BUTTERSCOTCH PECAN SCONES
These butterscotch pecan scones are tender, sweet and rich - almost like giant cookies.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 30m
Yield 8 large scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- Arrange the pecans in a single layer on the prepared baking sheet. Bake until lightly toasted and fragrant, about 4 minutes. Slide the parchment off of the hot baking sheet and let the pecans cool on the countertop. When the pecans are cool enough to handle, coarsely chop them and set aside. Place the parchment back on the baking sheet.
- In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside.
- In a large bowl, mix together the flour, salt, baking powder and brown sugar (use your fingers to rub the brown sugar into the mixture until no lumps remain). Add the pieces of butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the butterscotch chips and pecans. Make a well in the center of the dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky, almost like chocolate chip cookie dough. If it seems dry, add more cream little by little (no more than 2 tablespoons should be necessary).
- Dust a clean, dry work surface with flour. Place the sticky dough on top and dust the top of the dough with a little flour as well. Knead gently a few times until the dough comes together into a ball. (Sprinkle lightly with more flour as needed so that the dough doesn't stick.)
- Press the dough into a circle about 1-inch high, then cut into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing evenly apart, and then sprinkle each one with about ½ teaspoon of Demerara sugar. Bake for 14 to 16 minutes, until lightly golden and firm to the touch. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. The scones are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container at room temperature for up to three days.
- Note: If you don't have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.
- Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.
Nutrition Facts : ServingSize 1 scone, Calories 409, Fat 24 g, Carbohydrate 45 g, Protein 5 g, SaturatedFat 12 g, Sugar 17 g, Fiber 1 g, Sodium 222 mg, Cholesterol 63 mg
BUTTERSCOTCH PECAN PIE RECIPE
This Butterscotch Pecan Pie recipe is a fun fall twist on the classic pecan pie! Butterscotch chips are mixed with the brown sugar pecan filling and the result is a sweet and nutty pie that has all the flavors of fall! This Butterscotch Pecan Pie recipe is made without corn syrup too!
Provided by Michelle
Categories Pies, Crisps, and Tarts
Time 1h45m
Number Of Ingredients 16
Steps:
- In a large bowl mix flour and salt together. Cut in the butter, using a fork or pastry blender, until the mixture resembles coarse crumbs (you can also do this was a standing mixer on low).
- Add in the ice water, 1-2 Tbsp at a time until the dough just comes together. Once the dough comes together, turn out onto a floured surface and pat into a ball or a disc.
- Cover and chill for at least 30 minutes.
- Preheat oven to 350 degrees.
- On a floured surface, roll out your pie dough into a large circle, about 1/8-1/4" thick. Transfer your pie dough to a 9" deep dish pie plate (I transfer the dough by loosely rolling it around my rolling pin and then unrolling it over my pie plate).
- Gently press pie dough into pie plate, and remove any excess edges (leaving about 1/4"-1/2" of overhang).
- Roll or fold the dough overhang underneath itself, so the dough rests on the edge of the pie plate, and crimp the edges.
- In a large bowl, whisk granulated sugar, brown sugar and melted butter together. Add in the eggs, flour, salt and vanilla extract. Whisk until combined.
- Add in the toasted pecans and the butterscotch chips. Mix.
- Pour filling into your prepared pie crust and cover the edges with a pie shield.
- Bake for 45-50 minutes, or until the center only slightly jiggles when the pie dish is gently moved or tapped.
- Allow to cool at least 1 hour before serving (otherwise the filling won't stay in the crust). This pie can be served warm, at room temperature or cold (I loved it cold!).
- Top with ice cream, whipped cream and/or caramel sauce.
- Enjoy
BUTTERSCOTCH MAPLE SCONES
Loaded with rich butterscotch flavor, these tempting scones could also be dessert. Wedges look so pretty drizzled with a maple glaze.
Provided by Taste of Home
Time 50m
Yield 8 scones.
Number Of Ingredients 17
Steps:
- Spread oats and walnuts on a baking sheet. Bake at 375° for 8 minutes or until lightly browned, stirring occasionally. Remove to wire racks to cool., In a large bowl, combine the flour, sugar, baking powder, salt and oat mixture. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the maple syrup, milk, cream, egg and vanilla; stir into crumb mixture just until moistened. (Dough will be soft.) Stir in chips., Transfer dough to a greased baking sheet. Pat into a 7-in. circle. Cut into eight wedges, but do not separate. Cover and refrigerate overnight. Bake at 400° for 25-30 minutes or until golden brown., Meanwhile, combine glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts : Calories 710 calories, Fat 37g fat (20g saturated fat), Cholesterol 75mg cholesterol, Sodium 387mg sodium, Carbohydrate 87g carbohydrate (30g sugars, Fiber 3g fiber), Protein 11g protein.
BUTTERSCOTCH SCONES
Make and share this Butterscotch Scones recipe from Food.com.
Provided by l-dakin
Categories Scones
Time 35m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.
- Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 414.1, Fat 24.1, SaturatedFat 16.1, Cholesterol 77.3, Sodium 392, Carbohydrate 44.9, Fiber 0.8, Sugar 20.2, Protein 4.9
BUTTERSCOTCH MUFFINS
Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. "My son made them for a 4-H competition and they won first-place purple ribbons," writes Jill Hazelton of Hamlet, Indiana.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 284 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH DROP SCONES
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Categories Bread Breakfast Brunch Bake Kid-Friendly Quick & Easy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 14
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
MAPLE-PECAN SCONES
Categories Bread Milk/Cream Nut Breakfast Brunch Bake Pecan Fall Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Stir in chopped pecans.
- Whisk cream, egg yolks, and maple extract in medium bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns. Pat dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted cutter, cut out scones. Gather scraps. Pat out dough and cut out additional scones. Transfer scones to prepared baking sheet. Brush with egg glaze.
- Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes. Cool slightly. Serve warm or at room temperature.
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- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
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- Bake for 20-25 minutes or until lightly golden. Remove form the oven and allow to cool for a couple of minutes.
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