Starbucks inspired butterscotch scones with blackberries

A couple of months ago, I was picking up some free pastries being served at a conference when I fell in love with a caramel scone on my plate. In fact it was so good that I decided the next day that I must try and make this same scone. It had this delicious rich buttery toffee flavor and was just right paired with a cup of coffee. Or tea, or even milk. That’s the one thing that a scone always needs, a beverage to go with it because it lacks the moistness and sweetness of a dessert or pastry that stands alone. But with the right cup of goodness on hand, a scone is just wonderful. Don’t make the same mistake as me and eat scones on their own, wondering why they are so dry and lacking in flavor :P

Butterscotch scones with blackberries

When I was visiting my family a while back, I decided to try and make some caramel scones, but not knowing where to start, I decided that a recipe for Starbucks’ caramel scones would be a solid one to try. It requires a food processor for efficiency, but it’s doable with some elbow grease if you are so inclined (which I am not lol). As it turns out, these scones don’t use real caramel, instead they rely on butterscotch chips for their caramel flavor, hence why I named this recipe “butterscotch scones”.  And since berries were in season in June when I made these, I could not resist putting in some delicious fresh blackberries in my scones. If you don’t have fresh berries, some dried cranberries or raisins would do just as well too, I just really like a little fruity tartness to go with the toffee flavor of the scones. The fresh berries also made the scones more moist, which I thought was a plus. I unfortunately over-baked my scones a little with the eggwash on top, so they came out a bit more brown than I would have expected, and I think maybe this has to do with me not following the directions exactly because apparently it wanted you to use 2 layers of baking sheets, oops. And in case you didn’t know, putting cut up blackberries into a batter tints the batter a blueish-black color, which may be a little odd to you… so use blueberries, raspberries, or dried fruit instead if you want more natural-looking scones and don’t want your little brother to pick one up and go “eww…” haha.

Butterscotch scone with blackberries

These Starbucks inspired scones are not quite like the one I tried at the conference, which was a bit sweeter, but these were really good for breakfast or an afternoon snack, especially after I drizzled butterscotch and white chocolate on top. As it turns out, scones are not that hard to make, I just am not very good at making them look as pretty as the ones they sell in stores heh. But these are so much more satisfying than the usual breakfast fare of cereal or granola bars that we eat when we’re in a rush, so it’s totally worth the effort!

Butterscotch scones with blackberries



Butterscotch Scones with Blackberries (makes 16 large scones)

Recipe adapted from Starbucks Secret Recipes

Ingredients:

  • 3 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, cold and cut up into 1/2-inch cubes
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 3/4 cup milk or cream (up to 1 cup as needed)
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 cup butterscotch chips
  • 1 cup blackberries, chopped coarsely
  • 1 egg white, beaten
  • Additional butterscotch chips and white chocolate chips for drizzled topping

Directions:

1. Preheat oven to 425° F. Spray a large double-layered baking sheet (2 stacked on top of each other) with non-stick cooking spray.

2. In a food processor, pulse together flour and cold butter cubes until it comes together in a fine crumb. Remove and place in large mixing bowl.

Pulsed flour and butter

3.  Stir in sugar, salt, and baking powder.

4. Add milk, vanilla, and egg, and stir until just combined (do not over-mix or else scones will be tough). It should be the consistency of a soft dough, you can add more milk (up to 1 cup total) if your batter seems too dry to come together.

5. Gently fold in butterscotch chips and chopped blackberries.

Mixing in butterscotch chips and blackberries

6. Divide batter to make 16 scones, and form them into shapes of your liking on your greased baking sheet. Brush each scone with beaten egg white.

Scones formed on the baking sheet

7. Bake for 16-18 minutes, or until lightly browned on top. Remove from oven and cool completely on wire rack. (See how they came out much more brown than you’d expect?)

Scones after baking

8. Melt butterscotch chips and white chocolate chips according to package instructions, and drizzle on tops to decorate. Serve with coffee, tea, or milk, and enjoy! :)

Butterscotch scones with blackberries

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2 responses to “Starbucks inspired butterscotch scones with blackberries

  • J Keeler

    Hi Lucy

    Discovered a recipe credited to you.

    http://lucyzhang.vox.com/library/post/the-elusive-chinese-bakery-style-birthday-cake.html.

    Curious about the proportions required:

    Ingredients:
    0.7 cups of all-purpose flour
    0.8 cups of granulated sugar (split into 2 even portions)
    6 large eggs, separated into yolks and whites
    1.4 tbsp butter, melted
    1.4 tbsp milk

    0.7 flour?
    0.8 sugar?

    I have invented my own recipes for Chinese Birthday Cake now I would like to try this ‘authentic’ one.

    BTW: What’s the difference in baking or steaming?

    JK

    • Lucy

      Hi JK, I converted the recipe from a Korean recipe which used metric measurements, thus the peculiar amounts of everything. I rounded a little, but I did not round to 3/4 cup for both the flour and sugar mostly just because I was wary of changing the proportions too much. You are certainly welcome to simplify by rounding to the nearest 1/4 or 1/3 of a cup, or I like to convert it to 3/4 cup plus or minus tablespoons.

      You can find the link for the original Korean recipe by visiting my chinese birthday post that I maintain on this WordPress blog:

      https://myediblememories.wordpress.com/2007/09/03/the-elusive-chinese-bakery-style-birthday-cake/

      Regarding the difference in baking versus steaming, I have not tried to steam my Chinese cakes as I feel like it is cooking with dry heat versus moist heat, which I suspect will produce a different texture in the cake. If you try both, let me know how the two turn out!

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