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    Deal GURU
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    Default Starbucks' Caramel Scones

    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.

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