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Chocolate Chip-Toffee Scones - Fresh Cream Cafe

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Recipe

 

Yield

2 dozen

Prep

30 min

Cook

20 min

Ready

50 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 ¼ cups all-purpose flour
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½ cup sugar
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1 tablespoon baking powder
plus 1 tsp
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¼ teaspoon salt
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1 cup semi-sweet chocolate
semi-sweet chips, null, null
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½ cup walnuts
chopped, toasted
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½ cup chocolate covered English Toffee
*
2 cups whipped cream
chilled, heavy
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2 tablespoons butter
unsalted, melted
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1 x sugar
* Camera

Ingredients

Amount Measure Ingredient Features
769 ml all-purpose flour
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118 ml sugar
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15 ml baking powder
plus 1 tsp
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1.3 ml salt
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237 ml semi-sweet chocolate
semi-sweet chips, null, null
* Camera
118 ml walnuts
chopped, toasted
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118 ml chocolate covered English Toffee
*
473 ml whipped cream
chilled, heavy
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3E+1 ml butter
unsalted, melted
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1 x sugar
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 69129% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 230mg 10%
Total Carbohydrate 36g 36%
Dietary Fiber 4g 15%
Sugars g
Protein 31g
Vitamin A 8% Vitamin C 0%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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