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One of my favorite scones is a Toffee Scone. Here’s an easy how-to recipe to make these delicious scones. They are always a favorite for my family and when I give an afternoon tea. They start with a basic sweet scone recipe and add toffee pieces. This scone was referenced in the recent Teas The Season post on Having A Virtual Mothers Day Tea https://teastheseason3.com/have-a-virtual-mothers-day-tea/
Here’s Toffee Scones – An Easy How-To Recipe.
Ingredients
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Butter
- Egg
- Buttermilk
- Vanilla
- Toffee Bits (without chocolate)
I make this recipe in my food processor but you can make these scones by hand. Instructions for the hand method are listed in the recipe notes. Either way they are absolutely delicious.
One of the critical things for a great scone is very cold butter. Since it is critical to make sure your butter is chilled to the last possible moment, you will want to have everything ready to combine. This recipe is laid out with that in mind.
Assemble the Dry Ingredients
In the bowl of your food processor, place the flour, sugar, baking powder and baking soda. Pulse to combine.
Assemble the Liquid Ingredients
Measure your buttermilk into a bowl or in your measuring cup. Add the egg and vanilla and whisk with a fork to combine. Set aside.
Measure out the Toffee Bits
You will want to measure out your toffee bits and set aside. These little bites of goodness can be hard to find. I use Heath Toffee Bits….without the chocolate. I love English Toffee and this recipe gives me the taste of the toffee in a scone. This product is hard for me to find at times and when I do, I grab at least a couple bags and toss them into my freezer. Walmart carries them all year round https://www.walmart.com/ip/Heath-Bits-O-Brickle-English-Toffee-Baking-Bits-8-Oz/10311959
Prepare the Butter
You will want to prepare your butter at the last minute. Remember that you want this to be very chilled when you incorporate this into your scone. Cut the butter up into small pieces so its easy to incorporate, whether you are using your food processor or doing this with a pastry cutter.
Putting the Scone Dough Together
Since you have already pulsed and combined your dry ingredients, you are ready to put the whole thing together.
The next step is incorporating the butter into the dry mixture. Place the butter in the bowl and pulse until you get pea sized pieces.
Once you have achieved this, pour in the milk, egg and vanilla mixture and pulse until you begin to see the crumbs come together. Don’t over pulse this mixture. You still have the toffee bits to add.
Add the toffee bits and pulse just to combine.
Turn the dough out onto a floured surface. The mixture will be crumbly but will come together easily.
Form the dough into a rectangle or a circle. Use your hands or a rolling pin to pat into the shape. The dough should be 1 – 1 1/4 inch thick. Cut into triangles and place on a prepared baking sheet. I like to use my silicon pad but you can line with parchment as well.
Baking and Storing the Scones
Bake in a 325 degree oven for 15 minute or until golden brown. Remove from oven and let cool on the baking sheet for 10 minutes. Remove the scones from the baking sheet and complete cooling on a baking rack.
These scones can be made ahead and frozen unbaked. To bake, take out of freezer and place on baking sheet. Bake as directed for 15 minutes in a 425 degree oven. The scones will spread a little when baked but still retain their shape and height.
You can also freeze baked. Just bring to room temperature and then reheat in a 300 degree oven for 10 – 15 minutes. And enjoy.
I serve these scones many ways. Of course traditionally, with curd and cream or jam but also with fresh berries and a dollop of whipped cream. And sometimes, just with simple butter.
Toffee Scones – An Easy How-To recipe brings a basic recipe to life with that nice sweet taste of toffee. Give me a nice afternoon, a hot cup of tea, a toffee scone and sweet conversation….life is full! Enjoy.
Toffee Scones
A sweet scone with toffee bits added. Not overly sweet, this scone gives you a great basic recipe with toffee taste.
Course afternoon tea
Keyword afternoon tea scones, anise, scones, toffee pieces, toffee scones
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Ingredients
- 2 cup all purpose flour, sifted
- ⅓ cup sugar
- ½ tsp baking soda
- 1½ tsp baking powder
- 6 tbsp cold unsalted butter, cut into small pieces
- ½ cup buttermilk
- 1 egg
- 1 tsp vanilla
- ¾ cup toffee bits
Instructions
Preheat oven to 425°
Place flour, sugar, baking soda and baking powder in bowl of food processor. Pulse to mix.
In separate bowl, mix buttermilk, egg, and vanilla. Set aside.
Measure out ¾ cup of toffee bits
Cut butter into pieces. Place in bowl of food processor and pulse until mix resembles small peas.
Pour in milk, egg and vanilla mixture. Pulse until incorporated into large crumbs.
Add toffee bits and pulse until mostly incorporate. Don't over mix.
Pour out mixture onto floured surface. Knead until completely incorporated. May be crumbly.
Using hands or rolling pins, form into large rectangle or circle. Sprinkle top of mixture with a light dusting of flour. Cut into triangles.
Place on prepared baking sheet – lined either with silicon baking pad or parchment paper.
Bake for about 15 minutes or until golden brown.
Let cool on baking sheet for 10 minutes. Remove to rack to finish cooling.
Notes
These scones can be make ahead and frozen unbaked. When you want to bake them, just remove from freezer, place on baking sheet and bake for 15 minutes in 325 degree oven.
These scones can also be baked and then frozen. Bring to room temperature and warm in 300 degree oven for 10 -15 minutes prior to serving.
This recipe works well in a food processor or can be done by hand. Simply follow the same recipe, but cut the butter into the dry ingredients using a pastry cutter until pea sized pieces of butter. Pour in the liquids to combine. Add the toffee bits and mix. As with the food processor recipe, turn out the mixture to a floured surface and finish for baking.
