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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)


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


  1. 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.
  2. In a food processor, place the flour and butter and pulse to break up butter.
  3. 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.
  4. Fold in butterscotch chips.
  5. Scoop onto baking sheet or into prepared tins.
  6. Brush tops with egg white and add ground butterscotch chips.
  7. Bake until browned - 16-18 minutes.
  8. Dust with confectioners' sugar when cool.

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