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Chocolate Chip, Toffee and Walnut Scones

From THE ARTIST'S INN & GALLERY
This recipe makes quite a bit - I like to cut the scones rather small - some guests may want only one, while others will eat two or three. But they can take whatever portion they like that way.

3 1/4 cups flour
1/2 cup sugar, plus a little more
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (I prefer Wilbur)
1 cup walnuts, toasted and chopped
1/2 cup toffee bits (find them in the bakery section)
2 cups chilled whipping cream, plus a little more

Preheat oven to 375. Combine flour, 1/2 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 out onto lightly floured surface and gently knead until soft dough forms - about 2 minutes. Flatten dough to a disc and cut into triangles about 2 inches wide. Keep in mind they will puff up a little. Transfer to baking sheets lined with silpats or parchment paper. Brush with additional cream and sprinkle with sugar. Bake until golden brown - about 20 minutes, but keep an eye on them for the last 5 minutes.