Cut butter with flour, sugar, salt and baking powder in a medium bowl.
Fold in toffee bits and instant cappuccino. Make a well in the dry
ingredients. Put bowl in freezer for 30 minutes.
In a separate bowl, beat eggs and cream. Pour into dry ingredients in
the chilled bowl. Mix with a fork.
Make two balls on wax paper. Dough will
be dry. Pat each ball into a circle 1 inch thick. Score triangles into
dough. Do not separate.
Bake on cookie sheet at 400 degrees F (200 C) for 10 minutes. Reduce heat to 300 degrees F (148-150 degrees C) and bake 10 more minutes.
When scones are cool, drizzle caramel ice cream topping over them, if desired.
Makes 8-10 scones.
Approximate values per serving (1 scone): 262 calories, 14 g fat, 69
mg cholesterol, 3 g protein, 31 g carbohydrates, 0 fiber, 210 mg sodium, 48 percent calories from fat.
Submitted By: Lynne Parrish
Date: May 31, 2003