Toffee and Chocolate Chip Scones
Doubly delicious, tender scones laced with bits of crunchy chocolate-covered toffee candies and chocolate chips, topped with a sprinkling of sugar.
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.