Chocolate Toffee Scones & a Trip to In N Out

Throw all the ingredients in a food processor and make these quick and easy chocolate toffee scones |

I need to tell you about these Chocolate Toffee Scones, but first…

For those of you who live in Southern California and other places which are lucky enough to have In N Out, you know the deal. It’s ALWAYS busy. Before school? Busy. After church? Busy. Christmas Day? Busy. Seriously, Christmas Day? Yes Christmas freaking’ Day! It’s just the way it is. It’s a popular place; an L.A. institution, if you will. But I guess there are some people who just don’t get it.

One day…

Dave and I were hungry for some medium rare with grilled onions, add mustard Double Doubles. If you know what’s up, you also know In N Out has a secret menu. Anywho…Dave and I get there and there’s this long-ass line. No big whoop, right? You go with friends and have a nice chat while you wait. Except on this day there was a very large woman with a very slender man running over so they could get ahead of us. They failed.

Throw all the ingredients in a food processor and make these quick and easy chocolate toffee scones | Are they serious?  Said the Jabba the Hut-like lady, loud enough so everyone could hear.

Smh!  Smirked her bean pole-ish companion.

I’ll give you 10 dollars to cut.  She screamed at us.

Dave and I just laughed. She couldn’t be that hungry. Well…

Jabba and Bean Pole trotted up the line offering people 10 bucks a pop to cut to the front. It was quite the sight and entertaining as hell ’cause no one would give them the time of day.

Fuck this!  Shouted Jabba and stormed out with skinny dude, in tow.

Throw all the ingredients in a food processor and make these quick and easy chocolate toffee scones |

Here’s the thing…

We got to the front of the line in about 5 minutes. Got our food in another 10. Industry standard. The lines may be long at In N Out but their people work fast. Wtf, lady? Haven’t you ever been to one before? Maybe if she had some of these chocolate toffee scones to snack on, she could have survived the unreasonable 5 minutes to get to the register.

These scones are light and decadent at the same time. Is that a thing? Throw all the ingredients in a food processor and the dough comes together in just a few minutes. Right before the scones are ready for the oven, top them with extra toffee. So good! Seriously, I always thought of scones as dry and dense. Never again.

Throw all the ingredients in a food processor and make these quick and easy chocolate toffee scones |

Quickly then, go on. Go and make these scones. They’re very versatile. Eat them for breakfast with a big smile on your face. Carry them in your purse for an afternoon snack. Or, throw them at an idiot’s head when they ask to cut to the front of the line.


Recipe for Chocolate Toffee Scones from Sur La Table

Recipe for Chocolate Toffee Scones from Sur La Table

Chocolate Toffee Scones & a Trip to In N Out
Prep time
Cook time
Total time
Makes 8 Mini Chocolate Toffee Scones
Serves: 4
  • 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
  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.
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.


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      Hey there, Callie. Did you try the scones? Please tell me you tried the scones. If so, get at me because I really want to know what you think. Happy Baking!

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