From the Kitchen of The Pearl of Seneca Lake B & B
This is one of my new scones that I found on the Internet. It has a very nice flavor and is becoming a favorite.
Toffee Scone Recipe
For Full Recipe: For Half Recipe:
3 cups flour 1/2 cup flour
1/3 cup sugar 1/6 cup sugar
2½ tsp baking powder 1¼ tsp baking powder
¾ tsp salt 3/8 tsp salt
½ cup toffee chips ¼ cup toffee chips
Cut the butter with a blender, fork or pastry cutter into the flour mixture, leaving chunks of butter.
½ cup chilled butter ¼ cup chilled 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.)
Add to the very cold butter/flour mixture:
1 cup sour cream ½ cup sour cream
The mixture could be grainy and not come together easily. This could be due to the flour or the lack of moisture in the air. If necessary, just add more sour cream or a little milk. Knead just a few times and roll out into a circle. Try not to handle the dough too much or it will become tough. Cut into triangles and place on greased cookie sheet. Brush with milk and top with sugar.
Bake at 400 deg for about 15 min.
(Like all scones, they can be made ahead, refrigerated and baked as late as the next day.)