Butterscotch Scone Cookies

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 Butterscotch Scone Cookies. This isn’t a super duper healthy recipe, so make sure you enjoy it in moderation.

Butterscotch Scone Cookies by JesseLWellness #cookies

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 Butterscotch Scone Cookie dough balls are a tasty treat straight out of the freezer.

You can make your own powdered coconut sugar by processing regular coconut 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!

Butterscotch Scone Cookies by @JesseLWellness #cookies

To get 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.

Butterscotch Scone Cookies

(nut free)

Prep time: 10 minutes

Inactive prep time: 2 hours

Cook time: 13 minutes

Serving size: 1 ½ dozen

Ingredients:

Directions:

  1. Cream coconut sugar, powdered sugar, organic butter and coconut oil together in a bowl.
  2. Add the milk, egg and vanilla in a bowl beat until smooth.
  3. Slowly add the flour, baking soda, cream of tartar and salt and stir until mixed. Fold in the butterscotch chips until just incorporated.
  4. 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.
  5. Pre-heat the oven to 350F.
  6. Slice the log into 1cm thick pieces and place on a cookie sheet lined with parchment paper.
  7. Bake Butterscotch Scone Cookies for 13 minutes 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!

Butterscotch Scone Cookies by @JesseLWellness #butterscotch

 

Butterscotch Scone Cookies (nut free)
 
Prep time
Cook time
Total time
 
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 Butterscotch Scone Cookies.
Author:
Recipe type: Dessert
Cuisine: Nut Free
Serves: 1.5 dozen
Ingredients
  • ⅓ cup coconut sugar
  • ⅓ cup powdered coconut sugar
  • ½ cup organic butter, softened
  • ¼ cup coconut oil
  • ½ Tbsp almond milk
  • 1 egg or 1 chia egg (1 Tbsp ground white chia seeds and 3 Tbsp warm water)
  • 1 tsp vanilla
  • 2¼ cup spelt flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • ⅛ tsp salt
  • ½ – 1 cup butterscotch chips
Directions
  1. Cream coconut sugar, powdered sugar, organic butter and coconut oil together in a bowl.
  2. Add the milk, egg and vanilla in a bowl beat until smooth.
  3. Slowly add the flour, baking soda, cream of tartar and salt and stir until mixed. Fold in the butterscotch chips until just incorporated.
  4. 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.
  5. Pre-heat the oven to 350F.
  6. Slice the log into 1cm thick pieces and place on a cookie sheet lined with parchment paper.
  7. Bake Butterscotch Scone Cookies for 13 minutes or until the cookie edges are just golden.

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One Response to “Butterscotch Scone Cookies”

  1. Nicola May 15, 2014 at 8:38 pm #

    Hey Jesse! I made this recipe; the cookies are so tasty and I liked the consistency!

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