My mom is having a tea party today, and I am whipping up a few tea time treats for her. No tea party is complete, of course, without scones. I wanted to do something a little different, instead of the classic plain scone with butter and jam (although I certainly love the classic.)
I saw this recipe for mini toffee scones on Pinterest and I decided to give them a whirl. However, when I bought toffee chips I wasn’t paying close enough attention and I ended up with Heath bar toffee chips that had chocolate in them as well as toffee.
I calmed down when I realized that adding chocolate to something (especially toffee) never made it anything but better.
Enjoy them with your tea and if you really want to indulge, add a pat of butter.
Recipe adapted from Once Upon a Cutting Board
Makes about 24 mini scones
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
2/3 cup toffee bits (I used Hershey’s Heath toffee bits. They should be located with the rest of the chocolate chip bags.)
Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly sprinkle flour over surface.
Add the flour, sugar, baking powder, baking soda, salt, and cinnamon to the large bowl of a food processor and pulse a few times to combine. Add the frozen butter and pulse several times until coarse crumbs form.
Add the sour cream, egg, and vanilla extract and pulse a few times until mixed in. Add toffee bits and continue to pulse until dough starts to come together to form a ball.
Transfer dough to the floured parchment paper lined baking sheet. Pat dough into a square that’s roughly 7 by 7 inches. Cut into 12 squares, then cut each square diagonally in half to make 24 triangles.
Spread scones out about 1 inch apart and place baking sheet in oven. Bake for 14-17 minutes until scones are golden. Remove from oven and let cool 5 minutes before eating. Serve warm or at room temperature.