Tender, mildly sweet scones with mini chocolate chips and toffee bits. A wonderful treat for breakfast or brunch!
“Mom, you have to try these scones! They are delicious!”
I came down late for the complimentary breakfast at our hotel. My family was already half-way done with their meal, but my nine-year-old was ebullient about her recent discovery.
“Mom, you HAVE to make scones when we get home. These are SO GOOD.” I tried one. She was right.
The fact is, even though I had seen scone recipes and pictures all over Pinterest for years, I had never tried one. They looked like dry, crumbly biscuits to me. But boy, was I wrong about them! Scones are actually super tender, sweet, delectable morsels that melt in your mouth and give you feelings that no other breakfast food can.
So I searched up a recipe and discovered the secret to these cute wedges of deliciousness. Cream, and lots of it. Oh, and a bunch of butter, too. What I’m telling you here is that this is not a low-fat food. But it’s totally worth it to indulge in these treats every once in a while.
Tips for making Chocolate Chip Toffee Scones:
- Use frozen butter if you can. I grated mine with a cheese grater to make it easy to incorporate and distribute. You can cut it in with two knives in a criss-cross motion, or use a pastry cutter.
- It’s best to make these by hand rather than using a mixer. We want to mix everything as little as possible so we don’t build up gluten.
- Use mini-chocolate chips. You can get more chocolate flavor evenly distributed throughout the scones this way.
- You can make your own toffee bits by smashing up a Heath candybar. You can also purchase bags of toffee bits in the same section as the chocolate chips at your local grocery store.
- This recipe makes 32 small scones. You can easily cut the recipe in half if you don’t want to make so many scones.
Steps for making Chocolate Chip Toffee Scones:
You’ll first want to preheat your oven to 375 degrees F. Line two cookie sheets with parchment paper. (I love this stuff! Nothing sticks to it!)
In a large bowl, mix 4 cups of flour, 1/2 cup granulated sugar, 4 teaspoons baking powder, and 1/2 teaspoon of salt.
Then add in your butter. If you don’t grate it, cut it up into small squares before adding it to your flour mixture.
Cut in the butter until your dough looks crumbly. It should have some lumps.
Next you want to add 1 cup of heavy cream and 1/2 teaspoon of vanilla extract to your mixture. Gently stir it until dough starts to cling together.
Add 1 cup of mini chocolate chips and 1/2 cup toffee pieces and gently stir.
At this point, your dough is probably not sticking together, but that’s o.k. Pour it out onto a lightly-floured surface and then use your hands to press and gently knead the dough together into a ball. Then break the ball into four even pieces and form each into a disc about five inches in diameter and 1/2-inch to 3/4-inches thick. Place them onto your parchment-lined cookie sheets and cut each into eight wedges.
Bake for 14-16 minutes until edges just barely brown. While scones are cooling, whisk together a glaze with 1 cup powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract. Drizzle over the cooled scones.
Serve and enjoy!
This recipe adapted from Mini Chocolate Chip Scones on Sugar Spun Run.
Tender, mildly sweet scones with mini chocolate chips and toffee bits.
- 4 cups all purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, very cold
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1/2 cup toffee bits
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Preheat your oven to 375 degrees F. Line two cookie sheets with parchment paper.
In a large bowl, mix the flour, sugar, baking powder, and salt.
Cut in the cold butter using two knives or a pastry cutter until dough looks crumbly and has small lumps.
Add in the heavy cream and vanilla. Stir gently until the dough begins to cling together.
Add the chocolate chips and toffee bits and stir gently again.
Pour the dough out onto a lightly floured surface. Use your hands to press and gently knead the dough together into a ball.
Divide the ball into four equal parts and press each into a disk about 5 inches in diameter and 1/2-inch to 3/4-inches thick.
Place the disks on your parchment-covered cookie sheets and cut each into eight wedges.
Bake for 14-16 minutes, until edges are lightly browned. Allow to cool on the cookie sheets.
Whisk together your powedered sugar, vanilla, and milk. If the glaze is not thick enough, you may add more powdered sugar.
Drizzle over the cooled scones and allow to set and harden.
For more great breakfast ideas, check these out!