Toffee Cream Scones

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

2. 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. 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. 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. 5

   Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

6. 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. 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. 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. 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. 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).