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by on August 23rd, 2011

Chocolate Toffee Scones

You will fall in love with this scone recipe!

Who doesn’t love scones of any type, slathered with Devonshire or clotted cream or lemon curd or strawberry jam.

For some reason I just love baking. I think maybe it is the aroma that fills the kitchen and I’m off in my imaginary world sitting in some English garden with teacup in hand sipping my tea munching on one of these scones and taking in the view of my beautiful garden (one that is not fried from the Texas heat).

We had company coming this past weekend  for a bridal shower being held for my daughter and I just happened to have a half bag of toffee bits and some chocolate chips in my pantry and decided it would be a good time to try out this scone recipe. And, since I still had some Devonshire cream in my refrigerator, it was just begging for something to be eaten on.

I love having any kind of homemade baked goods in my freezer ready to bake when I have company or as a special treat for my husband.

Make yourself a pot of tea and either make some Devonshire cream or go out and buy some clotted cream to go with these scones and sit back and enjoy.

Don’t these ingredients look like a Heath Bar.

Brush with cream and then sprinkle with some granulated sugar.

Chocolate Toffee Scones

3 1/4 c. flour
1/2 c. sugar
1 Tbsp. plus 1 tsp. baking powder
1/4 tsp. salt
1 c. semi sweet chocolate chips
1/2 c. walnuts, toasted, chopped
1/2 c. English toffee bits
2 c. chilled whipping cream
Additional sugar

Preheat oven to 375°. Lightly butter 2 heavy baking sheets or use Silpats.

Combine flour, 1/2 c. sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface.Knead gently until soft dough forms, about 2 minutes.

Form dough into ball; pat out to form 1 1/4″ thick round. Cut dough into 12 wedges or use a 1-2″ biscuit cutter to cut out circles. I cut mine in squares because it was quicker and I did not have to reform the dough and recut.

Transfer wedges or circles to prepared baking sheets, spacing apart. Brush with melted butter (or milk/cream) Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm with jam or Devonshire cream.

Sit back and enjoy a few with a cup of tea or coffee.

Mock Devonshire Cream

3 oz. pkg. cream cheese
1 c. heavy cream
1 tsp. powdered sugar
1/2 tsp. vanilla

Blend all ingredients in a blender or food processor until thick (food processor works best). Serve with preserves along with warm scones. Keep refrigerated.

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