• 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)
  

Cooking Directions:

1. Preheat oven to 425 degrees.
2. 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.
3. In a food processor, place the flour and butter and pulse to break up butter.
4. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
5. Turn out dough into a large bowl.
6. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
7. Stir to make a soft dough.
8. Fold in butterscotch chips.
9. Scoop onto baking sheet or into prepared tins.
10. Brush tops with egg white and add ground butterscotch chips.
11. Bake until browned -- 16 to 18 minutes.
12. 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.