Butterscotch Scones

For The Butterscotch Sauce:

Melt butter in a medium saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and stir in the vanilla extract. Stir to combine, and set aside to cool. This sauce will keep, refrigerated, up to 2 weeks in an airtight container.

For The Scones:

Preheat oven to 350 degrees F.

In a large bowl, combine flour and baking powder. Cut butter into small chunks, and add it to the bowl. Add 2 1/2 tablespoons of the butterscotch sauce. Using a pastry cutter (or fork, or straight wooden spoon if you don’t have a pastry cutter), cut the butter and butterscotch into the dry ingredients until the mixture is well combined and is made up of coarse crumbs.

In a separate, small bowl, combine yogurt, vanilla, and egg. Pour into the dough mixture, and stir with a fork to combine.

Turn the dough onto a work surface, and press the dough into a circle about an 1 1/2 inch thick, flattening the top and sides with your hands.

Cut the dough into 8 wedges (like you would a pizza), and bake on an ungreased baking sheet 15-20 minutes, or until the scones are set.

Drizzle the scones with butterscotch as lightly or as generously as you would like. Allow to cool, and enjoy! These are perfect with coffee, or as a late night snack.