The 10th recipe (out of 15) in the Quick Bread section of The Modern Baker is Butterscotch Scones.
I mixed up these scones while the Ginger Scones were baking. It took almost exactly as long to prepare these scones as it did to bake the ginger ones.
After the final mix in the food processor, I turned the dough out onto a Silpat, kneaded it four or five times, then divided the dough into three pieces. I patted each piece into a round, then divided the rounds into four wedges.
I baked the scones for 15 minutes, until they were well-browned.
As with the ginger scones, I ate these scones fresh from the oven. I wasn’t exactly disappointed with the taste, but compared to the ginger scones, they weren’t quite as flavorful. As I reread the recipe while preparing this post, I realized that I had used unsalted butter, which may explain why the scones seemed to be lacking in flavor.
Even with unsalted butter, however, they were worth baking (and eating). I will make these scones again, with salted butter next time, to see how they taste when they are made correctly.
Updated 5/26/2010: I baked these again tonight, this time using salted butter. I could tell even before I baked them that these would have a true butterscotch flavor. And they did not disappoint. If they were good before, this time they are excellent. Every bit as good as the ginger scones, which I absolutely loved.