Chocolate Chip Toffee Scones
Um, these were really good and very sweet (much sweeter than a regular scone). The topping of Heath Toffee Bits melts a bit so it can be a little sticky...but not in the gross 10-napkin sticky, but the "oh, I guess I just need to lick my fingers a bit after eating a yummy scone" kind of sticky.
And, before you ask, that beautiful cake stand is by Whitney Smith of Oakland, CA. Isn't it stunning? My friend Sumi got me the cupcake stand (see here) and my co-workers gave me the cake stand! I treasure them immensely.
You mix all the chocolate chips and some of the toffee bits into the dough. After cutting the squares, additional toffee bits are pressed into the dough.
Chocolate Toffee Scones
From the Art & Soul of Baking (page 154)
Find it on Amazon or in your library
2 cups (10 ounces) unbleached all-purpose flour
1/4 cup (1 3/4 ounces) sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (3½ ounces) mini chocolate chips
1/2 cup (2½ ounces) plus 1/3 cup (1¾ ounces) toffee baking bits
2 large eggs
2 tablespoons (1 ounce) milk
1 tablespoon pure vanilla extract
1. Preheat the oven to 400°F. Line the baking sheet with parchment paper.
2. Place the flour, sugar, baking powder, and salt in a bowl. (The book has instructions for making it in a food processor, but I like to make my scones by hand...less clean-up).
3. Cut the cold butter pieces into the flour mixture until it resembled course sand.
4. Add the mini chocolate chips and the 1/2 cup toffee baking bits.
5. In the small bowl, whisk together the eggs, milk, and vanilla.
6. Pour the egg mixture mix until the dough holds together in large, thick clumps. (I used my hands a bit to quickly mix it together).
7. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or knead the clumps together until they form a cohesive dough—it may seem a bit dry at first, but will come together with a few kneads.
8. Pat the dough into a circle or square about 1 inch thick. Cut into wedges or squares and place 2 inches apart on the baking sheet. Recipe yields 8 wedges (I cut mine into 16 small squares).
9. Lightly press the remaining 1/3 cup toffee chips onto the tops of the scones, dividing evenly. Bake for 14 to 17 minutes, until golden brown, especially around the bottom edges. Transfer to a rack and let cool for 5 to 10 minutes.