International Fortnight of Scones!!!

I’m ready for this!

The lovely Johanna of Zeb Bakes has announced

that what was once a week in now a fortnight- and I like that.

More time to make, bake , and share scones!

For those of you not up on UK time terms:

Fortnight is a unit of time equal to 14 days, or two weeks. The word derives from the Old English fēowertyne niht, meaning "14 nights".[1][2] Fortnight and fortnightly are commonly used words in Britain and many Commonwealth countries such as Australia, India, New Zealand, and Pakistan, where many wages and salaries and most social security benefits are paid on a fortnightly basis.[3] The word is rarely used in North America, except regionally in Canada and in insular traditional communities (e.g. Amish) in the United States. American and Canadian payroll systems may use the term biweekly in reference to pay periods every two weeks. Neither term should be confused with semimonthly (in one year there are 26 fortnightly or biweekly versus 24 semimonthly pay periods).


Anyway- I’ve been waiting very patiently for Scone Fortnight- and it starts today!  YAY!

You know what that means,

Scones for everybody!

And so- Here is my first scone entry-

Scutter Botch Scones!


Lovely texture with butterscotch chips randomly mixed into the dough.

But what makes them scutterbotched is the butterscotch syrup I made and poured over the top

whilst they were still warm. 


3/4 cup heavy cream (188 ml)

1 largish egg

2 tsp. vanilla (10 ml)

2 cups AP/plain flour (255 grams)

1/4 cup brown sugar (64 grams)

1 Tablespoon baking powder

1 good pinch of salt

5 Tablespoons cold butter (71 grams)

2 large handfuls of butterscotch chips

Whisk together the liquid ingredients and set aside.

Sift together the dry ingredients (except the chips) and then cut the butter into this mix with a pastry

blender of fork (or fingers) until it resemble a coarse meal.  Add the chips and stir.

Make a well in the center of your flour mix and pour the liquid ingredients into the well and lightly

mix together until the dough comes together- don’t overmix- you want a delicate hand to keep the

scones tender.


Gather up the dough and place in the middle of a sheet of parchment paper ( or just in the center of

an ungreased pan if you haven’t any parchment paper, but get some parchment paper because it is

ever so handy and keeps the bottoms of cookies and biscuits and scones from burning) and shape it into

a large circle.  Cut into 12 pieces and move them carefully – just really nudging them apart so they have

a little room to expand while baking. 

Sorry I missed taking a photo of that last step, but my hands were sticky and I didn’t have a cameraman


Bake in an oven preheated to 425 degrees F (220 C) for about 18 minutes- keep an eye on them – you are looking

for a golden brown.

While baking stir up a small batch of butterscotch-

1/4 cup of butter, brown sugar , and heavy cream in a heavy saucepan- melt butter, stir in brown sugar until

completely dissolved, add cream and simmer until slightly thickened- keep warm on the ring- you want this

to remain liquid.

Poke some small holes into the scones while still hot and pour the butterscotch over the entire circle of scones.




007 Soak the scones with the butterscotch-

008it will go into all the nooks and crannies.


Allow to cool and set and then get ready for a treat.


Get ready to be Scutterbotched!

23 thoughts on “International Fortnight of Scones!!!

  1. It’s a fortnight of scones, Cynthia!
    I should be making at least 6 or seven more batches- figuring one batch every 2 days!
    Many more scones to come.
    Scones in Great Britain is pronounced to rhyme with bronze- with a short voweled “o”, btw.

    • Hee hee, you are brilliant, and Brian has just offered you his Scone Song, Three Scones in A Fountain, (he has now vanished laughing at his own jokes…) Well i’d better get baking, those look and sound wonderful. And I didn’t realise you don’t have fortnights. That is very interesting, we have fortnight’s holidays, aka a fortnight in the sun, Wimbledon Fortnight (lawn tennis), I am sure there are more expressions too. x Jo

      • I’ve always loved the concept of a fortnight- it is just so neatly parceled – in a fortnight- instead of two week from now! So I thank you for giving me the opportunity to use it in a post!
        I love it when men laugh at their own jokes- it saves us from having to fake it (the laughter that it is.) Tell Brian I totally appreciate his song- although I think the scones would be inedible and not very lucky at all. 🙂

  2. Those look amazing!! Mmmmm.

    I also like “dozen” and even “baker’s dozen” for the same reason. And I like that all the units bypass the numerical system based on 10 that is so common. (haha, and now I feel weird that I like all that!)

  3. It’s ok to be a little off on numerical systems as long as you can cook- or that’s my philosophy,anyway! 🙂
    Don’t feel weird- odd and askew is what I call myself.
    And these scones are really great. In fact, they are impressive!
    And still delicious 2 days later!!!

  4. Here we go, here we go, here we go… (getting into the spirit with a little British football chant).. 🙂

    First scones of the fortnight, and they look superb, Heidi! Completely different to what we know as scones, which I think you might call biscuits, or something like that. I love that there are so many variations! And I’ve never seen a scutterbotch one, but just looking at it is making me drool.. 🙂


    • I am very happy with these, Celia, they taste even better than they look.
      I am so looking forward to all of the recipes that are coming up- and I put out a call on facebook to get the favorite recipes of my friends! I’m going to play at test kitchen and put up all of the best!
      Personally, I think both you and Joanna are brilliant for coming up with a great series for posts- and making this last a fortnight is pure genius- just think of all the scones we will have to choose from! 😀

  5. Well, Brydie, as Celia mentioned, these may not even be considered scones in some parts of the world. I’m going for a very traditional scone next with lots of creme fraiche (since I don’t have any Devonshire cream) and strawberry jam slavered on top. Looking forward to seeing all the different types of scones to come!

  6. Hi Heidi

    Wow, they are different to Australian scones. That is what makes it so interesting. Well done. I made pumpkin scones for my contribution.

    • Your scones look delicious. I have a pumpkin cookbook That I use in the fall when pumpkins are harvested here- I want to see if the recipe in there is even close.
      I have 6 different cream scone recipes that are just enough different that I think I’m going to test them against each other.

  7. Pingback: Kombucha Scones – Scone Days of August « Zeb Bakes

  8. Oh la la – if this is how your fortnight is starting – I can just imagine how fabulous the rest of your recipes will be Heidi! I have never baked scones in such a manner before by slicing like pie – must try that!.
    I am desperately trying to find out how I can subscribe to your blog but can’t find the button anywhere to do so – please help.
    🙂 Mandy

    • The original name and idea was butterscotch scones- but that was just with the chips in the dough and I wanted to take it to a whole new level. So I decided to try to infuse an actual butterscotch in liquid form into and onto the scone. And when we tasted it is was totally transformed- moist and full of flavor- scutterbotched, in fact.
      Thanks for stopping by- these scones are definitely more American in scope – ramped up to meet our greater need for sweet and salty.

  9. Oh boy. I just made these. I should NOT have doubled the recipe, though, because now they must all be eaten! This was sooooooo delicious! It’s quite sweet and rich, but my goodness, IT IS GOOD! I know I have too many exclamation marks in here, but how else will I convey how much I enjoyed this recipe?! 🙂 Good thing I’m taking these to VBS for all the volunteers to enjoy tomorrow morning. Something this delicious cannot be horded for ones’ self.

    • I thought the same thing, Martha. In fact, I had coffee with mine because I thought they needed a strong beverage to go with them.
      I’m so glad you liked them- I was thinking of drizzling a very dark chocolate over the top. And then a small sprinkle of pretzel salt. No just the chocolate.

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