English Toffee Scones
Indulge in the buttery, flaky perfection of English Toffee Scones—an irresistible fusion of classic British baking and the rich, caramelized crunch of toffee bits. These easy-to-make scones boast a golden, tender crumb thanks to the combination of cold, cubed butter and heavy cream. Infused with vanilla and delicately sweetened, each bite is a delightful balance of sweetness and texture, perfect for pairing with tea or coffee. Ready in just 35 minutes, this recipe is ideal for a quick breakfast treat, elegant brunch centerpiece, or a cozy afternoon snack. With their crisp edges, soft centers, and bursts of toffee goodness, these scones are sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.5 cups Heavy cream, plus more for brushing
- 1 teaspoon Vanilla extract
- 1 Egg
- 0.75 cups English toffee bits
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a fork or spatula until the dough just starts to come together. Be careful not to overmix.
Gently fold in the English toffee bits until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick circle. Cut the circle into 8 even wedges.
Transfer the scones to the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with a little heavy cream for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top and cooked through.
Remove from the oven and allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 15.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
