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1
For The Butterscotch Sauce:
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Melt butter in a medium saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a gentle boil and cook for about five minutes, whisking occasionally.
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3
Remove from heat and stir in the vanilla extract. Stir to combine, and set aside to cool. This sauce will keep, refrigerated, up to 2 weeks in an airtight container.
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4
For The Scones:
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Preheat oven to 350 degrees F.
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In a large bowl, combine flour and baking powder. Cut butter into small chunks, and add it to the bowl. Add 2 1/2 tablespoons of the butterscotch sauce. Using a pastry cutter (or fork, or straight wooden spoon if you don't have a pastry cutter), cut the butter and butterscotch into the dry ingredients until the mixture is well combined and is made up of coarse crumbs.
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7
In a separate, small bowl, combine yogurt, vanilla, and egg. Pour into the dough mixture, and stir with a fork to combine.
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8
Turn the dough onto a work surface, and press the dough into a circle about an 1 1/2 inch thick, flattening the top and sides with your hands.
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Cut the dough into 8 wedges (like you would a pizza), and bake on an ungreased baking sheet 15-20 minutes, or until the scones are set.
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Drizzle the scones with butterscotch as lightly or as generously as you would like. Allow to cool, and enjoy! These are perfect with coffee, or as a late night snack.
