Chocolate Chip Toffee Scones Food

TOFFEE CHOCOLATE CHIP SCONES

Steps:

• Whisk together flour, salt, baking powder, and sugar in a large mixing bowl. Grate the butter in. (You want it very cold!) Stir in the chocolate chips and toffee bits. Add the cream and stir gently. Knead a few times till dough comes together. It will be crumbly at first, but it will come together.
• Pat into a 1" thick circle. Cut in wedges and place on a cookie sheet about 1" apart. Brush tops with cream or milk. Sprinkle with sugar if desired.
• Bake at 400° for about 15-18 minutes or till light golden brown. For an even more decadent treat, drizzle the tops with melted chocolate chips.

CHOCOLATE CHIP-TOFFEE SCONES

Steps:

• 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.

CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 400°F Lightly grease (or line with parchment) a baking sheet.
• In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder till thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.
• Whisk together the cream , eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
• Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.
• Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you'll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan.
• Bake the scones for 20 minutes, until they're golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.

CHOCOLATE CHIP SCONES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the chocolate chips. Set aside.
• In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
• Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
• Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball. It doesn't have to be smooth. Rough and shaggy is good.
• Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
• Brush the tops of the scones with more buttermilk and sprinkle with coarse sugar if using.
• Bake for 20 minutes or until golden brown.

CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425F.
• Grease baking sheet.
• In large bowl, combine flour and sugar.
• With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
• In small bowl, combine milk, egg and vanilla.
• Add to dry ingredients along with chocolate chips and mix with fork until mixture clings together and forms a soft dough.
• Turn dough out onto lightly floured surface and knead gently 5-6 times.
• With lightly floured rolling pin, roll dough into a 7" round.
• Cut into 4 wedges.
• Place scones, 1" apart, on greased baking sheet.
• Pierce tops with tines of fork.
• Bake scones 18-20 min.
• or until golden brown.
• Serve warm.
• Makes 4 scones.

ENGLISH TOFFEE SCONES

Steps:

• Preheat oven to 450°F degrees.
• Combine flour, sugar, baking soda, and baking powder.
• Cut in butter.
• Add buttermilk, egg, and vanilla.
• Mix in toffee chips.
• With floured hands, form dough into a ball and spread it out into an 8-inch diameter circle onto an ungreased cookie sheet.
• Cut into wedges.
• Sprinkle excess flour, toffee chip mixture with a tablespoon or so of brown sugar onto the top.
• Bake for about 15 minutes.

CHOCOLATE CHIP TOFFEE SCONES

Steps:

• Preheat oven 375,& lightly butter 2 heavy large baking sheets.
• In large bowl, combine the flour, 1/2 cup sugar, baking powder and salt.
• Stir in chocolate chips, nuts and toffee.
• Beat cream in separate large bowl until stiff peaks form; fold into dry ingredients.
• Turn dough out onto lightly floured surface and knead gently until a soft dough forms.
• Place wedges on baking sheets, spaced apart.
• Brush with melted butter.
• Sprinkle with sugar.
• Bake until golden brown, approximately 20 minutes.
• Serve warm and enjoy!

CHOCOLATE CHIP SCONES

Steps:

• Mix flour and baking powder in a bowl.
• In another bowl, with an electric mixer, beat butter on high speed until creamy. Add (all) sugar and beat 3-5 minutes more until pale and fluffy. Add eggs one at a time, beating after each. Mix in buttermilk then scrape down the sides of the bowl. Reduce speed to low and add flour mixture; mix only until blended.
• Fold in the chocolate chips.
• Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, about 2 inches apart.
• Loosely cover dough with plastic wrap and refridgerate about 45 minutes. (or freeze, and when hard, remove to a plastic bag and freeze for up to 6 weeks).
• Heat oven to 350 degrees.
• Uncover scones (or take frozen ones out of freezer) and bake 15 minutes. Turn down the heat to 325 degrees and bake about 13 minutes longer, or until pale golden brown. Cool, uncovered, on a wire rack.

TOFFEE MILK CHOCOLATE CHIP COOKIES

Steps:

• In a medium to large sized bowl, add in flour, baking soda, and salt. Whisk well to combine, then set aside.
• In a stand mixer (fitted with the paddle attachment), add the butter, brown sugar, and white sugar, and beat for 3 minutes, it should look light and fluffy, and doubled in volume
• In a separate bowl, whisk together the eggs, yolk and vanilla, then add to the batter and beat on high for another 2 minutes, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the milk chocolate and Skor bits, and fold with a spatula until well dispersed.
• Prepare a baking sheet with parchment paper. Using your hands or a scoop, arrange cookies to be about 2 tbsp each. Place all the cookies onto the baking sheet (do not worry about arrangement yet), and place into the freezer for 30 minutes to rest (don't skip, see above!)
• Preheat oven to 350°F.
• Remove baking sheet from the freezer, and arrange cookies evenly onto 3 baking sheets fitted with parchment paper (I do 6-8 per sheet). Place into the oven and bake for 11-13 minutes.
• Note: If baking in batches, keep cookies cold before baking by keeping them in the fridge.