Jefferson County Recipe of the Day: Butterscotch Maple Scones

This delicious recipe is perfect for your next breakfast buffet!

Butterscotch Maple Scones


1-1/2 cups quick-cooking oats
1 cup chopped walnuts
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cold butter
1/2 cup maple syrup
1/4 cup 2% milk
1/4 cup heavy whipping cream
1 egg
1 teaspoon vanilla extract
1 cup butterscotch chips


1/2 cup confectioners’ sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract


~Spread oats and walnuts on a baking sheet. Bake at 375° for eight minutes (or until lightly browned, stirring occasionally. Remove to wire racks to cool).

~In a large bowl, combine the flour, sugar, baking powder, salt, and oat mixture. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the maple syrup, milk, cream, egg, and vanilla; stir into the crumb mixture just until moistened. (Dough will be soft.) Stir in chips.

~Transfer dough to a greased baking sheet. Pat into a seven-inch circle. Cut into eight wedges, but do not separate. Cover and refrigerate overnight.

~Bake at 400° for 25 to 30 minutes (or until golden brown).

~Meanwhile, combine glaze ingredients; drizzle over scones.

~Serve warm.

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