Butterscotch Pinwheels Scones Recipes

Steps:

• Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 200degC(400degF).
• Sift flour and salt together; rub butter in lightly with finger tips.
• Pour nearly all the milk in, saving a little for glazing and quickly mix to a soft dough.
• Turn onto a floured board and knead lightly and quickly.
• Roll out into a slab about 14" x 8" and less than 1/2" thick; spread thickly with butter then sprinkle with the sugar, again reasonably thick.
• Roll up into a long roll and cut into 1 1/2" or 2" slices; place close together on a baking paper lined tray; brush with milk and cook in a hot oven for about 10 minutes.

Steps:

• Combine flour, baking powder and salt; cut in shortening with a pastry blender until mixture resembles coarse meal.
• Add milk, stirring until dry ingredients are moistened.
• Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times.
• Roll dough to a 12-inch square on a lightly floured surface.
• Spread dough with butter; sprinkle with brown sugar.
• Roll up jellyroll fashion; pinch seam to seal.
• Cut into 12 (1-inch) slices.
• Place cut side up in greased muffin pans.
• Bake at 375ºF for 25 to 30 minutes or until golden brown.

Steps:

• Preheat oven to 400°F
• Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.
• Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.