Why I chose this recipe:
My family loves breakfast. Pancakes, waffles, muffins, banana breads, you name it, they will eat it. Homemade, of course. So while my son was away at golf camp and I was spoiling myself watching hours of Wimbledon (I’m obsessed with tennis) with strawberries and scones on the commentators desks, I got the idea of making a sweet scone for him upon his return.
During a commercial break in play, I ran to my baking drawer to see the ingredients I had. I was excited to find butterscotch chips and Espresso powder. So when tv coverage was over for the day, I headed to the kitchen to test a new scone. Fortunate for my son, they came out great, were worthy of sharing with you and were piping hot when he walked through the door.
Inspiration can be gleaned from the many places. So let the world get you excited about entering the kitchen and trying new things. When you are excited about being in the kitchen, it is much easier to .
Ingredients
2 cups flour
2 tsp baking powder
7 tbsp sugar
¼ tsp salt
1 tbsp Espresso powder
½ cup semi-sweet chocolate chips
½ cup butterscotch chips
1 ½ cup whipping cream
1 tsp vanilla
Decorative sugar (optional)
Directions
Preheat oven to 425 degrees
Prepare cookie sheets with parchment paper. Set aside.
Whisk together flour, baking powder, sugar, salt, and Espresso powder in medium-sized mixing bowl.
Add chocolate and butterscotch chips and stir to coat chips with flour mixture.
In small bowl, combine whipping cream and vanilla.
Stir to combine.
Pour cream mixture into flour mixture and mix until fully combined.
Using medium ice cream scoop, create 12-15 domes of batter on prepared cookie sheets.
Sprinkle with decorative sugar.
Bake for 17-21 minutes.
Serve warm or at room temperature.