Note: An earlier version gave an incorrect instruction. Use baking powder, not baking soda.
This week’s column comes with a bit of nostalgia. I have had several requests for recipes from Charlotte’s iconic restaurants that have closed over the years: cocktail sauce from the Ranch House, the Hot Dorsey from Anderson’s, Brunswick stew from Old Hickory House.
Denise Mann continued that trend when she asked for Pewter Rose Bistro’s butterscotch scones. The restaurant was a South End institution for nearly 25 years, and the scones were served complimentary with each breakfast and brunch order.
While it hasn’t been easy to track down recipes from many of the shuttered landmarks, I was glad to find out that Pewter Rose’s former owner Susie Peck was enthusiastic about sharing. She even handed out copies of the recipe to inquiring guests during the restaurant’s final days. It closed in January 2013.
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Knowing that thousands of the delicious pastries were enjoyed throughout the years, I think it’s wonderful Susie keeps tradition alive by giving people the opportunity to re-create those memories.
The butterscotch imparts such incredible flavor, I increased the amount of chips to half a cup. I also plan on trying a few versions of my own. I think chocolate chunks, raspberries, and pecans – or all three – would be great choices.
If you choose to add an ingredient that isn’t inherently sweet, or if you prefer a sweeter scone (the dough doesn’t use sugar), try adding 2-4 tablespoons of sugar to the flour mixture.
Are you looking for a recipe from a Charlotte-area restaurant? Send your request to Jennifer Lover, email@example.com or on Instagram (@jenniferlover). Please include your name, why you like the recipe, the area where you live and the restaurant’s location. Lover is a creative director, stylist and cook who lives in Charlotte.
Pewter Rose Butterscotch Scones
1 3/4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/3 to 1/2 cup whole milk
4 tablespoons unsalted butter, frozen
1/3 cup butterscotch chips
PREHEAT oven to 375 degrees.
COMBINE flour, baking powder, and salt in a large bowl.
BEAT egg lightly in a measuring cup with ounce markings and add milk to total 6 ounces.
CHOP frozen butter into fine pieces, then cut butter into the flour mixture using a fork. When the mixture resembles bread crumbs, add the beaten egg and milk, reserving 1 tablespoon of the liquid.
STIR gently to combine. Add butterscotch chips and stir carefully, working the dough as little as possible.
TURN dough out onto a very lightly floured surface and fold it a few times (about 6, the heat of your hands can melt the butter). Using a floured rolling pin, roll dough to about 1 inch thick. Cut into 2-inch triangles.
TRANSFER scones to an ungreased cookie sheet (I always line mine with parchment paper) and brush tops with reserved milk mixture.
BAKE until lightly browned, about 10-12 minutes. Serve warm.
Yield: 12 scones