl, whisk together 1 cup cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch round cutter, cut 11 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  5. Brush tops of scones with remaining 1 tablespoon cream. Garnish tops of scones with a sprinkle of turbinado sugar, if desired.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 20 to 23 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/black-walnut-butterscotch-scones-recipe/