Chocolate Chip-Toffee Scones

April 15, 2010 in breakfast by amanda

Lately I find myself sitting at my computer, sifting through recipe sites one after another just looking for inspiration. Everyday I sort through all the magazine recipes I’ve pulled over the years. I’ve even resorted to watching Food Network. Nothing’s working. I’m in a rut. A baking rut.

I made these scones only because I had all the ingredients so I wasn’t expecting much from them. They really surprised me. I had some baking powder issues (someone remind me to buy a new jar) but they still turned out great. They tasted a lot like my favorite sweet cream biscuits because duh, they pretty much are those cream biscuits! But with chocolate chips, pecans, and toffee bits!

My biggest problem with scones (I’m looking at you Starbucks) is that they’re so dry but these? Nope, not at all. I halved the recipe thinking we wouldn’t like them very much but I woke up this morning to only 1/2 a scone left! That’s a definite success.

Chocolate Chip-Toffee Scones
Ingredients
  • 3 1/4 cups all purpose flour
  • 1/2 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup pecans, toasted, chopped
  • 1/2 cup toffee bits
  • 2 cups chilled whipping cream
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • raw sugar
Instructions
  1. Preheat oven to 375°F. Lightly butter 2 heavy large baking sheets. 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.
  2. Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with raw sugar. Bake until golden brown, about 20 minutes. Serve warm.


adapted from Bon Appetit

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