These were much easier to make than the ginger scones. When I made the last scones, I didn’t think they were particularly hard, but after making these I realized there were just a lot less steps to take with these. One mistake that I did make was not venturing out for the dark brown sugar. I instead decided to stay with the light brown sugar. I know this is ridiculous because after trying the scones I really think the dark brown would have given it a deeper taste of butterscotch. I’m wondering though if it would have made that much of a difference. The salt in the butter helped it not be too sweet, but I think maybe adding a butterscotch glaze would have been fun. Also, I noticed in the variations that you can add chocolate chips which I think would be a great addition.
In the end, it doesn’t matter because they turned out great.
With the ginger scones, you definitely didn’t need any butter or jam with it, but these scones are great with a
little orange marmelade (thanks big sis) or some rasberry jam and it does the trick.
Very easy to make, quick time baking and all in all I did the whole thing before leaving to go the gym with a scone in hand (probably not the healthiest of breakfasts!)