Toffee Scones

Toffee Scones


  • 1/2 cube butter (chilled)
  • 1 cup Sour Cream
  • 3 cups flour
  • 1/3 cup sugar
  • 2 /12 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1/2 cup toffee chips


(Like all scones, they can be made ahead, refrigerated and baked as late as the next day.)


Step 1
Combine dry ingredients (first 5 listed)
Step 2
Cut the butter with a blender, fork or pastry cutter into the flour mixture leaving chunks of butter. (I chill the butter/flour in the freezer for a few minutes so that the butter chunks firm up and melt in the oven.)
Step 3
Add to the very cold butter/flour mixture the sour cream. The mixture could be grainy and not come together easily. This could be due to the flour and the lack of moisture in the air. If necessary, just add more sour cream or a little milk.
Step 4
Knead just a few times and roll out into a circle. Try not to handle the dough too much or it will become tough.
Step 5
Cut into triangles and place on greased cookie sheet.
Step 6
Brush with milk and top with sugar.
Step 7
Bake at 400 deg for about 15 minutes.