Mini Toffee Nut Scones

Mini Toffee Nut Scones

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These scones are are little salty, but also rich and sweet, making them the perfect trifecta of snack, breakfast, and dessert. Enjoy your scones with honey butter or jelly.

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Chicago, IL

Time needed

10 min preparation + 12-15 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 1 3/4 cups flour
  • 1 tablespoon granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon flaky sea salt
  • 2/3 cup toffee bits
  • 3/4 cup heavy cream, plus one tablespoon
  • 1/3 cup toasted and slivered almonds
  • 1/2 stick butter, frozen
  • 1 egg
  • 1 tablespoon sugar, for sprinkling

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Directions

Preheat your oven to 450 degrees, and then place a line of parchment paper on a baking sheet.

In a large bowl, sift together flour, sugar, baking powder, baking soda, and sea salt. Then add in the almonds and toffee bits, and mix well. Over the bowl, grate the butter into the bowl and mix it in until it reaches a corn meal-like texture

In a smaller, separate bowl, whisk together the eggs and heavy cream. Pour the cream mixture into the other bowl and mix until it reaches a doughlike consistency. Dump the dough out onto a floured surface, knead for 1 minute, and pat into a large 1 inch thick circle. Cut the dough into small triangle wedges and transfer to the lined baking sheet.

Brush the top of the scones with cream and sprinkle sugar on top. Bake 12-15 minutes, turning the pan halfway, and serve warm.


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