If you know me, you know that a trip 2 years ago with my parents to visit my sister who was studying abroad for a semester in London, started an obsession with all things British! British culture, British landmarks, the British Royal Family, etc. I love it all! This past year has been awesome for people like me who love GB with the Queen's Diamond Jubilee (which happened to fall on my birthday), the London Summer Olympics, and the announcement of a future royal heir!! It has been royal overdrive for me! And since I buy every People magazine that has Kate Middleton on the cover, let's just say they have made a lot of $$$ on me this year...
So don't be surprised when you see a British recipe on here from time to time. The morning of the royal wedding, I was up at 4am with a cup of tea in one hand and a scone in the other. And doing some research lately, I realized you can make scones in about as many different ways as you can cupcakes! That's a challenge I readily accept! So here begins the British journey... Cheers!
3/4 C Cold Heavy Cream
1 lg Egg
2 C Flour
1/4 C Sugar
2 Tsp Baking Powder
1 Tsp Ground Cinnamon
1/2 Tsp Salt
5 Tbsp Cold Butter
3/4 C Butterscotch Chips
1 Tbsp Superfine Sugar
Method (British word for Recipe):
1. In a small bowl, whisk together cream and egg. Set aside.
2. In a mixing bowl, whisk together flour, sugar, salt, cinnamon, and baking powder.
3. Cut in butter using a pastry blender until mixture looks like coarse meal.
4. Stir in cream/egg mixture with a wooden spoon.
5. Stir in butterscotch chips.
6. Continue to stir just until dough comes together — it will be crumbly!
7. Put dough on to a parchment lined baking sheet. (Note: Parchment paper and wax paper ARE NOT THE SAME. I learned this the hard way! Wax paper should not be put in the oven. Parchment paper can be put in the oven).
8. Pat out in to a disc on the cookie sheet.
9. Brush 1 Tablespoon of cream on to the dough and sprinkle sanding sugar on top.
10. Cut disc in to 8 triangles.
11. Bake at 400 degrees for 16-18 minutes or longer. The trick is to bake it long enough that the middle isn't too doughy, but the outsides are not browned or burned.