butterscotch biscoff coffeehouse scones

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr

I took a little break today so I could make a special scone recipe for teatime. Jeff and Gracie recently discovered their love for Biscoff spread. They’ve been scooping it out of the jar and eating it by the spoonful…melting it and pouring it over ice cream… I had to hide the rest of the jar so I could use it in a recipe. I can’t wait to surprise Gracie with one of these scones for her after school snack. They turned out soooo good! I call them coffeehouse scones because they’re more rustic than the scones I make using a biscuit cutter…they’re sweeter and more moist…and glazed just like the ones I get at our local coffee shop. I had one with tea, but they’d be great with a rich cup of French press!

4 cups all-purpose flour

1 cup brown sugar

4 teaspoons baking powder

1 teaspoon salt

12 Tablespoons real butter, cool

2/3 cup Biscoff spread, warmed until just melted

1 cup buttermilk

2 large eggs

1 cup butterscotch chips

3/4 cup chopped walnuts (optional)

bakers glaze, finishing sugar and crystallized flowers for garnish (optional)

In a large mixing bowl, combine the flour, sugar, baking powder and salt until evenly incorporated. Cut in cool butter with a pastry mixer, or using your fingers. In a medium bowl, combine the melted Biscoff, buttermilk and eggs. Pour wet ingredients into dry ingredients and mix until just combined. Fold in butterscotch chips and nuts.

Lightly spray a large baking sheet with cooking spray (or lightly grease with oil.) Drop 1/2 cup mounds onto baking sheet using a measuring cup. Space them a couple inches apart. Sprinkle with a little finishing sugar. This recipe will make approximately 10 to 12 large scones. I baked mine in two batches.

Bake at 425 degrees F. for 13-15 minutes, or until just set and starting to turn golden. When done, transfer to cooling racks to cool completely before glazing and decorating with crystallized flowers. Store in an air-tight container for up to five days…freeze any that won’t be eaten within that amount of time. They freeze beautifully, and can be defrosted and reheated in the microwave.

Enjoy!

~Melissa

You may enjoy these related posts:

  7 comments for “butterscotch biscoff coffeehouse scones

  1. December 4, 2012 at 9:25 pm

    Those look fantastic. Thanks for sharing such a great recipe.

    • Melissa
      December 5, 2012 at 1:58 am

      Thank YOU for always being so sweet to me 🙂 So pleased you like the recipe! xo

  2. December 6, 2012 at 12:51 pm

    Love these Melissa! I need to go get me a jar of this biscoff spread. And those crystallized flowers…so pretty! ♥

    • Melissa
      December 6, 2012 at 12:58 pm

      Hello honey! thanks so much! so pleased you like the recipe 🙂 xoxo

  3. Alice Kolonis
    June 4, 2013 at 3:04 pm

    Melissa I can’t wait to try these. I fell in love with Biscoff cookies overseas. Just picked up the spread today. By the way your pictures are beautiful. Very appetizing.

    • Melissa
      June 4, 2013 at 11:41 pm

      Hi Alice! So pleased you enjoy my photos! thanks for the compliment 🙂 I love Biscoff too! soooo yummy! These scones are the perfect vehicle for this awesome spread! xo

  4. Jodi h
    April 2, 2015 at 10:21 am

    I don’t usually post before I make a recipe. Is baking glaze just powdered sugar and milk? I cannot wait to make these. I, too, am a spoon and jar of Biscoff gal.

Leave a Reply

Your email address will not be published. Required fields are marked *