Scones With Chocolate Chips Toffee Bits 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 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-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:

• 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.

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.

RICH CHOCOLATE CHIP TOFFEE BARS

Steps:

• Pre-heat oven to 350°F Grease a 13x9x2 baking pan.
• Combine flour and brown sugar in a large bowl.Cut in butter until mixture resembles coarse crumbs.
• Add egg, mix well.Stir in 1 1/2 cups chocolate chips.
• Set aside 1 1/2 cups of the mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Bake for 10 minutes.
• Pour condensed milk evenly over hot crust.Top with 1 1/2 cups toffee bits and sprinkle reserved crumb mixture and remaining 1/2 cups chips over the top.
• Bake 25-30 minutes, or until golden brown.
• Sprinkle with remaining 1/4 cup toffee bits.
• Cool completely in pan on wire rack. Cut into bars.

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.

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.