The fabulous idea for these scones came to me a week or so ago when we were making my Mom’s famous Chocolate Chip Scone recipe. I’ve been on a Butterscotch kick lately, so I decided to switch out the chocolate for Butterscotch and add my AMAZING Butterscotch Sauce as the drizzle. I don’t even have words to describe how incredibly DELICIOUS these scones are. Hands down one of my fave breakfast recipes ever. You guys will be obsessed. I definitely am.
- 1 3/4 cup spelt flour (or unbleached all-purpose)
- 1 T. baking powder
- 1/4 tsp. Stevia powder
- 1/4 tsp. salt
- 1 cup organic whipping cream
- 1 cup Butterscotch chips
- Butterscotch Sauce to drizzle (amount is your preference)
- 1/2 cup unsalted Kerrygold butter
- 1/2 cup coconut sugar
- 1/2 cup organic whipping cream
- 2 tsp. vanilla extract
- 1/4 tsp. finely ground sea salt
- 2-4 drops of Stevia extract (optional)
I make a batch of the Butterscotch Sauce the night before so it has time to thicken in the fridge. You will have plenty left over from this recipe to add to your coffee or whatever you choose for the next week!
- In a small saucepan over medium heat, add the butter. When butter is melted, stir in the sugar and whisk for a minute or so until well blended. Next, whisk in half of the cream (1/4 cup). Bring to a boil and then turn down the heat to medium-low and cook for 3-4 minutes. The mixture should be stirred frequently with a whisk, and you will probably notice that the texture will change slightly as the mixture cooks with the butterscotch starting to pull slightly away from the sides of the pan.
- Turn off heat and remove the pot from the stove. Stir in the remaining 1/4 cup heavy cream. Follow with the vanilla extract, sea salt, and optional stevia drops.
Notice that the butterscotch color is a dark brown when made with whole, unrefined cane sugar.
- Immediately pour the butterscotch sauce into a small glass jar. It is best not to scrape the sides of the pan as there might be some overcooked mixture on the sides that would compromise the butterscotch taste. Store in fridge until ready to drizzle onto scones.
- Preheat oven to 425 degrees.
- Mix dry ingredients together.
- Lightly stir in Butterscotch chips.
- Add whipping cream and a little bit of water (enough to moisten).
- Stir lightly and pour onto floured surface.
- Form into ball and flatten into a circle, cut into 8 equal sized triangles.
- Bake at 425 degrees for 10-13 minutes. Cool for at least 5 minutes before drizzling Butterscotch Sauce on top. SUPER hard to eat just one of these….ENJOY <3