Toffee Scones

Instructions

1. 1

   Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: For easy cleanup.

2. 2

   In a large bowl, whisk together flour, baking powder, and salt.

   Tip: Make sure to aerate the flour for best results.

3. 3

   Add cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

4. 4

   In a separate bowl, whisk together granulated sugar, light brown sugar, and toffee bits.

   Tip: You can toast the toffee bits in a 150°C oven for 2-3 minutes if you prefer a stronger toffee flavor.

5. 5

   In another bowl, whisk together eggs, milk, heavy cream, and vanilla extract.

   Tip: Make sure the mixture is smooth and free of lumps.

6. 6

   Add the wet ingredients to the dry ingredients and gently fold until the dough comes together in a shaggy mass.

   Tip: Don't overmix at this stage.

7. 7

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

   Tip: Be gentle to avoid developing the gluten in the dough.

8. 8

   Pat the dough into a circle that is about 2.5 cm thick.

   Tip: Use a gentle touch to avoid compressing the dough.

9. 9

   Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.

   Tip: You should be able to get about 6-8 scones depending on the size of your cutter.

10. 10

    Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until they are golden brown.

    Tip: Check the scones after 15 minutes and cover them with foil if they start to brown too quickly.