i have become known for the...

Posted on April 13, 2012 by Debbie Kuhn | 0 Comments

...Chocolate Chip - Toffee Scones I make.  It is a recipe I found on epicurious quite 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 make them. 

3 1/4 cups all purpose flour
1/2 cup sugar plus extra
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 bag of Ghirardelli 60% cacao bittersweet chips
1 bag of Heath Toffee Bits (without chocolate)
2 cups chilled whipping cream

Preheat oven to 375°F. Put parchment paper on two heavy large baking sheets.
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 sheet.
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. 

Posted By: debbie  On: 2009-07-09 12:14:57

Posted in 4 foodies

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