Print Options

Back to Butterscotch Maple Scones >

Include these items:

Taste of Home Logo

Butterscotch Maple Scones

 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.
Nutritional 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.