Butterscotch Maple Scones Recipe

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Butterscotch Maple Scones Recipe

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Loaded with rich butterscotch flavor, these tempting scones could also be dessert. Wedges look so pretty drizzled with a maple glaze.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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; 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.
Originally published as Butterscotch Maple Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p27

Nutritional Facts

1 scone: 710 calories, 37g fat (20g saturated fat), 75mg cholesterol, 387mg sodium, 87g carbohydrate (30g sugars, 3g fiber), 11g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, combine glaze ingredients; drizzle over scones. Serve warm. Yield: 8 scones.
Originally published as Butterscotch Maple Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p27

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