Recipe type: Breakfast
- 3¼ C flour
- ½ C sugar
- 1 Tbsp plus ¼ tsp baking powder
- ¼ tsp salt
- 1 C semisweet, milk or dark chocolate chips – I used milk
- ½ C walnuts, toasted and then chopped into small pieces – I left these out
- 1 C Toffee bits or chop up a Heath or Skor bar
- 2 C chilled heavy whipping cream
- 2 Tbsp butter, melted
- granulated or coarse white sugar
- 3 oz. cream cheese
- 2 Tbsp powdered sugar
- ½ tsp vanilla
- ⅓ C whipping cream
- Preheat oven to 375 degrees.
- Lightly butter two heavy large baking sheets
- In a large mixing bowl, combine flour, sugar, baking powder and salt; mix well.
- Stir in chocolate chips, nuts and toffee bits.
- In a large, chilled mixing bowl (chill bowl and beaters in freezer for 15 minutes or in fridge for an hour), whip the cream until stiff peaks form.
- Gently fold whipped cream into dry ingredients; combine well. It will be sticky.
- Turn dough out onto a lightly floured work surface.
- Knead gently until a soft dough forms; about 2 minutes.
- Form dough into 2 balls.
- Pat each ball out into a circle.
- Place each on a cookie sheet and cut pie like into 8 wedges.
- Pull each wedge out a little bit to create about 1 inch space between each wedge.
- Brush scones with melted butter.
- Sprinkle each scone with a bit of granulated or coarse white sugar.
- Bake until golden brown, about 18 to 20 minutes.
- Serve warm or at room temperature.
- Store in airtight container at room temperature.
- With hand mixer beat together well, it will thicken a bit and get fluffy.
- Chill one hour (I didn’t and it was fine) Serve with jam or lemon curd with your scones