Recipe: Butterscotch Cinnamon Scones

If I provided photos of this adventure, they would almost all be pictures of butterscotch cinnamon scones broken up into pieces and crumbs, all over my kitchen floor. As I mentioned already though, these scones proved to be delicious the next day; I only wish that I had more left. Via The Pioneer Woman Cooks with a few changes:

Ingredients
3 c. flour
1/2 c. sugar
5 tsp. baking powder
1/2 tsp. ground cinnamon
2 sticks butter
3/4 c. heavy cream
1 egg
1 tsp. vanilla extract
1 c. butterscotch chips

Topping
1/2 c. sugar
1 tsp. ground cinnamon
1 1/2 tsp. heavy cream

Directions

• Preheat oven to 350 degrees.
• In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder.
• Cut butter into pieces, then cut into dry ingredients with a pastry cutter (or a fork if you are like me and not fancy enough to own a pastry cutter) until mixture resembles coarse crumbs.
• Stir in butterscotch chips.
• Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.
• Turn onto work surface (mixture will be very crumbly and falling apart). Gently press together on the sides as you flatten (or roll, with a rolling pin) the top.
• Form into a large rectangle.
• Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.
• Cut into triangles (from the rectangle.)
• Transfer to a cookie sheet and bake for 20 to 25 minutes.
• Transfer CAREFULLY to a cooling rack and allow to cool COMPLETELY (beyond when you think they're cool).

Serve for breakfast the next day and enjoy!