An English Tea Dessert!

This recipe has always been a special treat in our house! There are a couple of things about this recipe that I wanted to bring to your attention. We haven’t been able to find “Chocolate-covered English Toffee bits” at the grocery store, so instead you can use the “Heath toffee bits” which are usually found along side the nuts and chocolate chips. As a variation, we also enjoy substituting the toffee bits and chocolate chips for Craisins (dried cranberries) which is a healthier choice!! ;-)

Over the Christmas Holidays...get yourself a good book and with your fresh warm scone and a glass of milk, coffee or tea take a seat by the quiet fire and enjoy! ~ Karisse

Chocolate Chip-Toffee Scones
Compliments of Beth Wesco

Ingredients:
3 ¼ c. flour
½ c. sugar
1 Tbsp. & 1 tsp. baking powder
¼ tsp. salt
1c. semi-sweet chocolate chips (minis are best!)
½ c. walnuts, toasted, shopped
½ c. chocolate covered English toffee bits*
2 c. chilled whipping cream
2 Tbsp. unsalted butter, melted
Additional sugar

Directions:
Preheat oven to 375 ˚F. Prepare two large baking sheets w/ cooking spray.
Combine flour, ½ cup sugar, baking powder and salt in large bowl.
Stir in chocolate chips, nuts and toffee bits.
Beat cream in another large bowl until stiff peaks form.
Fold whipped cream into dry ingredients.
Turn dough onto lightly floured surface.
Knead gently until soft dough forms, about 2 minutes.
Form dough into ball; pat out to form 1 ¼” thick round.
Cut dough into twelve wedges.
Put wedges on sheets spacing apart.
Brush w/ melted butter.
Sprinkle w/ additional sugar.
Bake until golden brown; serve warm.
Preparation time: 20 min.
Servings: 12