There's this little place in Richmond that has great coffee, pastries and ice cream called Crossroads. They have two locations (we are partial to Forest Hill, near the farmer's market). Grab a brew and the morning paper and cozy up with the rest of the neighborhood, who are most definitely wise to this wonderful cafe. Don't forget to grab a butterscotch scone either. I am not a scone person...per se. They are usually a little too dry and tasteless for me, but these scones are extraordinary. They are tender and sweet and they don't ache for butter or clotted cream. They are just perfect, unadorned.
I would love to spend every Saturday morning at Crossroads, but this would require a one-two hour drive, depending on where I am spending the weekend. I figured I should try to whip up a batch and see how mine compared. The result was very pleasing, indeed.
Butterscotch Drop Scones (from Bon Appetit)
- 2 cups all purpose flour
- 1/3 cup (packed) golden brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, diced
- 1 cup butterscotch chips (about 6 ounces)
- 1/2 cup (or more) chilled whipping cream
- 1 large egg
Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.