Butterscotch drop scones

This recipe makes scones that are moist and flaky, and just the treat to enjoy on a chilly autumn day.

These scones will also last for several days in a resealable plastic bag.

Ingredients

275g plain flour

50g brown sugar

1 tbsp baking powder

3/4 tsp salt

120g butter, cut into half-centimetre cubes

340g butterscotch chips (or the equivalent in caramel chocolate, chopped into morsels)

120ml buttermilk

1 egg

Preheat your oven to 200C. Sift the flour, brown sugar, baking powder and salt into large bowl.

Add the butter and rub into the flour mix with your fingertips until a coarse meal forms. Then add the butterscotch chips.

In a small bowl, mix the buttermilk and egg, then gradually stir it into the flour mixture with a fork until all is moistened.

Form the dough into a circle about 5cm tall, and cut into 16 wedges.

Place the scone wedges on a buttered or parchment paper-lined baking sheet, spacing them as far from each other as possible, then bake for 20 minutes and allow to cool before serving.