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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


  1. Preheat oven to 375°. Lightly butter 2 heavy baking sheets or use Silpats.
  2. 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.
  3. 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.
  4. 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.
  5. Sit back and enjoy a few with a cup of tea or coffee.