Starbuck's Caramel Scones

3 cups unbleached all-purpose flour
1/2 cup unsalted butter
3/4 cup light or heavy cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
Modest pinch of nutmeg or cloves
1 cup milk or heavy cream
1 egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon butterscotch extract (optional)
1 cup butterscotch chips
1/2 cup grated walnuts (optional)

Topping:
1/3 cup butterscotch chips, finely chopped in food processor
1 egg white, whisked
Confectioners' sugar (optional)

Heat oven to 425 degrees F. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with nonstick cooking spray.

In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine. Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla extract, butterscotch extract (if using) and egg. Stir to make a soft dough. Fold in butterscotch chips. Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips. Bake until browned - 16-18 minutes. Dust with confectioners' sugar when cool.