Chocolate Toffee Scones & a Trip to In N Out
 
Prep time
Cook time
Total time
 
Makes 8 Mini Chocolate Toffee Scones
Author:
Serves: 4
Ingredients
  • 1 cup unbleached all-purpose flour, 5 ounces
  • 2 tablespoons sugar 0.875 ounces
  • 1½ teaspoon baking powder
  • small pinch of salt
  • ½ stick cold unsalted butter, cut into ½-inch cubes, 2 ounces
  • ¼ cup mini chocolate chips, 1.75 ounces
  • ¼ cup toffee bits(1.25 ounces) plus heaping 2 tablespoons (0.875 ounces)
  • 1 large egg
  • 1 tablespoon milk, 0.5 ounce
  • 1½ teaspoons vanilla extract
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place parchment paper or silpat in a sheet pan.
  3. Place flour, sugar, baking powder and salt into a food processor.
  4. Pulse a few times to combine.
  5. Add butter and pulse about 5 times or until the butter is in pea-sized pieces.
  6. Add the mini chocolate chips and ¼ cup toffee bits to the processor. Do not blend.
  7. In a small bowl combine egg, milk, and vanilla extract.
  8. Add egg mixture to the food processor and pulse about 15 times or until the dough comes together.
  9. Dump dough onto a floured surface and press together.
  10. Pat into a 5 inch circle. It should be about 1 inch thick.
  11. With a sharp knife cut dough into 8 equal pieces.
  12. Gingerly press the remaining toffee bits onto the tops of the scones.
  13. Place on parchment paper with 2 inches of space between each scone.
  14. Bake for 14-17 minutes or until the edges of the scones are a golden brown.
  15. Let cool for 5 to 10 minutes on cooling rack.
  16. Enjoy warm or at room temperature.
  17. Store in an airtight container.
Notes
This recipe is easily double. If scones need reheating, do so in the oven at 375 degrees Fahrenheit for a few minutes or until the scones are warmed through.
Recipe by I bake he shoots at http://ibakeheshoots.com/chocolate-toffee-scones-a-trip-to-in-n-out/