Toffee Scones.

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


-Baking Powder

-Sea salt

-Unsalted butter. (I used Kerrygold salted butter)

-Package of toffee

-Heavy Cream


-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!

XOXO, Annie





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