English Toffee Scones Food

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

ENGLISH SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
• Mix in the sugar, baking powder, and salt, and make a well in the middle.
• Pour in the milk and gently mix together until just combined.
• Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
• Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
• Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
• Bake for 12 minutes.
• Serve with clotted cream and jam.
• Enjoy!

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 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 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!

SCONES WITH CHOCOLATE CHIPS & TOFFEE BITS

Steps:

• Preheat oven 375°F
• Lightly butter two heavy large baking sheets.
• In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well.
• Stir in chocolate chips, nuts and toffee bits.
• In a large mixing bowl or bowl of an electric mixer (chill mixing bowl and beaters or whisk attachment in freezer for 15 minutes, or chill in refrigerator for one hour before whipping cream), whip the chilled heavy cream until stiff peaks form. Fold whipped cream into dry ingredients; combine well.
• Turn dough out onto a lightly floured work surface. Knead gently until soft dough forms; about 2 minutes.
• Form dough into ball and pat dough out to 1 1/4-inch thickness.
• Cut dough into 12 wedges.
• Transfer wedges to prepared baking sheets, spacing about 1-inch apart.
• For Topping:
• Brush scones with melted butter.
• Sprinkle each scone with a bit of granulated white sugar.
• Bake in preheated 375°F oven until golden brown, about 20 minutes.
• Serve warm or at room temperature.
• Store in airtight container at room temperature.
• How to toast walnuts:.
• Preheat oven to 350 degrees F.
• Toast walnuts BEFORE chopping them into smaller pieces.
• Place nuts in a single layer in an ungreased shallow pan or rimmed baking sheet such as a cookie sheet or jelly roll pan.
• (DO NOT use a baking sheet without sides or you may have nuts all over the oven if you accidentally tip the sheet when removing it from the oven.)
• Bake 5 to 10 minutes or until they are golden brown.
• A toasted walnut may look more GOLDEN than BROWN.
• They will continue to brown slightly after they're removed from the oven.
• Stir once or twice or shake the pan during toasting to aid in even browning.
• Remove from pan to cool.
• After toasting and walnuts have cooled, store any leftover toasted walnuts in the refrigerator in an airtight container for up to 1 to 2 weeks.
• Note:
• The first time you try toasting walnuts, it's better to err on the side of under-toasting than over-toasting.
• As walnuts toast, you'll notice a change in their fragrance as well as their color.
• ****Cook time does not include chilling beaters and bowl.