BUTTERSCOTCH DROP SCONES
1 cup all purpose flour 1 cup whole wheat pastry flour 1/3 cup packed brown sugar 1 tablespoon baking powder 3/4 teaspoon salt 8 tablespoons cold unsalted butter, diced 1 cup butterscotch chips 1/2 cup cream 1 large egg Preheat oven to 400 In a medium bowl, whisk together flours, sugar, baking powder and salt. Toss in chilled butter - use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse meal. Stir in chips. In a small bowl, whisk together cream and egg. Mix enough of the cream mixture into dry ingredients until dough comes together in moist clumps - I used it all and the dough had a nice consistency, you may need more or less cream. Drop dough by 1/4 cupfuls onto parchment lined baking sheets - leaving enough room for them to expand. Bake until golden and a toothpick placed into the centre comes out mostly clean - about about 20 minutes. Remove and place on a wire rack to cool slightly - enjoy warm or at room temperature. MAKES about 12 to 14 scones. ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
