Total Time
Prep 20 mins
Cook 20 mins

A yummy scone for breakfast or a snack. I use instant cappucino powder in mine.

Ingredients Nutrition


  1. Cut butter with flour, sugar, salt and baking powder in a medium bowl.
  2. Fold in toffee bits and instant cappuccino. Make a well in the dry
  3. ingredients. Put bowl in freezer for 30 minutes.
  4. In a separate bowl, beat eggs and cream. Pour into dry ingredients in
  5. the chilled bowl. Mix with a fork.
  6. Make two balls on wax paper. Dough will be dry. Pat each ball into a circle 1 inch thick. Score triangles into dough. Do not separate.
  7. Bake on cookie sheet at 400 degrees F (200 C) for 10 minutes. Reduce heat to 300 degrees F (148-150 degrees C) and bake 10 more minutes.
  8. When scones are cool, drizzle caramel ice cream topping over them, if desired.


Most Helpful

Somehow these scones came out tasting more cake-like in texture than I expected. Nice flavor. Very buttery and not too sweet. After cooled, I drizzled on some maple icing and sprinkled on some chopped pecans.

Clean Plate Club November 30, 2008

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