Toffee Latte Scones
Indulge in the cozy, coffeehouse-inspired flavors of Toffee Latte Scones, a perfect treat for breakfast or afternoon tea. These golden, buttery scones are infused with the bold richness of espresso powder and studded with sweet, crunchy toffee bits, creating a delightful combination of textures and flavors. Made with simple ingredients like all-purpose flour, heavy cream, and cold butter, the dough comes together effortlessly for a tender, flaky bite. A touch of vanilla enhances the aroma, while a sprinkle of coarse sugar on top adds a sparkling crunch and a hint of sweetness. Ready in under 35 minutes, these scones are easy to bake and ideal for pairing with your favorite latte or a steaming cup of tea. Perfect for coffee lovers and pastry enthusiasts, this recipe will elevate your snack time with gourmet flair.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Toffee bits
- 1 teaspoon Espresso powder
- 0.67 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 unit Egg (for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
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 all-purpose flour, granulated sugar, baking powder, salt, and espresso powder.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the toffee bits to evenly distribute them throughout the mixture.
In a separate small bowl, whisk together the heavy cream and vanilla extract.
Pour the cream mixture into the dry ingredients and gently stir with a fork until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together. Pat the dough into a round disk roughly 1 inch thick and about 7 inches in diameter.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges and transfer them to the prepared baking sheet, leaving some space between each piece.
In a small bowl, beat the egg for the egg wash. Brush the tops of the scones lightly with the egg wash and sprinkle with coarse sugar, if desired.
Bake the scones in the preheated oven for 16-18 minutes, or until they are golden brown and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 15.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 49 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.
