Butterscotch Chocolate Chip Scones


I love scones.   They’re sweet without being too sticky sweet.  And, frankly, you can make them as sweet or not sweet as you want them to be depending on what you put in them.  For these, I use a mixture of chocolate chip and butterscotch chips.   It’s interesting – butterscotch chips on their own, I find to be kind of meh.   They’re not gross or anything, but they’re definitely not something I’m going to go out of my way to eat.   But when they are an ingredient, and especially if they’re mixed with semi-sweet chocolate chips, something really cool and delicious happens.

If you don’t want chocolate (or butterscotch for that matter), you could substitute dried cranberries or raisins.   But don’t, please.  Raisins are an abomination of a perfectly good grape.   And cranberries…dried or not…unless they’re in a jelly in a can (which I will defend to my dying day) are to be stayed away from.   Because I like to eat things that taste good, not things that taste bad.

So, chocolate and butterscotch chips it is.   If you don’t have both, you’re going to be fine to use just one or the other.

Scones are kind of like a breakfast dessert, so enjoy anytime of the day without any guilt!


  • 2 cups flour
  • 1/3 cup plus 1 t sugar
  • 1 t baking powder
  • ¼ t baking soda
  • ¾ t salt
  • 1 stick (8 T) butter, softened to room temperature
  • ½ cup sour cream
  • 1 egg
  • ¼ cup semisweet chocolate chips
  • ¼ cup butterscotch chips


Stir the flour, 1/3 cup sugar, baking powder, baking soda and salt in a bowl until well mixed.  Then add the butter and mix.   It’s not going to be totally “batter-like” – the butter will get mixed in but you’re still going to have a flour-like consistency…it’ll just be a little moist. But it won’t stick together like regular dough – yet, anyway.   FYI, too – because it doesn’t get super moist yet, if you use a hand mixer be prepared for flour to potentially fly everywhere.   I’d suggest using a wooden spoon, or if you do use a hand mixer keep it on the lowest speed and don’t mix for a long time.

In a separate bowl whisk together the sour cream and egg.   Then, add it into the flour mix and knead with your hands until well mixed.   It’s going to be super messy and sticky and get all over your hands.

Finally, add the chocolate and butterscotch ships (or, if you must, the raisins or dried cranberries) and knead them in with your hands until everything looks well mixed.

Roll the dough into a ball and put it on parchment paper on the counter and pat it down until it’s about an 8” around circle.  Sprinkle with the remaining teaspoon of sugar (feel free to use a little more if you’re so inclined), and cut the dough into 8 to 10 triangles.   You may have to reshape the dough after you cut out the triangles, just so there’s no waste.   Tip – if you want these to be bite-sides snacks, you can make the triangles smaller.   Just be aware that they’ll cook faster that way so you have to keep an eye on them in the oven.


Put the triangles on a cookie sheet covered with parchment paper, position the even rack to the lower position in your oven and cook at 400 for 15 – 18 minutes or until they are golden brown.


Cool for five minutes on the cookie sheet before moving them to a cooling rack.   You can serve these warm or room temperature.



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