Toffee Nut Scones
Servings 8 Servings
Ingredients
- 2 cups flour
- 2 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 1 stick of butter frozen and cut into chunks
- 1/2 cup half and half
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 cup Heath/toffee nut crumbles
Instructions
- Combine the flour, baking soda, salt, cinnamon and brown sugar in a food processor and pulse a few times to mix.
- Add the chunks of butter and pulse several times until you have pea sized crumbles. (you can also do this with a fork if you don’t have a food processor.) Be careful not to pulse too much or the butter will soften/melt.
- In a separate bowl mix the half and half, egg, and vanilla extract
- Combine wet and dry ingredients until they make a rough looking dough. Add in the toffee nut crumbles and mix with your hands until thoroughly combined and you have a more smooth looking dough.
- Shape the dough into a circle and cut into 8 Pieces for large servings. You can also make a square and then cut into smaller portions which is what I usually do for about 16 servings.
- Place on a baking sheet and refrigerate for 15 minutes. The butter needs to be cold for the best consistency so don’t skip this step.
- Preheat oven to 350°F. Bake for 22-25 minutes. Cool and serve.