Butterscotch-Cashew Scones
Serves: 12
  • 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
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake scones until a wooden pick inserted in centers comes out clean, approximately 12 minutes. Serve warm.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/butterscotch-cashew-scones/