Chocolate and Toffee Chip Scones

Chocolate and Toffee Chip Scones

Recipe from the Fresh Cream Café in Ann Arbor Michigan

Yield – makes about 12 wedges

Ingredients

3 ¼ cups all purpose flour

½ cup sugar

1 Tablespoon + 1 teaspoon baking powder

¼ teaspoon salt

1 cup semisweet chocolate chips

½ cup chocolate covered English toffee bits (you can buy these in the baking dept of the

                                                                               grocery store  or you can crunch up Skor bars)

2 cups chilled whipping cream

2 Tbsp (1/4 stick) unslated butter, melted

Additional sugar

 

Preparation

Preheat oven to 375 degrees F. Lightly butter 2 heavy large baking sheets. Combine flour, ½ cup sugar, baking powder, and salt in a large bowl.  Stir in chocolate chips and toffee bits.  Set aside.  Beat cream in medium bowl until stiff peaks form.  Fold whipped cream into dry ingredients.  Turn dough out onto a lightly floured surface. Knead gently until soft  dough forms, about 2 minutes.  Form dough into a ball. Pat out to form one ¼ inch thick round.  Cut dough into 12 wedges.  Or, for circular scones, use circle cookie cutter or top of a glass cup to cut out  circles. Transfer wedges or circles to prepared baking sheets, spaced apart.  Brush with melted butter.  Sprinkle with additional sugar.  Bake until slightly golden, about 20 minutes.