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Doubly delicious, tender
scones laced with bits of crunchy chocolate-covered toffee candies
and chocolate chips, topped with a sprinkling of sugar.
Toffee
and Chocolate Chip Scones
- 3 1/4 cups all purpose
flour
- 1/2 cup granulated sugar
- 1 tablespoon plus
1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate
chips
- 1/2 cup walnuts, toasted,
chopped
- 1/2 cup chocolate-covered
English toffee bits
- 2 cups chilled
whipping cream
- 2 tablespoons (1/4 stick)
unsalted butter, melted
- Additional granulated
sugar
- Preheat oven 375°F
(190°C). Lightly
butter 2 heavy large baking sheets. Set aside.
- Combine flour, 1/2 cup
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-inch-thick round. Cut dough into 12 wedges.
- Transfer wedges to prepared
baking sheets, spacing apart. Brush
with melted butter. Sprinkle with additional sugar. Bake
until golden brown, about
20 minutes. Serve warm.
Makes 12 scones.
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