Anna mentioned this online and I asked her for the recipe. The original was from Tea Time Magazine (Jan/Feb 2019, but is not in their archive¹). She notes that it works fine with all white whole-wheat flour, and she also added large-crystal raw sugar as a topping, instead of an egg glaze, because of the additional caramel notes.
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Combine together all-purpose flour, whole-wheat flour, sugar, baking powder, and salt in medium bowl.
Add the butter; using fingertips, rub to form coarse meal. (see tip)
In separate bowl, whisk the cream and the egg.
Gradually add the cream and egg mix to the flour mixture, keeping back 1 tsp of the mix to use for glazing.
Toss or knead it to thoroughly moisten it and form a clumpy dough (add more cream if too dry).
Mix in the butterscotch chips and cashews.
Drop the dough by ¼ cupfuls onto a nonstick or lightly greased baking sheet at least 1 inch apart, to give 8–10 drop-scones. (You can line a regular pan with aluminum foil instead of greasing it.)
Brush the remaining egg on top as a glaze.
Bake for about 20 minutes or until golden brown.
You can also use a mini-scone baking pan, like the Nordic Ware cast-aluminum one, which gives you 16 triangular scones.
If you use the “freeze the portioned dough” technique, they will need to bake 3–5 minutes longer.
¹ Possibly because the ingredients didn’t match the method in several places.
Rubbing the flour and butter until it resembles fine or coarse breadcrumbs is the standard method of combining the two ingredients for any kind of dough, but chef Michel Roux uses a food-processor and says “you can do it by hand but the results will not be any better.”
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