Butterscotch Cinnamon Scones

Today's baking experiment was a COMPLETE HIT!  I don't think I have heard my kids rave so much over something that I have made before.  As they were eating them, I heard things like "SUPER GOOD!" "REALLY GOOD!" "REALLY REALLY GOOD!"  over and over again.  It was really cute.

This is a recipe that I found on King Arthur Flour, but made some minor modifications to it...as usual.  LOL!

SCONES:

Mix together in a bowl:
2 3/4 cup all purpose flour
1/3 cup sugar
1 Tablespoon baking powder
3/4 tsp salt

Cut in with a pastry cutter:
1/2 cup cold butter (1 stick)

Add:
2 large eggs
1 tsp vanilla
3/4 cup milk

Once combined, add:
1 cup butterscotch chips

On a really well floured silicone mat, roll scone batter into a 9" square.

In a bowl, prepare
FILLING:

Cut together:
5 Tablespoons cold butter
3/4 cup packed brown sugar
2 Tablespoons ground cinnamon

Add:
2 1/2 Tablespoons water

Spread filling over entire surface of scone batter.  Then, fold down the top of the dough, fold up the bottom, and fold in the sides.  Like you are sealing an envelope.  Cut into triangles or squares.  Whatever shape you want your scones and how ever many you want of them.  You can do smaller scones or larger ones.  I did 8 triangle scones.  But, they were REALLY LARGE.  The King Arthur recipe says it can make anywhere from 12-54 scones.  I separated the scones slightly and spread them out on the silicone mat.  Then, put the mat on a cookie sheet.  I placed this in the freezer for the scones to chill while I preheated my oven. At the most, leave the scones in the freezer for 30 minutes.

Bake the scones at 425 degrees for 16-20 minutes.  My 8 were done in 18 minutes.  Just watch them and remove them from the oven when they are golden brown.

Prepare
GLAZE: 



In a bowl, combine:
3/4 cup confectioners' sugar
1 Tablespoon cinnamon
7 Tablespoons water

Remove scones from the oven and let them cool on cookie sheet for 3-5 minutes.  Carefully remove the scones to a cooling rack with wax paper placed under it.  Drizzle the glaze over the scones and let the glaze set up before serving.