Since the great victory with the Panera Bread Broccoli Cheese Soup, I have discovered a whole world of copycat recipes on the web. It is truly unbelievable what is out there! Since Dan really loves Starbucks scones, I decided to try one of their copycat recipes. The result?? Amazing-melt-in-your-mouth-delectable-delicacy. Yes, indeedy, these scones are worth it. Butterscotch chips are a rarity here in K-stan but, if you have them, THIS would be the place to put them! In preparation for a post-ballet "pretend-we-are-at-Starbucks" coffee hour, I made a double recipe this afternoon. Just imagine. Thirty-two amazing scones were in our kitchen at one time. . . And with our evening tab of four Grande Lattes, two black teas, two hot chocolates and THIRTY-TWO scones, I figured we just saved about a hundred bucks! (okay, we did not eat ALL the scones in one sitting. . .)
Since Russian Orthodox Christmas is on January 7, the Nutcracker is still showing here in Almaty. And, despite the fact that our car decided to spew oil minutes before departure time, we hailed taxis and made it to the ballet on time for a wonderful evening. Here is a picture of some of the featured performers:
Okay, not really. . . no pictures allowed inside the performance hall. But, the ballet and music were as wonderfully beautiful as they should be. A lovely evening out with friends and family!
And, for all of you recipe collectors:
Starbucks (CopyCat) Butterscotch Scones
3 c. flour
1/2 c. butter
3/4 c. half and half or light whipping cream
1/3 c. sugar
1/2 tsp. salt
1 Tbsp. baking powder
1 c. milk (for best results, use whole milk)
1 egg
2 tsp. vanilla
1 c. butterscotch baking chips
Topping
1/3 c. butterscotch chips, fine chopped (use food processor)
1 egg white, slightly beaten
Powdered sugar
Preheat oven to 425 F. Line a baking sheet with waxed paper.
Place flour and butter in med. mixing bowl and combine with you fingers to a coarse meal consistency. Add the sugar, baking powder, and salt and combine well. Stir in the cream, vanilla, and egg, blending well to form a soft dough.
Divide the dough in half. Pat each half into a circle about 1/2 inch thick. Brush the tops with beaten egg white and sprinkle ground buttercotch chips over the top.
With a pizza cutter or sharp knife, cut each circle into 8 wedges, pizza-style.
Place the wedges on the baking sheet about 1/2 inch apart. Place in the oven and bake until browned (about 16-18 minutes). Allow the scones to cool a minute or two on the baking pan and then remove to a cooling rack to cool completely. Dust with powdered sugar.
I found this dough to be quite sticky -- sticky enough that I was unable to simply "pat it into a circle" or "cut it into wedges, pizza-style". I ended up turning it out onto a floured surface and adding a little more flour before I could handle it. Also, I added a little more sugar to the dough and did not do the chopped butterscotch bit on the top. Instead, I sprinkled sugar on the top before baking and planned to do a little powdered sugar zig-zag drizzle on the top, but unexpected guests came at the crucial drizzle moment, so it didn't happen.