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  1. #1
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    Nov 2011
    Southern California

    Chocolate Toffee Scone

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    Here's a scone recipe I made some time ago, from my favorite dessert cookbook called Desserts By The Yard.

    This scone is a little lighter and flakier than what I'm accustomed to. I liked the sugar and cream coating that I brushed the scones with before popping them in the oven because it added such a nice crispness and subtle crunch, in addition to giving it a bit of sweetness. The recipe is a very versatile one and you should feel free to add whatever suits your fancy. I was thinking of making chocolate chip scones but ended up chopping up some chocolate and toffee candy and mixed it into the dough. Next time, I think I’ll try some juicy raisins.

    Traditional English Scones (from Desserts By The Yard by Sherry Yard)

    2 C AP flour
    1/4 C sugar, plus more for sprinkling
    1/2 teaspoon baking soda
    1/2 teaspoon cream of tartar
    1/8 teaspoon salt
    4 oz (1 stick) cold unsalted butter, cut into 1/2-inch pieces
    1 tablespoon grated orange zest
    1 large egg
    1/4 cup heavy cream, or more as needed
    1/4 cup milk, or more as needed
    1/2 cup chocolate-toffee bits (or chocolate chips, or toasted nuts, or raisins).


    1. Place racks in upper and lower thirds of the oven. Preheat oven to 400 degrees F. Line two 12x17 inch half sheet pans with parchment paper.

    2. Sift together the first 5 ingredients into the bowl of a stand mixer fitted with a paddle attachment. Add the butter and orange zest and mix on low speed for 1 minute, until the butter and flour are broken down into pieces the size of walnut meats. Use your thumb and forefinger to flatten the "walnuts". Then take up the mixture and rub briskly between your hands.

    3. In a separate bowl, whisk together the egg, cream, and milk. Add to the flour mixture along with the chocolate toffee bits (or whatever you choose), and blend at low speed just until the dough comes together, about 10 seconds. If it seems dry, add a bit more cream or milk, a tablespoon at a time.

    4. Line your work surface with parchment, dust the parchment with flour and scrape out the dough. Shape into an 8-inch square, about 1 inch thick. You can use a rolling pin for this. Cut the dough into 2-inch squares. Flip the scones over and place on the parchment-lined pans. Brush with cream or milk and sprinkle with sugar.

    5. Bake for 15-20 minutes, until dark golden brown and puffed.

  2. #2

    Re: Chocolate Toffee Scone


    3 1/4 cups all purpose flour
    1/2 cup sugar
    1 tablespoon plus 1 teaspoon baking powder
    1/4 teaspoon salt
    1 cup semisweet chocolate chips
    1/2 cup walnuts, toasted, chopped
    1/2 cup chocolate-covered English toffee bits
    2 cups chilled whipping cream

    2 tablespoons (1/4 stick) unsalted butter, melted
    Additional sugar


    Preheat oven to 375F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 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 1 1/4-inch-thick round. Cut dough into 12 wedges.

    Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.

  3. #3

    Re: Chocolate Toffee Scone

    umm, very yummy recipe, and i will surely try this really what a great thing
    Last edited by bullmama; 11-23-2014 at 03:48 PM.

  4. #4

    Re: Chocolate Toffee Scone

    I like chocolate but i never used it in any food recipe. Its a nice recipe and like a different for me. I will try this recipe today. Good work.
    Last edited by bullmama; 09-06-2015 at 02:29 PM.

  5. #5

    Chocolate Toffee Scone

    Nice recipe and all ingredients are looking great. thanks for this healthy recipe.
    Last edited by TraciInTexas; 04-09-2016 at 08:26 AM.

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