Chocolate chip-toffee scones - fresh cream cafe

12 Scones

Ingredients

Quantity Ingredient
3¼ cup All-purpose flour
½ cup Sugar
1 tablespoon Plus 1 teasp. baking powder
¼ teaspoon Salt
1 cup Semisweet chocolate chips
½ cup Walnuts, toasted, chopped
½ cup Cocolate-covered English toffee bits
2 cups Chilled whipping cream
2 tablespoons Unsalted butter, melted
Additional sugar

Directions

Preheat oven to 375F. Lightly butter 2 heavy large baking sheets. Combine flour, ½ c sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1¼-inch thick round. Cut dough into 12 wedges.

Transfer wedges to prepared baking sheets, spacing aparts. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 mintues. Serve warm.

Reprinted from Bon Appetit's "Chefs at Home" magazine, Sept. 1997.

Posted to MM-Recipes Digest V4 #224 by Julie Bertholf <jewel1@...> on Aug 25, 1997

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