This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted.
2 cups flour
1/3 cup brown sugar (packed)
1 Tbsp. baking powder
3/4 tsp. salt
1/2 cup (1 stick) chilled butter, diced
1 cup butterscotch chips (about 6 ounces)
1/2 cup (or more) chilled whipping cream
1 large egg
Preheat oven to 375 degrees. Mix together flour, sugar, baking powder and salt into medium bowl. Add chilled butter, using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 15 minutes. Serve warm or at room temperature.
Joy and Jim Fisher, Innkeeper / Owners
Firelight Inn Bed and Breakfast