Pewter Rose Bistro's Secret to Golden Butterscotch Scones
The bistro shares tips and a great recipe that serves up perfection
“A scone should be light and fluffy inside with a golden crust outside,” says Pewter Rose Bistro executive chef Brent Martin. He should know: The kitchen bakes an estimated 1,500 of the restaurant’s signature butterscotch scones each week. For twenty years, the scone has been a staple of the restaurant’s popular brunch, delivered gratis to each table in the sunny dining room. Now, the barely sweet treat is available at the restaurant every day. In your kitchen, the simple recipe will come together quickly—and the scones will disappear just as fast.
Makes 12 scones
1¾ cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon kosher salt
4 tablespoons unsalted butter, frozen
1 large egg
⅓ to ½ cup whole milk
⅓ cup butterscotch chips
Heat oven to 375 degrees. In a bowl, combine flour, baking powder, and salt. In a measuring cup with ounce markings, lightly beat egg and add milk to total 5 ounces.
Finely chop frozen butter. Cut butter into flour mixture using a fork. When the mixture resembles breadcrumbs, add milk mixture, reserving 1 teaspoon of milk mixture. Stir gently to combine. Add butterscotch chips and stir gently, working the dough as little as possible.
Turn dough onto a lightly floured surface and fold it a few times. Using a rolling pin, roll dough about 1 inch thick. Cut into 2-inch triangles. Transfer scones to an ungreased cookie sheet. Brush top of each scone with reserved milk mixture. Bake until lightly browned, 10 to 11 minutes. Serve while still warm.