I am glad I was not born before tea.
Chocolate Chip Toffee Scones
3 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet mini chocolate chips
1/2 cup almonds, toasted and chopped
1/2 cup chocolate-covered English toffee baking bits
2 cups cold whipping cream
For Topping:
2 tablespoons unsalted butter, melted
granulated sugar
Preheat oven 375 degrees and lightly butter two 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 the cream in separate large bowl until stiff peaks form, fold into dry ingredients. Turn dough out onto lightly floured surface, knead lightly until a soft dough forms. Gently shape into a circle and with serrated knife cut into wedges. Place on baking sheets a few inches apart. Brush with melted butter and sprinkle with sugar. Bake until golden brown, about 20 minutes.
3 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet mini chocolate chips
1/2 cup almonds, toasted and chopped
1/2 cup chocolate-covered English toffee baking bits
2 cups cold whipping cream
For Topping:
2 tablespoons unsalted butter, melted
granulated sugar
Preheat oven 375 degrees and lightly butter two 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 the cream in separate large bowl until stiff peaks form, fold into dry ingredients. Turn dough out onto lightly floured surface, knead lightly until a soft dough forms. Gently shape into a circle and with serrated knife cut into wedges. Place on baking sheets a few inches apart. Brush with melted butter and sprinkle with sugar. Bake until golden brown, about 20 minutes.
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