Flavored by toasted black walnuts and delectable butterscotch chips, these toothsome Black Walnut-Butterscotch Scones are truly a treat for an autumnal afternoon tea.
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons cold unsalted butter, cubed
- ½ cup butterscotch chips
- ½ cup chopped black walnuts, toasted
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- ½ teaspoon vanilla extract Garnish: turbinado sugar
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in butterscotch chips and walnuts.
- In a small bowl, whisk together 1 cup cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch round cutter, cut 11 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream. Garnish tops of scones with a sprinkle of turbinado sugar, if desired.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 20 to 23 minutes. Serve warm.
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