Diana's Desserts - www.dianasdesserts.com
See more recipes in Breads - Biscuits - Rolls - Scones

Chocolate Chip Toffee Scones

in Guest Recipe Book

Average Rating: 
(total ratings: 5)
[Read reviews] [Post a review]
Servings: 12
 
Comments:
Truly and most probably the best scones I have ever baked, OR for that matter, ever eaten. The chocolate chips and chocolate-covered English Toffee Bits just "ooze" when you take your first bite into the scone. So if you really want to experience these scones at their very best, eat them when they're still just a touch warm. Otherwise, they are still terrific once they have cooled, and I think even better the next day. Really "To die for" with a good cup of coffee or tea, or a big glass of milk.....Diana

Ingredients:
Scones:
3 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon PLUS 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet, milk, or dark chocolate chips
1/2 cup walnuts, toasted and then chopped into small pieces* (See Below on How to Toast Walnuts)
1/2 to 1 cup chocolate-covered English Toffee Bits (I recommend Hershey's Heath Milk Chocolate English Toffee Bits)
2 cups heavy cream, chilled

Topping: (before baking)
2 tablespoons (1/4 stick/1 oz/28 gm) unsalted butter, melted
Granulated or coarse white sugar

Instructions:
Preheat oven 375°F (190°C). Lightly butter two heavy large baking sheets.

In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix welll. 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 or coarse white sugar. Bake in preheated 375°F (190°C) oven until golden brown, about 20 minutes. Serve warm or at room temperature. Store in airtight container at room temperature.

Makes 12 scones.

How to Toast Walnuts

Oven-Toasting

1. Preheat oven to 350 degrees F.
2. Toast walnuts BEFORE chopping them into smaller pieces.
3. 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.)
4. 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.
5. Remove from pan to cool.
6. 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.

Stove-Top Toasting

Stove-top toasting works well for small batches of walnuts. With this method, the parts of the walnuts touching the skillet may become darkest, unlike the oven method where the walnuts become more of an overall golden color.
1. Toast walnuts BEFORE chopping them into smaller pieces.
2. Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. Watch walnuts closely when using this method as it's easy to burn them.
3. Stir or toss walnuts frequently for even toasting.
4. Remove from pan to cool. Store cooled leftover toasted walnuts in the refrigerator in an airtight container for up to 1 to 2 weeks.

Source for Scone Recipe: Adapted from Bon Appétit Magazine Recipe, September 1997

Source for How to Toast Walnuts: Diana's Desserts.

Photograph taken by Diana Baker Woodall© 2004

Date: April 25, 2004

Reviews

Reviewer: Gale
Rating: 
Review:
FABULOUS! The best scones I have ever had and easy to make! Everyone loves them!

 
Reviewer: Diana
Rating: 
Review:
These scones have made me the hit of all get-togethers. They are delicious!

 
Reviewer: linda
Rating: 
Review:
Loved this scone! It is very tender and sweet. One of the best I have ever made!

 
Reviewer: Sadie
Rating: 
Review:
I've made these scones several times, and they truly are "to die for". They're crusty on the outside and lovely and delicate inside. They freeze beautifully. To reheat just pop them into a 350° oven, uncovered, for about 10 minutes. Delicious!!

 
Reviewer: AC
Rating: 
Review:
Very tasty and light! But worried about the consistency of the cream/dry ingredients mixture. What's the best way to mix them consistently, and not be overdoing the dough?

 

Add Your Review

  YOUR NAME (required)
  YOUR EMAIL ADDRESS (required)
 (Excellent)
 (Very Good)
 (Good)
 (Could be Better)
 (Poor)
   RATING (required)
YOUR REVIEW:

More Recipes in this Section

100% Stone Ground Whole Wheat Bread Amish Friendship Bread and Starter Angel Biscuits Apple Lady Scones Apricot-Cream Scones Bagels Baking Powder Biscuits Basic Pizza Dough Basic Shortcake Biscuits Basic White Bread Bite Size Cream Cheese Biscuits Braided Cinnamon Loaf Bread Machine Australian Damper Bread Bread Machine Challah Bread Bread Machine Egg Bread Bread Machine Fruity Loaf Bread Machine Italian Olive Bread Bread Machine Pizza Dough Brioche à tête Brioche Loaf Butter Croissants Buttermilk Biscuits Buttery Flaky Biscuits Challah Bread Or Braided Egg Bread Cheddar Cheese Herb Bread Cheddar Cheese Scones Cheese Biscuits Cheese Biscuits Chocolate Chip Rum Raisin Scones Chocolate Chip Toffee Scones Ciabatta Classic Blueberry Cream Scones Classic Scottish Scones Clover Leaf Dinner Rolls Cloverleaf Rolls Topped with Poppy Seeds Cottage Cheese Pan Rolls Country Rye Bread Country Rye Bread (Bread Machine Method) Country Style French Bread Country Style Sour Cream Bread Cranberry Orange Scones Cranberry Tea Buns Cranberry-Orange Spice Scones Cranberry-Pecan Rye Bread Croissants Croutons Crusty Hard Rolls Daisy Twist Bread with Lemon Glaze Dark Chocolate Chip Scones Diet Coke Yeast Bread Dried Blueberry and Spice Swirled Bread Dried Cherry Cream Scones Easy and Quick Apple and Cheese Bread Easy Corn Tortillas Easy Flour Tortillas English Muffin Bread English Muffins Fancy Double Drizzled Chocolate Chip Scones Fan-Tan Dinner Rolls Flour Tortillas Food Processor Pizza Dough French Sourdough Bread Fresh Corn Spoon Bread Garlic Cheese Baguette Garlic-Herb Croutons Gingerbread Scones Harvest Bread Hawaiian Aloha Bread
Hawaiian Aloha Bread Herb Cheese Biscuits Honey Oatmeal Wheat Bread Honey Wheat Bread or Rolls Honey Whole Wheat Nut Bread Italian Bread Jam Scones Jamaican Hard Dough Bread Jammer Cream Scones Karas Grilled Chive Bagels Kenny's Cinnamon Bun Scones Lemon Curd and White Chocolate Filled Scones Lemon-Lime Scones Lovely Lemon Biscuits Maple-Pecan Scones Maryland Beaten Biscuits Mayo Tuna Buns Mazanica - Nana's Buttery Raisin Rolls Mexican Buns Mini Walnut Soda Breads Nanny's Buttermilk Biscuits New York Style Pretzels Old Southern Beaten Biscuits Onion Cheddar Beer Bread Orange Cream Cheese Beaten Biscuits Orange Cream Cheese Biscuits Orange-Poppy Seed Scones Pane Francese Parker House Rolls Pecan and Walnut Bread Pesto Bread Loaf Plum Scones Portuguese Sweet Bread Pumpkin Pistachio Scones Pumpkin Scones Red Lobster Style Biscuits Rosemary-Olive Bread Rustic Parmesan Cheese Bread Sadie's Soda Bread Sage Scones Sally Lunn Rolls Seasoned Cheese Biscuits Soda Bread with Dark Chocolate and Orange Peel Soft Pretzel-Bread Machine Method Soft Pretzels-Hand Made Method Sourdough Bread Sourdough Starter Sourdough Starter and Sourdough Bread Recipe Sourdough Starter for Bread Machine Southern Style Spoon Bread Tarragon Rolls The Very Lightest Ciabatta Toasted Almond Biscuits Toasted Hazelnut Scones with Chocolate Morsels To-Die-For Cream Scones Toffee-Latte Scones Topping and Spreads For Scones and Biscuits Traditional White Soda Bread Two Corn Bread Ultimate Sourdough Baquettes Walnut Raisin Bread West Country Scones with Strawberry Butter White Chocolate-Macadamia Nut Scones Whole Grain Country Bread Whole Wheat Bread Whole Wheat Bread (Bread Machine Method) Whole Wheat Pita Bread Yorkshire Pudding to Serve with Roast Beef Zopf Bread