Butterscotch Scone Cookies

12 143 199
Ingredients Minutes Calories
Prep Cook Servings
2 h 10 min 13 min 18
Butterscotch Scone Cookies
Health Rating


1/3 cup Coconut sugar
1/3 cup Coconut sugar
1/2 cup Butter, unsalted (softened)
1/4 cup Coconut oil
1/2 tbsp Almond milk, unsweetened
1 medium egg Egg (or make chia egg for vegan option)
1 tsp Vanilla extract, pure
2 1/4 cup Spelt flour
1/4 tsp Baking soda
1/4 tsp Cream of tartar, McCormick
1/8 tsp Salt
1/2 cup Butterscotch chips, Hershey's


Cream coconut sugar, powdered sugar, organic butter and coconut oil together in a bowl.

Add the milk, egg and vanilla in a bowl beat until smooth.

Slowly add the flour, baking soda, cream of tartar and salt and stir until mixed. Fold in the butterscotch chips until just incorporated.

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.

Pre-heat the oven to 350°F.

Slice the log into 1cm thick pieces and place on a cookie sheet lined with parchment paper.

Bake cookies for 13 minutes or until the cookie edges are just golden.

Nutrition Facts

Per Portion

Calories 199
Calories from fat 95
Calories from saturated fat 65
Total Fat 10.6 g
Saturated Fat 7.2 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 23.0 mg
Sodium 55 mg
Potassium 83 mg
Total Carbohydrate 23.2 g
Dietary Fiber 1.9 g
Sugars 11.4 g
Protein 2.7 g

Dietary servings

Per Portion

Grain 0.8

Energy sources

Recipe from: