Prep 15 mins
Cook 20 mins
This is one of the best scone recipes around! If you love Toffee, try this! 8)
- 3 1⁄4 cups all-purpose flour
- 1⁄2 cup sugar
- 4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1⁄2 cup walnuts, toasted & chopped
- 1⁄2 cup chocolate-covered English toffee bits
- 2 cups cold whipping cream
- 2 tablespoons unsalted butter, melted
- Preheat oven 375,& lightly butter 2 heavy large baking sheets.
- In large bowl, combine the flour, 1/2 cup sugar, baking powder and salt.
- Stir in chocolate chips, nuts and toffee.
- Beat cream in separate large bowl until stiff peaks form; fold into dry ingredients.
- Turn dough out onto lightly floured surface and knead gently until a soft dough forms.
- Place wedges on baking sheets, spaced apart.
- Brush with melted butter.
- Sprinkle with sugar.
- Bake until golden brown, approximately 20 minutes.
- Serve warm and enjoy!
I found this recipe on epicurious, and went to share it with my friends on 'zaar, but ocean~ivy had beaten me to it! Hands down, these scones are tops. I made a couple of alterations: I didn't beat the cream before adding it to the recipe. I will try doing that sometime, but the scones certainly didn't seem to suffer from it one bit. I didn't use nuts, and also added almost an entire cup of toffee bits. When the dough was formed, I pressed it out to one large round that was about 1/3-inch thick. Instead of making wedges, a biscuit cutter was used. My recipe produced 21 rounds, that had a nice, light crumb, and smooth, creamy texture. I'm making the basic recipe again very soon, omitting the chocolates, and using fresh seasonal berries instead. These are great.
This is a recipe that I developed at my restaurant in Ann Arbor, Mi., Fresh Cream Café. It was first published in Bon Appetit magazine in 1997. Susann Haas
These are sooo yummy! I served them for Valentine's Day breakfast. I cut down the sugar and chocolate chips...it seemed a bit much, but they were still fabulous. The recipe makes 12 large scones.