- Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.
- To make the cinnamon smear: Place the butterscotch chips, brown sugar, 3 tablespoons butter and 1 tablespoon cinnamon in the work bowl of a food processor. Pulse until the mixture is rough and pasty looking (you can also do this in a blender). Set the mixture aside.
- To make the dough: Wipe out the work bowl of your processor with a paper towel, then place the flour, sugar, baking powder and salt into the bowl. Process to blend.
- Add the butter in chunks, and process to cut the butter in, forming a mealy, crumbly mixture.
- Place this mixture in a large mixing bowl. Alternatively, you can use an electric mixer (or your hands, a whisk, and pastry fork or pastry blender) to combine the dry ingredients and cut in the butter.
- In a small bowl or cup, blend together the egg, vanilla and evaporated milk (or half & half).
- Add this to the dry ingredients and stir with a fork until the dough just comes together.
- Turn the crumbly mass out onto a floured work surface and knead it gently, pressing the cinnamon smear mixture into the dough. It'll look marbleized; this is fine.
- Roll or pat the dough into two 5" circles, about 1" thick. Cut each circle into 6 or 8 wedges. Place the scones on the prepared baking sheet.
- To make the topping: In a small bowl, whisk the egg white until it's just broken up. In another bowl, mix together the sugar and cinnamon. Set aside.
- Brush each scone with the egg white, then sprinkle with the cinnamon sugar.
- Bake the scones about 12 to 15 minutes, or until their bottoms are browned and the tops are lightly golden.
- Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.
Tips from our Bakers
- To prepare ahead, place baking sheet of unbaked scones into freezer, covered with plastic wrap. When ready to bake, uncover, place in a preheated 425°F oven, and bake for 15 to 20 minutes, until scones test done.