INGREDIENTS

1. 3cupsunbleached all purpose flour
2. 1/2cupunsalted butter
3. 3/4cuplight creamor heavy cream
4. 1/3cupsugar
5. 1/2teaspoonsalt
6. 1tablespoonbaking powder
7. 1pinchnutmegor cloves
8. 1cupmilkor heavy cream
9. 1egg
10. 1 1/2teaspoonspure vanilla extract
11. 1/2teaspoonbutterscotch extract (optional)
12. 1cupbutterscotch chips
13. 1/2cupwalnuts, grated (optional)

14. Topping

15. 1/3cupbutterscotch chips, finely chopped in food processor
16. 1egg white, whisked
17. confectioners’ sugar (optional)

DIRECTIONS

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