Toffee Drop Scones
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These toffee drop scones are my go to when I want something impressive but don't have much time. With just fifteen minutes of prep, you'll have gorgeous golden scones studded with melty toffee bits ready for the oven. The beauty of this recipe is its simplicity, plus eggs provide quality protein to keep you satisfied. Whether you're treating yourself on a lazy weekend morning or need to bring something special to a gathering, these little beauties deliver that perfect balance of buttery richness and toffee sweetness without any fussing around.
Ella x
Ingredients
- 250all-purpose flour
- 100 ggranulated sugar
- 120 gunsalted butter, softened
- 2 egglarge eggs
- 100 gtoffee bits
- 8 gbaking powder
- 6 gsalt
- 120 mlmilk
- 30 mlheavy cream
- 50 gdark brown sugar
- 60 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together milk, heavy cream, melted butter, and dark brown sugar.
Tip: This helps to create a creamy, tender crumb.
- 4
Add the wet ingredients to the dry ingredients and stir until just combined.
Tip: Be careful not to overmix.
- 5
Gently fold in the toffee bits.
Tip: Don't overdo it – you want to maintain the texture.
- 6
Scoop the dough into 12 equal portions and shape into balls.
Tip: Use a cookie scoop or your hands to help with even portions.
- 7
Place the balls onto the prepared baking sheet, leaving 5cm of space between each scone.
- 8
Bake for 15-20 minutes, or until the scones are golden brown.
- 9
Remove from the oven and let cool on a wire rack for 5 minutes before serving.
Tip: This will help the toffee bits set.
- 10
Serve warm and enjoy!
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