- CHOCOLATE CHIP TOFFEE SCONES
- Submitted by Gail Amand - adapted from Epicurious.com
- 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 SMC whipping cream
- 2 tablespoons (1/4 stick) unsalted SMC butter, melted
- Additional sugar
Preheat oven to 375°F. 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.
Tuesday, May 14, 2013