3 cups unbleached all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg or cloves - (modest)
3/4 cup milk or cream - (to 1 cup)
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract -- (optional)
1 cup butterscotch chips
1/2 cup grated walnuts -- (optional)
=== TOPPING ===
1/3 cup butterscotch chips - finely chopped
1 egg white -- whisked
Confectioners' sugar -- (optional)

Preheat oven to 425 degrees. Line top sheet of doubled up baking sheets
with parchment paper or line 8 tuna tins with muffin liners and spray
inner sides with non-stick 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, butterscotch extract 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 to 18 minutes. Dust with confectioner's sugar
when cool.



Make these scones free form with a large ice-cream scoop or in
tuna cans. Clean the cans thoroughly of course.