Sourdough Scotcheroo Scones (chocolate, peanut, butterscotch)
These sourdough scotcheroo scones pay homage to my Midwestern roots. Each bite is filled with chocolate, peanut butter, and butterscotch. I may be a Southerner now, but I’ll always love a good scotcheroo. It’s a heavenly trio that has a special place in my heart!
P.S. My recipe is the very first Scotcheroo scone on the internet! How cool is that?!
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What is a scotcheroo?
A scotcheroo is a Midwestern treat with a creamy peanut butter rice crispy topped with a mix of chocolate and butterscotch. They are divine!
In the Midwest, you’ll find scotcheroos at family gatherings, sporting events, and even graduation parties. Most Midwestern moms know how to make these treats by memory, at least my mom does!
What does a sourdough scotcheroo scone taste like?
These scones taste just like a scotcheroo. They are a delicious mix of peanut butter, chocolate, and butterscotch. You will love them!
Recipe Inspiration
After scouring the internet to see if anyone else has come up with this idea, it seems like I’m the first person to turn this Midwestern treat into a scone flavor. How cool is that?!
These sourdough scotcheroo scones are very special to me. I grew up in northeastern Indiana, where scotcheroos are enjoyed often. My mom made them all the time growing up.
Now that I live here in the South when I’m missing family, I just whip up a batch of these scones, and I’m transported right back home.
I would make the original scotcheroos, but I’ll never make them as good as my mom’s! Midwestern moms know how to make THE BEST scotcheroos and every mom has her own way of making them.
Ingredients you’ll need
- all-purpose flour
- unsweetened cocoa powder
- cane sugar
- salt
- baking powder
- cold butter (not margarine)
- milk (dairy or dairy-free)
- sourdough starter (fed or discard)
- unsweetened peanut butter
- pure vanilla extract
- large egg
- butterscotch chips
Step-by-step instructions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Add flour, cocoa powder, sugar, salt, and baking powder into a large mixing bowl. Stir to combine.
Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form.
Add in butterscotch chips, and stir to combine.
Add milk, sourdough starter, peanut butter (warm if it’s super thick), vanilla, and egg. Mix using a spoon until all flour is incorporated into the dough. It may be crumbly. Use your hands to completely incorporate the dry mixture into the wet. Add 2 Tablespoons more milk if the dough won’t come together.
Turn out dough onto a lightly floured surface, knead dough gently for about 5-10 seconds to create a smooth texture.
Shape dough into a 3/4-inch high, 8-inch diameter circle (doesn’t have to be exact).
Slice dough into 8 pieces like a pie, placing them 2 inches apart on parchment paper.
(OPTIONAL) Freeze for 10 minutes to set the dough for a better scone shape while baking (you can do this up to 3 months if you’re making them ahead).
Bake for 18-20 minutes until the bottoms are golden brown (stick a toothpick or knife into a scone, if it comes out clean they’re done).
My best scone tips
- Always use cold butter for scones!
- Avoid overworking/over mixing the dough to keep the butter cold.
- For best results freeze scones for a minimum of 10 minutes before baking.
- You can use either sourdough discard or fed starter for this recipe (both turn out great).
- When cutting in the butter you can use a cheese grater instead to make the process easier.
Storing leftovers
Room Temperature Storage: Store in an air-tight container for 2-3 days.
Refrigerator Storage: Store in an airtight container for about 3-4 days.
Freezer Storage: Store in a freezer-safe container or bag for up to 3 months if they’re baked or 1 month unbaked.
How to Reheat Scones
My favorite way to reheat scones is in the oven at 350 degrees for 5-10 minutes. It creates the best texture. I learned this tip in a cookbook written by a New Orleans pastry chef. It’s a game-changer! If you’re in a rush, heat them in the toaster oven.
FAQs
Yes, you can. Place the dough in the refrigerator overnight, up to 24 hours before baking.
For this recipe, I highly recommend using butterscotch chips.
Use salted stick butter that’s cold.
More sourdough scone recipes
- Sourdough Apple Butter Scones
- Sourdough Cinnamon Brown Sugar Scones
- Sourdough Espresso Chocolate Chip Scones
- Sourdough Chocolate Chip Scones From Scratch
If you try this recipe and love it, come back and give it 5 stars! Tag me on Instagram @plumbranchhome
Sourdough Scotcheroo Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2/3 cup cane sugar
- 1 tsp salt
- 2 tsp baking powder
- 1/2 cup cold butter (not margarine)
- 2/3 cup milk (+ 2 Tbsp extra if needed)
- 1/2 cup sourdough starter (fed or discard)
- 1/3 cup unsweetened creamy peanut butter
- 1/2 tsp pure vanilla extract
- 1 egg
- 3/4 cup butterscotch chips
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Add flour, cocoa powder, sugar, salt, and baking powder into a large mixing bowl. Stir to combine.
- Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form.
- Add in butterscotch chips, and stir to combine.
- Add milk, sourdough starter, peanut butter (warm if it's super thick), vanilla, and egg. Mix using a spoon until all flour is incorporated into the dough. It may be crumbly. Use your hands to completely incorporate the dry mixture into the wet. Add 2 Tablespoons more milk if dough won't come together.
- Turn out dough onto a lightly floured surface, knead dough gently for about 5-10 seconds to create a smooth texture. If your dough is sticky use a little flour to help.
- Shape dough into a 3/4-inch high, 8-inch diameter circle (doesn't have to be exact).
- Slice dough into 8 pieces like a pie and place them 2 inches apart on the parchment-lined sheet pan.
- (OPTIONAL) Stick the pan in the freezer for 10 minutes to set the dough for a better scone shape while baking (you can do this up to 3 months if you're making them ahead).
- Bake for 18-20 minutes until the bottoms are golden brown (stick a toothpick or knife into a scone, if it comes out clean they're done).
Notes