Tuesday, March 26, 2013

Cinnamon Toffee Scones


Have you ever heard people say "no thanks, I don't like scones"?  This is what I heard from about a dozen people last week when I made these scones.  To which I would answer "ok, but they have toffee in them".  Of course, this was also followed by them taking a scone and then practically yelling "OH.MY.GOD"....."BEST SCONE EVER"!  Nobody took just one either...they were fighting over them and eating 2 or 3 each.  No joke...BEST SCONE EVER!


Seriously people.  I know that scones have a reputation for being dry, hard, hockey pucks that resemble biscuits; but, would I really do that to you?  NO!  I only make scones that are full of flavor and moisture and yummy goodness (yes...and butter, but that's beside the point)!


These scones are so easy to make (unless you don't have a food processor, then you have to do it by hand) and they are full of the best stuff....cinnamon and toffee bits!  Really, you can't go wrong with toffee!  I added the toffee bars with chocolate, chopped into little bits but you can use the packaged pre-chopped up toffee bits.


I will admit they are just as easily dessert as they are a breakfast food.  So I have made these scones three times now and every time I get the same reaction from people...."BEST SCONE EVER" and "CAN I HAVE ANOTHER ONE....PLEEEEAAASE"!  I guess this means you will have to try to make them. I dare you to try them and not LOVE them....not gonna happen!

Cinnamon Toffee Scones recipe adapted from Once Upon A Cutting Board

Ingredients:

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
2/3 cup toffee bits

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly sprinkle flour over surface.

Add the flour, sugar, baking powder, baking soda, salt, and cinnamon to the large bowl of a food processor and pulse a few times to combine. Add the butter and pulse several times until coarse crumbs form.
Add the sour cream, egg, and vanilla extract and pulse a few times until mixed in. Add toffee bits and continue to pulse until dough starts to come together to form a ball.

Transfer dough to the floured parchment paper lined baking sheet. Pat dough into a square that’s roughly 7 by 7 inches. Cut into 9 squares, then cut each square diagonally in half to make 18 triangles.

Spread scones out about 1 inch apart and place baking sheet in oven. Bake for 10-12 minutes until scones are golden. Remove from oven and let cool 5 minutes before eating. Serve warm or at room temperature.

Recipe shared on:
Chocolate, Chocolate, and More - Thursday's Treasures
21st Century Housewife - Hearth and Soul Blog Hop
Food Frenzy
Adorned From Above Blog Hop

14 comments:

  1. Oh yum, cinnamon toffee scones sound so good!

    ReplyDelete
    Replies
    1. They are...you have got to try them! :)

      Delete
  2. I want these for breakfast lunch and tea :)

    Cheers
    Choc Chip Uru

    ReplyDelete
  3. These look great but I love scones and can't imagine people who don't...

    ReplyDelete
    Replies
    1. I feel the same way Anita...but apparently not everyone does! I think they just haven't had a homemade scone! Always better!

      Delete
  4. Do you know I've never had a scone? I'm always just like "eehhhhh I'd rather have a muffin of cake" but you are totally right: throw some toffee in there and I am IN LOVE :D What an awesome treat Becky!

    ReplyDelete
    Replies
    1. OMG!! You have to try one! Can't believe you never have!

      Delete
  5. Your scones sound absolutely amazing, and they look so delicious. I really like the cinnamon toffee combination. I can see why everyone had 2 or 3 - I would too :)

    ReplyDelete
    Replies
    1. Thanks so much April! The cinnamon and toffee combo were a new one for me and I loved it!

      Delete
  6. Cinnamon and toffee are two favorite flavors for me, often something I even add to coffee. Your scones look perfectly textured and delicious. Can't wait to try these as a gluten-free recipe -- thanks for sharing on Hearth & Soul Hop. :)

    ReplyDelete
    Replies
    1. Ooooh! I will have to try that in my coffee....sounds delish!

      Delete
  7. Okay I am making these as soon as I get home. Yum!
    Come share them at Tuesday Trivia @ https://www.memoriesbythemile.com/
    Wanda Ann @ Memories by the Mile

    ReplyDelete
    Replies
    1. Thanks so much Wanda!!! I will check it out!

      Delete