Made Chocolate Chip-Toffee Scones

While dating, B gifted me with a Central Marketing cooking class for Breakfast Breads & Muffins.  It was a fun date to experience together and this is my favorite recipe out of what we baked.  As I think through traditional dishes this might just be one that makes an appearance each Christmas Eve to share with special friends.  One sad thing to note is the iphone pictures below…I decided to bake remotely, outside of the Madeley kitchen, and forgot to bring the camera.  Maybe next year I will post again with better shots but the steps are the same no matter he lens you are looking through.  Hope you had a very Merry Christmas preparing meals and eating with the ones you loved!!

3 1/4 c. all-purpose flour

1/2 c. sugar

1 tbsp. plus 1 tsp. baking powder

1/4 tsp. salt

1 c. semisweet chocolate chips

1/2 c. walnuts, toasted and chopped

1/2 c. chocolate-covered English toffee bits

2 c. chilled whipping cream

2 tbsp. (1/4 stick) unsalted butter, melted

Additional sugar

Preheat oven to 375 degrees.  Lightly butter 2 large baking sheets.  Combine flour, 1/2 cup sugar, baking powder, salt in large bowl.  Stir in chocolate chips, toffee bits.  If you decide to use nuts, also add in this step.  The toffee bits are not the chocolate-covered but Heath pieces out of a package.  I think it is best to use the chunks of chocolate you buy in bulk at Central Market.

Beat cream in another large bowl until stiff peaks form.  Yes…that is a hand-held whisk not beaters which is definitely the easier way.  I wanted the full "homemade" experience…my arm hurt the next day.

 Fold whipped cream into dry ingredients.

 

Turn dough out only lightly floured surface.  Knead gently until soft dough forms, about 2 minutes.  Don't over manipulate the dough…does not have to be perfect.  Form dough into ball; pat down to for 1 1/4-inch thick round. 

 Cut dough into 12 wedges.

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