Better Than Starbucks?...you know it!

I never liked Starbucks' scones....they were always dry and crumbly. So I was kind of turned off of scones for a very long time....but I decided to give them another try. This yummy recipe comes from Sur La Table's The Art and Soul of Baking. I give you a buttery, chocolatey, toffee chippy, scone.... Chocolate Toffee Scones!

These are the easiest to make, the dough shapes with ease, cuts perfectly and doesn't stick at all. Make them...you wont regret it.

Chocolate Toffee Scones

Recipe courtesy of The Art and Soul of Baking

Ingredients

2 cups all purpose flour

1/4 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 stick cold unsalted butter, cut into 1/2 inch cubes

1/2 cup mini chocolate chips

1/2 cup plus 1/3 cup toffee baking bits

2 large eggs

2 tbsp milk

1 tbsp vanilla extract

Directions

1. Preheat the oven to 400 F and position an oven rack in the center. Line the baking sheet with parchement paper or a thin silicone mat. Place the flour, sugar, baking powder, and salt in the bowl of the food processor and process for 10 seconds to blend well. Add the cold butter pieces and pulse 5 times a 1 second intervals, or until the butter is cut into medium pieces. Add the mini chocolate chips and the 1/2 cup toffee baking bits but do not blend them in. In the small bowl, whisk together the eggs, milk, and vanilla until well blended. Pour the egg mixture into the processor and pulse another 25 times, or until the dough holds together in large thick clumps.

2. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or kneed the clumps together until they form a cohesive dough - it may seem a bit dry at first, but will come together with a few kneads. Pat the dough into a circle 7 inches in diameter and about 1 inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.

Like this:

3. Lightly press the remaining toffee baking chips onto the tops of the scones, dividing evenly. Bake for 14 - 17 minutes, until fully risen and golden brown, especially around the bottom edges. Transfer to a rack and let cool for 5 to 10 minutes. Serve the scones warm or at room temperature.

That's it, easy peasy. These were so yummy...they didn't last long at all. And you don't need butter or jam or honey with these...they are nice a sweet on their own..but not too sweet. Just right!

Make them. You will not be disappointed. These will go in the rotation for weekend breakfasts for sure. Jason loved them...ate two in no time!

Take care,

Tania

Love Big, Bake Often