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Butterscotch Maple Scones

Loaded with rich butterscotch flavor, these tempting scones could also be dessert. Wedges look so pretty drizzled with a maple glaze.

8 ServingsPrep: 25 min. + chilling Bake: 25 min.

Ingredients

1-1/2 cups quick-cooking oats
1 cup chopped walnuts
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cold butter
1/2 cup maple syrup
1/4 cup 2% milk
1/4 cup heavy whipping cream
1 egg
1 teaspoon vanilla extract
1 cup butterscotch chips
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract

Directions

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;

2 of 2

Butterscotch Maple Scones (continued)

Directions (continued)

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. Yield: 8 scones.

Nutrition Facts: 1 scone equals 710 calories, 37 g fat (20 g saturated fat), 75 mg cholesterol, 387 mg sodium, 87 g carbohydrate, 3 g fiber, 11 g protein.