The Duchess County fair is an annual fair that signals the end of summer. I usually visit the animals and then eat tons of fried food.
This year I picked up some Toffee. I’m not usually a toffee gal but after eating 10 samples, I was hooked.
They had a recipe on their package for scones. I decided to challenge myself. I’ve never made them before.
I apologize for not having a series of pictures. When it comes to baking I have to be focused.
When I cook dinner I eyeball measurements. With baking you must be precise.
Here’s your ingredient checklist:
-All purpose flour
-Unsalted butter. (I used Kerrygold salted butter)
-Package of toffee
-Preheat the over to 400
-Line baking sheet with parchment paper
-In a bowl, sift together 2 cups of flour, 3 Tbs. sugar, 2 1/2 tsp. baking powder
– Add to kitchen aid mixer
-Add 1/2 cup of butter to the flour. That’s one full stick. I just cut in slices and added slowly as the mixer was on low.
-Keep blending until it forms crumbs.
-Add in toffee pieces. (I crushed them in a bag)
-Pour the cream over the dry ingredients, stir with fork or spatula.
-Turn the dough out on a lightly floured surface.
-Using floured hands pat into a round about 1/2 inch thick
-Cut out biscuits (I didn’t have a biscuit cutter so I used a large cup)
-Gather up scraps, knead and continue. Should make about 8-10 scones.
-Brush the tops with egg wash. (Just crack an egg in a bowl, whisk, use pastry brush to brush on tops.
-Bake 17-20 minutes
-Place on cooling rack
I usually eat scones with butter and jam. Not these they were perfectly sweet. Enjoy!