This incredible-tasting, rich and buttery scone features a butterscotch/cinnamon filling, and a generous shower of cinnamon sugar on top.
Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
To make the cinnamon smear: Place the butterscotch chips, brown sugar, 3 tablespoons butter and 1 tablespoon cinnamon in the work bowl of a food processor. Pulse until the mixture is rough and pasty looking (you can also do this in a blender). Set the mixture aside.
To make the dough: Wipe out the work bowl of your processor with a paper towel, then place the flour, sugar, baking powder and salt into the bowl. Process to blend.
Add the butter in chunks, and process to cut the butter in, forming a mealy, crumbly mixture.
Place this mixture in a large mixing bowl. Alternatively, you can use an electric mixer (or your hands, a whisk, and pastry fork or pastry blender) to combine the dry ingredients and cut in the butter.
In a small bowl or cup, blend together the egg, vanilla and evaporated milk (or half-and-half).
Add this to the dry ingredients and stir with a fork until the dough just comes together.
Turn the crumbly mass out onto a floured work surface and knead it gently, pressing the cinnamon smear mixture into the dough. It'll look marbleized; this is fine.
Roll or pat the dough into two 5" circles, about 1" thick. Cut each circle into 6 or 8 wedges. Place the scones on the prepared baking sheet.
To make the topping: In a small bowl, whisk the egg white until it's just broken up. In another bowl, mix together the sugar and cinnamon. Set aside.
Brush each scone with the egg white, then sprinkle with the cinnamon sugar.
Bake the scones about 12 to 15 minutes, or until their bottoms are browned and the tops are lightly golden.
Storage information: Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.
