Ingredients:
3 cups unbleached all-purpose flour
1/2 cup unsalted butter
3/4 cup light cream or 3/4 cup heavy cream
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg or 1 pinch cloves
1 cup milk or 1 cup heavy cream
1 eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon butterscotch extract (optional)
1 cup butterscotch chips
1/2 cup walnuts, grated (optional)
1/3 cup butterscotch chips, finely chopped in food processor
1 egg whites, whisked
confectioners’ sugar (optional)
Directions:
Preheat oven to 425 F Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
In a food processor, place the flour and butter and pulse to break up butter.
Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
Turn out dough into a large bowl.
Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
Stir to make a soft dough.
Fold in butterscotch chips.
Scoop onto baking sheet or into prepared tins.
Brush tops with egg white and add ground butterscotch chips.
Bake until browned – 16-18 minutes.
Dust with confectioner’s sugar when cool.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.