Diana's Desserts - www.dianasdesserts.com

Chocolate Chip Toffee Scones

Servings: 12
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

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

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


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.

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