Cinnamon and butterscotch create a perfect harmony in this incredible scone recipe. Made with freshly milled soft white flour and plenty of butter, this pastry is certain to become your favorite. Serve warm right from the oven along with a cup of hot coffee.
Scones. It’s a British thing.
While I don’t know any Brits, nor do I have any relatives overseas, I am sure thankful their delicious baked goods made its way to America.
Traditional British scone recipes use less butter, rarely have any fancy add-ins like butterscotch chips and are less sweet compared to American scones. While our scones might not be considered the real deal over in the UK, they are very much a tradition on our small town USA homestead. Long before I began milling my own flour, I remember my mom baking up a batch of triangular scones packed full of rich flavor. So much flavor, I could easily be tempted to eat more than just one!
Self control, Alisha!
After spending time learning how to mill and bake with fresh ground flour, I began creating my own recipes to not only feed my small family but also to share with all of you lovely friends. Dinner rolls and overnight artisan bread were just the beginning. Today I am pleased to share with you my latest baked good recipe with fresh milled flour. Cinnamon butterscotch scones.
Soft, moist and flaky, this sweet treat tastes amazing. If you’re anything like me, you may have to assert a little restraint because I “betcha can’t eat just one”.
Which Flour is Best for Scones?
When making scones with freshly milled flour, soft white wheat works best. Due to its lower amount of protein, soft white wheat is perfect for making baked goods like scones, brownies, and cookies. Soft white wheat is comparable to flours like cake and pastry.
Why You’ll Love This Recipe
- Quick and easy dessert to make
- Lots of warm cinnamon spice on the inside and outside of the scone
- Made with nutrient dense freshly milled flour
- Sweet butterscotch flavor
- Tender with a biscuit-like texture
Tips for Making Scones With Freshly Milled Flour
- Minimal mixing helps to produce a flakier scone
- Use only cold butter
- Freezing the butter first, then grating it into small pieces can help to prevent the butter from warming too much
- Don’t skimp on the butter. The cold fat helps to create a flaky and soft scone
- Scones made with fresh milled flour are best served the same day they are made but leftovers can be stored in an airtight container.
How to Make Scones With Freshly Milled Four
Bursting with butterscotch flavor and a generous amount of cinnamon spice, these scones made with freshly milled flour are best served warm alongside a cup of afternoon coffee or a glass of cold milk.
Makes: 12 scones
Ingredients
Dough
3 1/2 cups freshly milled soft wheat flour
8 tablespoons butter, cold, cut into small pieces
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup butterscotch chips
1 egg
1 cup milk
1 teaspoon vanilla extract
Topping
2 tablespoons butter, melted
1 tablespoon sugar
1/4 teaspoon cinnamon
Directions
Preheat oven to 425° F.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Using a pastry cutter or your fingers, work the cold butter into dry ingredients until it resembles coarse crumbs. Add the butterscotch chips into the dry ingredients.
Combine egg, milk and vanilla extract. Stir into dry ingredients until the dough just barely comes together. On a lightly floured surface, knead dough a few times until it becomes less sticky. Divide dough in half and roll each into a 5-inch circle. Cut into 6 triangular scones. Place on a prepared baking sheet. Repeat process with remaining dough.
For the topping, melt butter and lightly brush tops of scones. In a small dish, combine the sugar and cinnamon. Sprinkle scones with cinnamon sugar.
Bake for 13-15 minutes, until light brown. Place finished scones on a cooling rack and serve warm or at room temperature.
More Freshly Milled Flour Recipes
Cranberry White Chocolate Oatmeal Cookie
Cinnamon Rolls With Freshly Milled Flour
Overnight Cranberry Cinnamon Bread
Cinnamon Butterscotch Scones
Cinnamon and butterscotch create a perfect harmony in this incredible scone recipe. Made with freshly milled soft white flour and plenty of butter, this pastry is certain to become your favorite. Serve warm right from the oven along with a cup of hot coffee.
Ingredients
- 3 1/2 cups freshly milled soft wheat flour
- 8 tablespoons butter, cold, cut into small pieces
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons cinnamon
- 1 cup butterscotch chips
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla extract
- Topping
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 425° F.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Using a pastry cutter or your fingers, work the cold butter into dry ingredients until it resembles coarse crumbs. Add the butterscotch chips into the dry ingredients.
- Combine egg, milk and vanilla extract. Stir into dry ingredients until the dough just barely comes together. On a lightly floured surface, knead dough a few times until it becomes less sticky. Divide dough in half and roll each into a 5-inch circle. Cut into 6 triangular scones. Place on a prepared baking sheet. Repeat process with remaining dough.
- For the topping, melt butter and lightly brush tops of scones. In a small dish, combine the sugar and cinnamon. Sprinkle scones with cinnamon sugar.
- Bake for 13-15 minutes, until light brown. Place finished scones on a cooling rack and serve warm or at room temperature.
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