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
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
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
Adorned From Above Blog Hop