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Two toffee nut scones on a white plate

Toffee Nut Scones

Course Dessert
Cuisine American
Keyword Toffee Nut Scones
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8 Servings
Author Jenny


  • 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


  1. Combine the flour, baking soda, salt, cinnamon and brown sugar in a food processor and pulse a few times to mix.
  2. 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.

  3. In a separate bowl mix the half and half, egg, and vanilla extract
  4. 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.
  5. 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.

  6. 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.
  7. Preheat oven to 350°F. Bake for 22-25 minutes. Cool and serve.