Chocolate Chip- Toffee Scones

Ingredients:

SCONES:

• 3 1/4 cups all-purpose flour
•  1/2 cup granulated white sugar
• 1 tablespoon plus 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet, milk or dark chocolate chips
• 1/2 cup pecans, toasted and then chopped into small pieces
• 1 cup chopped toffee bars (takes about 3 Heath bars) (or use toffee bits)
• 2 cups chilled heavy whipping cream

TOPPING:

• 2 tablespoons (1/4 stick) unsalted butter, melted
• granulated or coarse white sugar

Directions:

Preheat oven to 375°F. Lightly butter two heavy large baking sheets.

For the scones:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips, nuts and toffee bits.
2. In a large, chilled mixing bowl (chill bowl and beaters in freezer for 15 minutes- or in fridge for an hour), whip the cream until stiff peaks form. Gently fold whipped cream into dry ingredients; combine well. It will be sticky.
3. Turn dough out onto a lightly floured work surface. Knead gently until a soft dough forms; about 2 minutes. Form dough into 2 balls. Pat each ball out into a circle. Place each on a cookie sheet, and cut pie-like into 8 wedges. Pull each wedge out a little bit to create about 1-inch space between each wedge.

For the topping:

1. Brush the scones with melted butter. Sprinkle each scone with a bit of granulated or coarse white sugar.
3. Bake until golden brown, about 18 to 20 minutes.
4. Serve warm or at room temperature.
5. Store in airtight container at room temperature.

Amanda's Notes
This recipe is my fall back for all scones recipes. I change up the chocolate chips and toffee chips for many different things: white chocolate chips and cranberries, peanut butter chips with chopped peanuts, butterscotch chips, lemon extract and white chocolate chips and lemon zest. You name it it's possible with this recipe!