5 from 1 vote
Chocolate Chip Toffee Scones
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Tender, mildly sweet scones with mini chocolate chips and toffee bits.

Course: Breakfast
Cuisine: American
Author: Melissa Howell
For the Chocolate Chip Toffee Scones
  • 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
For the glaze
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
For the Chocolate Chip Toffee Scones
  1. Preheat your oven to 375 degrees F. Line two cookie sheets with parchment paper.

  2. In a large bowl, mix the flour, sugar, baking powder, and salt.

  3. Cut in the cold butter using two knives or a pastry cutter until dough looks crumbly and has small lumps.

  4. Add in the heavy cream and vanilla. Stir gently until the dough begins to cling together.

  5. Add the chocolate chips and toffee bits and stir gently again.

  6. Pour the dough out onto a lightly floured surface. Use your hands to press and gently knead the dough together into a ball.

  7. 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.

  8. Place the disks on your parchment-covered cookie sheets and cut each into eight wedges.

  9. Bake for 14-16 minutes, until edges are lightly browned. Allow to cool on the cookie sheets.

For the glaze
  1. Whisk together your powedered sugar, vanilla, and milk. If the glaze is not thick enough, you may add more powdered sugar.

  2. Drizzle over the cooled scones and allow to set and harden.