Toffee Chocolate Chip Scones Recipes

TOFFEE CHOCOLATE CHIP SCONES

Steps:

• Whisk together flour, salt, baking powder, and sugar in a large mixing bowl. Grate the butter in. (You want it very cold!) Stir in the chocolate chips and toffee bits. Add the cream and stir gently. Knead a few times till dough comes together. It will be crumbly at first, but it will come together.
• Pat into a 1" thick circle. Cut in wedges and place on a cookie sheet about 1" apart. Brush tops with cream or milk. Sprinkle with sugar if desired.
• Bake at 400° for about 15-18 minutes or till light golden brown. For an even more decadent treat, drizzle the tops with melted chocolate chips.

CHOCOLATE COFFEE SCONES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, cocoa powder, granulated sugar, espresso powder, baking powder and salt. Add the cold cubed butter and use a pastry blender or your fingertips to blend the butter into the dry ingredients until the mixture looks like damp sand with some larger pea-sized pieces of butter throughout.
• Make a well in the center of the flour and butter mixture. Reserve 1 tablespoon of the chopped espresso beans, if using, for garnish and sprinkle the remainder around the edge of the flour well. In a small bowl, whisk together the cream, egg and vanilla. Pour the liquid ingredients into the well in the center of the flour mixture. Pour in the melted chocolate. Stir just until all the ingredients are moistened and dough begins to come together; it's okay if the mixture has some light and dark streaks. Turn the dough out onto a lightly floured work surface and gently pat it together into a round about 7 inches in diameter and 3/4 inch thick. Using a sharp knife, cut the dough into 8 equal triangular slices. Sprinkle turbinado sugar over the top of the dough and press gently to adhere.
• Transfer the scones to the prepared baking sheet. Bake until the scones are slightly firm to the touch and a toothpick inserted into one comes out clean (a few small crumbs clinging to the toothpick are okay), 15 to 20 minutes. Transfer the scones to a wire rack to cool completely.
• Meanwhile, for serving, beat the mascarpone, granulated sugar and heavy cream with an electric mixer on high speed until soft peaks form. Serve the scones with a dollop of the mascarpone cream and a sprinkle of reserved espresso beans.

CHOCOLATE CHIP TOFFEE SCONES

Steps:

• 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!

CHOCOLATE CHIP-TOFFEE SCONES

Steps:

• 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.
• 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.

SCONES WITH CHOCOLATE CHIPS & TOFFEE BITS

Steps:

• Preheat oven 375°F
• Lightly butter two heavy large baking sheets.
• In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well.
• Stir in chocolate chips, nuts and toffee bits.
• In a large mixing bowl or bowl of an electric mixer (chill mixing bowl and beaters or whisk attachment in freezer for 15 minutes, or chill in refrigerator for one hour before whipping cream), whip the chilled heavy cream until stiff peaks form. Fold whipped cream into dry ingredients; combine well.
• Turn dough out onto a lightly floured work surface. Knead gently until soft dough forms; about 2 minutes.
• Form dough into ball and pat dough out to 1 1/4-inch thickness.
• Cut dough into 12 wedges.
• Transfer wedges to prepared baking sheets, spacing about 1-inch apart.
• For Topping:
• Brush scones with melted butter.
• Sprinkle each scone with a bit of granulated white sugar.
• Bake in preheated 375°F oven until golden brown, about 20 minutes.
• Serve warm or at room temperature.
• Store in airtight container at room temperature.
• How to toast walnuts:.
• Preheat oven to 350 degrees F.
• Toast walnuts BEFORE chopping them into smaller pieces.
• Place nuts in a single layer in an ungreased shallow pan or rimmed baking sheet such as a cookie sheet or jelly roll pan.
• (DO NOT use a baking sheet without sides or you may have nuts all over the oven if you accidentally tip the sheet when removing it from the oven.)
• Bake 5 to 10 minutes or until they are golden brown.
• A toasted walnut may look more GOLDEN than BROWN.
• They will continue to brown slightly after they're removed from the oven.
• Stir once or twice or shake the pan during toasting to aid in even browning.
• Remove from pan to cool.
• After toasting and walnuts have cooled, store any leftover toasted walnuts in the refrigerator in an airtight container for up to 1 to 2 weeks.
• Note:
• The first time you try toasting walnuts, it's better to err on the side of under-toasting than over-toasting.
• As walnuts toast, you'll notice a change in their fragrance as well as their color.
• ****Cook time does not include chilling beaters and bowl.

ENGLISH TOFFEE SCONES

Steps:

• Preheat oven to 450°F degrees.
• Combine flour, sugar, baking soda, and baking powder.
• Cut in butter.
• Add buttermilk, egg, and vanilla.
• Mix in toffee chips.
• With floured hands, form dough into a ball and spread it out into an 8-inch diameter circle onto an ungreased cookie sheet.
• Cut into wedges.
• Sprinkle excess flour, toffee chip mixture with a tablespoon or so of brown sugar onto the top.
• Bake for about 15 minutes.