Recipe Name Butterscotch - Oatmeal Scones
Style of Food Oatmeal Scones
Author Art Robles Jr.
2 cups all- purpose flour, plus more for a flouring work surface
1/4 cup rolled oats
2 Tablespoons baking powder
2 tsp salt
1/2 cup brown sugar
3/4 cup milk
12 Tbsp unsalted butter, cubed and chilled
2 1/4 cups butterscotch chips
egg wash ( 1 egg wisked with 1 Tbsp water)
In a large mixing bowl, combine flour, oats, baking powder
salt and sugar,and chill in the refrigerator for 30 minutes. In a seperate mixing bowl, wisk together egg and milk and place in the refrigerator.In the bowl of stand mixer fitted with a paddle attachment, cut chilled butter into chilled flour mixture. Slowly add chilled wet ingredients and combine. Mix butterscotch chips, cover bowl with a plastic wrap and chill in the refrigerator for 30 minutes. Preheat oven to 350 degrees and line baking sheet with parchment paper. Lightly flour a work surface and roll out dough to about 1- inch in thickness. Cut into 3 by -4 1/2 inch triangles. Using bakery brush, brush the top of the triangles with egg wash,transfer to a baking sheet and bake for 20-25 minutes. Serve warm. Yield: 8-12 scones.