Ever had one of those days where you just forget a whole bunch of stuff? Yeah that happened to me last week while I was making these scones.
I guess my baking skills have gotten rusty since I really haven’t been baking as much as I usually do. You see I forgot to add the butter to these and didn’t realize until after they were halfway baked. Seriously, who forgets the one ingredient that makes things taste like heaven?
When I pulled the scones out of the oven to let the pan cool so I could start a fresh batch, I realized the cream I was using was chunky, not pleasant. I seriously don’t know where my head was when I was first making these.
This scone recipe yields a dense biscuit-like pastry, but the toffee chips and the chocolate drizzle makes it all the worth while to eat. And it is perfectly acceptable to at this for breakfast (since scones are breakfast foods) and dessert (because of the sweet chips and chocolate on top)
Toffee Scones with Chocolate Drizzle
Hardly adapted from The Pastry Affair
Makes about 10-12 scones
2 cups unbleached all-purpose flour
1 tbsp. sugar
1 tbsp. baking powder
pinch of salt
6 tbsp. unsalted butter, chilled and cubed
½ cup heavy whipping cream
1 egg, room temperature
½ cup toffee pieces
¼ cup semi-sweet chocolate chips, melted
Preheat the oven to 350 F. Line a baking tray with parchment paper
In a large bowl, combine the flour, sugar, baking powder, and salt. Rub the butter into the four with the tips of your fingers until the flour looks like coarse sand. Mix in the toffee pieces.
In a small bowl or cup, whisk together the cream and egg. Pour mixture into the flour mixture and stir until the dough comes together.
Place dough onto a lightly floured surface and form the dough into a circle. Flatten the dough until roughly 1 inch thick. Cut dough using a circular cutter (I just used one of my mom’s wine glasses). Place pieces onto prepared baking sheet. Bake for 20-25 minutes, or until lightly browned. Allow to cool completely before topping with the melted chocolate.