Chocolate Chip-Toffee Scones - Fresh Cream Cafe
Yield
2 dozenPrep
30 minCook
20 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
plus 1 tsp |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| ½ | cup |
walnuts
chopped, toasted |
|
| ½ | cup |
chocolate covered English Toffee
|
* |
| 2 | cups |
whipped cream
chilled, heavy |
|
| 2 | tablespoons |
butter
unsalted, melted |
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 769 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
plus 1 tsp |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 118 | ml |
walnuts
chopped, toasted |
|
| 118 | ml |
chocolate covered English Toffee
|
* |
| 473 | ml |
whipped cream
chilled, heavy |
|
| 3E+1 | ml |
butter
unsalted, melted |
|
| 1 | x |
sugar
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Lightly butter 2 heavy large baking sheets.
Combine flour, ½ 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 1¼ inch thick round.
Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing aparts.
Brush with melted butter.
Sprinkle with additional sugar. Bake until golden brown, about 20 mintues.
Serve warm.
