Toasted cashews and butterscotch morsels combine to create a flavorful and toothsome scone in Butterscotch-Cashew Scones.
- 1½ cups self-rising flour
- ½ cup sprouted wheat flour
- ⅓ cup firmly packed dark brown sugar
- ¼ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed
- ½ cup butterscotch morsels
- ½ cup cashews, toasted and finely chopped
- ½ cup half-and-half
- 1 large egg, lightly beaten
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flours, brown sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in butterscotch morsels and cashews. Add half-and-half, stirring until mixture is evenly moist. (If dough seems dry, add more half-and-half, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Using a rolling pin, roll out dough to a ¾-inch thickness on a lightly floured surface. Using a 2-inch square cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones on prepared baking sheet. Brush tops of scones with egg.
- Bake scones until a wooden pick inserted in centers comes out clean, approximately 12 minutes. Serve warm.
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