Toffee Cream Scones
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Moist and flavorful scones infused with the rich taste of toffee and topped with a creamy whipped butter.
Ella x
Ingredients
- 400all-purpose flour
- 200 ggranulated sugar
- 250cold unsalted butter
- 50 gbaking powder
- 20 gsalt
- 100 gtoffee bits(crushed)
- 4large eggs
- 300 mlheavy cream
- 100 gunsalted butter, softened
- 1½ mLvanilla extract
- 100 gbrown sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Use a stand mixer or a whisk to ensure the ingredients are well combined.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse breadcrumbs.
Tip: Be careful not to overwork the dough.
- 4
Stir in the toffee bits, then add the eggs one at a time, mixing until the dough comes together in a shaggy mass.
Tip: If the mixture seems too dry, add a little more cream.
- 5
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- 6
Pat the dough into a circle that is about 2.5 cm (1 inch) thick.
Tip: Use a rolling pin to achieve an even thickness.
- 7
Cut the dough into 8-10 scones and place them on the prepared baking tray.
Tip: Use a biscuit cutter or the rim of a glass to cut out the scones.
- 8
Bake the scones for 20-25 minutes, or until they are golden brown.
Tip: Rotate the baking tray halfway through the baking time.
- 9
While the scones are baking, whip the softened butter and heavy cream together until light and fluffy.
Tip: Add the vanilla extract and mix until combined.
- 10
Remove the scones from the oven and let them cool for 5 minutes before serving.
Tip: Serve the scones warm, topped with the whipped butter and a drizzle of golden syrup (optional).
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