...Chocolate Chip - Toffee Scones I make. It is a recipe I found on epicuriousquite a while ago. These scones are moist unlike most scones out there.
I have often considered switching out the chocolate and toffee chips for other
options but they are so, so good as is. People in my life that aren't even that
fond of sweets love these scones.
The first time I made them I followed the recipe to a "T" with the
exception of the nuts..I omitted those. It yielded 12 scones. I then started
playing around with the recipe as well as the amount yielded. Now, I can
generally get anywhere from 40-52 scones depending on how thick and/or small I
Ingredients: 3 1/4 cups all purpose
1/2 cup sugar plus extra 1 tablespoon plus 1 teaspoon baking
1/4 teaspoon salt
Preheat oven to 375°F. Put parchment paper on two heavy large baking
Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in
chocolate chips 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 small rectangles; pat out to about 1/2-inch-thick. Cut dough into
triangles. Transfer scones to prepared baking sheets, spacing apart.
Here's the size I generally make them. I manage to get 16 per baking
Brush with melted butter. Sprinkle with additional sugar. Bake
until lightly brown, about 12-15 minutes. Best served warm.
They also freeze very well. Make sure to use them in a month or two for
best taste. Thaw and pop in the microwave for 10 seconds and it is as if they
just came out of the oven.