Starbucks Caramel Scones 3 cups unbleached all-purpose flour 1/2 cup unsalted butter 1/3 cup sugar 1/2 teaspoon salt 1 tablespoon baking powder 1 pinch nutmeg 3/4 cup milk 1 egg 1 1/2 teaspoons pure vanilla 1/2 teaspoon butterscotch extract 1 cup butterscotch chips === TOPPING === 1/3 cup butterscotch chips - finely chopped 1 egg white -- whisked Confectioners' sugar -- (optional) Preheat oven to 425 degrees 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 to 18 minutes. Dust with confectioner's sugar when cool.
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