These Chocolate Chip Toffee Scones are a decadent breakfast treat. Each scone is filled with bits of toffee, chocolate chips and toasted walnuts.
Sometimes you just crave sweets for breakfast. Sometimes you’ve just got to give in to that craving. Sometimes you just need to make these Chocolate Chip Toffee Scones! They’re definitely a good one for satisfying a sweets craving.
Chocolate Chip Toffee Scones are made the same way other scone recipes are made. The dough is patted into a circle, and wedges are cut. This recipe makes 16 small scones. If you prefer to make 8 large scones instead, that’s totally do-able, but you should know that will be a significant calorie commitment!
The tops of these are brushed with butter and sprinkled with coarse sugar.
They turn out to be tender and very sweet. Lots of gooey toffee and chunks of chocolate are strewn within!
If you’re looking for more delicious breakfast pastries, you might like to try my Baked Birthday Cake Donuts or these Blueberry Cream Cheese Pastries. Sour Cream Cinnamon Buns, Peanut Butter & Jelly Coffee Cake, and Nutella Pop Tarts are great breakfast choices too!
Chocolate Chip Toffee Scones
- 3 1/4 cups all purpose flour
- 1/2 cup granulated white sugar
- 1 tablespoon + 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet, milk or dark chocolate chips
- 1/2 cup chopped toasted walnuts
- 1 cup chopped Heath or Skor Bars (or use bagged toffee bits)
- 2 cups chilled heavy whipping cream
- 2 tablespoons (1/4 stick) unsalted butter, melted
- granulated or coarse white sugar
- Preheat oven to 375°F. Lightly butter two heavy large baking sheets.
- MAKE THE SCONES:
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips, nuts and toffee bits.
- In a large, chilled mixing bowl (chill bowl and beaters in freezer for 15 minutes- or in fridge for an hour), whip the cream until stiff peaks form. Gently fold whipped cream into dry ingredients; combine well. It will be sticky.
- Turn the dough out onto a lightly floured work surface. Knead gently until a soft dough forms; about 2 minutes. Form the dough into 2 balls. Pat each ball out into a circle. Place each on a cookie sheet, and cut pie-like into 8 wedges. Pull each wedge out a little bit to create about 1-inch space between each wedge.
ADD THE TOPPING:
- Brush the scones with melted butter. Sprinkle each scone with a bit of granulated or coarse white sugar.
- Bake until golden brown, about 18 to 20 minutes. Serve warm or at room temperature. Store in airtight container at room temperature.
- To toast the walnuts, preheat oven to 350 degrees. Place whole walnuts in a single layer on a rimmed baking sheet. Bake 5 to 10 minutes or until they are golden. Stir once or twice or shake the pan during toasting to ensure even toasting. Remove from pan to cool; chop into smaller pieces. You can also pan toast them in a dry skillet. Keep an eye on them... they burn easily.
- *If you prefer to make large scones, form one ball from the dough and pat out to 1 1/4-inch thickness. Cut dough into 12 wedges.
- *Unlike most scone recipes, this one is terrific the following day. They stay moist and delicious for a couple of days when stored in an airtight container.