Toffee Scones
A sweet scone with toffee bits added. Not overly sweet, this scone gives you a great basic recipe with toffee taste.
Ingredients
- 2 cup all purpose flour, sifted
- ⅓ cup sugar
- ½ tsp baking soda
- 1½ tsp baking powder
- 6 tbsp cold unsalted butter, cut into small pieces
- ½ cup buttermilk
- 1 egg
- 1 tsp vanilla
- ¾ cup toffee bits
Instructions
- Preheat oven to 425°
- Place flour, sugar, baking soda and baking powder in bowl of food processor. Pulse to mix.
- In separate bowl, mix buttermilk, egg, and vanilla. Set aside.
- Measure out ¾ cup of toffee bits
- Cut butter into pieces. Place in bowl of food processor and pulse until mix resembles small peas.
- Pour in milk, egg and vanilla mixture. Pulse until incorporated into large crumbs.
- Add toffee bits and pulse until mostly incorporate. Don't over mix.
- Pour out mixture onto floured surface. Knead until completely incorporated. May be crumbly.
- Using hands or rolling pins, form into large rectangle or circle. Sprinkle top of mixture with a light dusting of flour. Cut into triangles.
- Place on prepared baking sheet - lined either with silicon baking pad or parchment paper.
- Bake for about 15 minutes or until golden brown.
- Let cool on baking sheet for 10 minutes. Remove to rack to finish cooling.
Notes
These scones can be make ahead and frozen unbaked. When you want to bake them, just remove from freezer, place on baking sheet and bake for 15 minutes in 325 degree oven.
These scones can also be baked and then frozen. Bring to room temperature and warm in 300 degree oven for 10 -15 minutes prior to serving.
This recipe works well in a food processor or can be done by hand. Simply follow the same recipe, but cut the butter into the dry ingredients using a pastry cutter until pea sized pieces of butter. Pour in the liquids to combine. Add the toffee bits and mix. As with the food processor recipe, turn out the mixture to a floured surface and finish for baking.