Wednesday, November 10, 2010

Toffee Scones

These scones have been a real hit every time that I have made them. Scones are a lot like cookies, but more fluffy in texture and normally less sweet. They are perfect with hot chocolate.

Toffee Scones

Makes 8 big scones or 16 little scones . Preheat oven to 400°.

• 3 C. Flour
• 1/3 C. Sugar
• 2 1/2 tsp. Baking Powder
• 3/4 tsp. Salt
• 1/2 tsp. Baking Soda
• 1 C. Chilled Butter in tablespoon-sized chunks
• 1 C. Chilled Sour Cream
• 1/2 C. Toffee Chips

• Glaze (preferred): Mix 2 cups powdered sugar with ¼ cup milk (after baking)
• Sugar Crust: small amount of milk and sugar (before baking)

Combine all of the dry ingredients in a mixer or food processor and mix until combined. With the machine running, add the chunks of butter until mealy. Add all of the sour cream and mix but do not over mix. Remove from machine and place on floured surface. Knead in toffee chips using dustings flour to moderate the stickiness. Divide in two equal balls of dough make discs of each about 1 inch thick. Cut into 8 small wedges each for a total of 16 (or one big disc cut into 8 big pieces). If using Sugar Crust topping: brush the wedges with milk and sprinkle with sugar before baking - use plenty of sugar, it makes a wonderful crust on top.

Put foil on a cookie sheet and spray coat it, spread out the wedges (about 8 small ones to a cookie sheet). Bake until lightly golden on top about 12-15 minutes. If using glaze topping: Using a pastry brush, coat top and sides of scones. Repeat until desired amount of glaze is achieved (2 coats recommended). Let sit until glaze is dry.

TIP: These freeze really well. Follow the recipe up to the point where you would bake them and pop them in the freezer instead. After they are frozen put them in a freezer bag. When you are ready to bake them, put them in the oven frozen - increase the cooking time by a few minutes.

Adapted from Steever House Bed & Breakfast

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