Butterscotch Scone Cookies are dense, chewy and not too sweet. Have you ever bought the little two bite triangle butterscotch chip scones from the grocery store? Well, these cookies are a healthier version of those yummy little scones – hence the name Scone Cookies. This isn’t a super duper healthy recipe, so make sure you enjoy it in moderation.
If you are a big cookie dough fan like me, you can replace the egg with a chia egg and enjoy the cookie dough worry free! I like to bake half of the batch and roll the rest of the dough into little balls and freeze them. The frozen dough balls are a tasty treat straight out of the freezer.
First gather the delicious ingredients. You can make your own powdered golden cane sugar by processing regular golden cane sugar in a Magic Bullet or similar small food processor. Once the sugar has reached powder form, stop the food processor and wait a couple seconds before opening it, otherwise you will inhale sugary smoke!
Cream together the granulated cane sugar, powdered sugar, organic butter and coconut oil in a bowl. Creaming basically means to mash the softened butter and coconut oil with the sugar against the sides of the bowl with the back of a spoon. Once it is smooth, add the almond milk, egg or chia egg and vanilla and beat until smooth.
Slowly mix in the flour, baking soda, cream of tartar and salt and stir until just mixed. Never over mix spelt flour because the cookies will become tough.
Fold in the butterscotch chips until just mixed.
Now for the interesting part – this is how the cookies turn out perfectly round without a cookie cutter. Shape the dough into a 2 inch diameter log and wrap in waxed paper. Chill in the fridge for 1 hour. Check on the dough every so often and roll it around while it is chilling to make sure the log is still round and the bottom surface has not flattening out. After an hour, transfer the log to the freezer for an additional hour.
When the dough is almost finished chillin’, pre-heat the oven to 350F. Remove the chilled dough from the freezer and slice into 1cm thick pieces. Place the cookies on a cookie sheet lined with parchment paper and bake for 13min, until the cookie edges are just golden.
Butterscotch Scone Cookies
Prep time: 10min
Inactive prep time: 2 hours
Cook time: 13min
Serving size: 1 ½ dozen
- 1/3 cup golden cane sugar
- 1/3 cup powdered cane sugar
- 1/2 cup organic butter, softened
- 1/4 cup coconut oil
- 1/2 Tbsp almond milk
- 1 egg or 1 chia egg (1Tbsp ground white chia seeds and 3Tbsp warm water)
- 1 tsp vanilla
- 2 1/4 cup spelt flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1/2 – 1 cup butterscotch chips
- Cream golden cane sugar, powdered sugar, organic butter and coconut oil together in a bowl.
- Add the milk, egg and vanilla in a bowl beat until smooth.
- Slowly add the flour, baking soda, cream of tartar and salt and stir until mixed. Fold in the butterscotch chips until just incorporated.
- Shape the dough into a 2 inch diameter log and wrap in waxed paper. Chill in the fridge for 1 hour then transfer to the freezer for an hour making sure to rotation frequently.
- Pre-heat the oven to 350.
- Slice the log into 1cm thick pieces and place on a cookie sheet lined with parchment paper.
- Bake for 13min or until the cookie edges are just golden.
What is your favorite type of cookie? Leave a comment letting me know and feel free to share the recipe!