BUTTERSCOTCH DROP SCONES

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.