Toffee Chocolate Chip Scones ~ Make Your Own Tender, Sweet, Homemade Scones loaded with Chocolate Chips and Toffee at Home! Perfect for Breakfast, Brunch, or Any Occasion!
If you can believe it, I only had my first scone less than a year ago. I know. It’s a travesty. I never really understood the allure. But then my sister-in-law brought some to Christmas breakfast and I fell in love! They were so soft and tender and wonderful! Then my kids had some for breakfast at a hotel and begged me to make some.
But there was a problem. Which flavor of scones should I make? Any search on Pinterest will bring up myriad flavors. But one sure hit around my house is chocolate. I wanted to do something a little extra, and I happened to have some toffee pieces. I thought this would be a brilliant addition, and I was right!
If you’ve never made scones before, I’m going to show you how, step by step.
The key to success is using cold butter. I used frozen butter and grated it into my bowl with flour, sugar, baking powder, and salt.
You can also just use cold butter cut into small chunks. You will break them up more as you use your pastry cutter. If you don’t have a pastry cutter, you can go old-school and use two knives in a criss-cross motion to cut the butter into the flour. When you’re done, it should look crumbly, like this:
Then you’re going to add heavy cream and vanilla to the bowl and stir gently. It might be a little tricky to get all the dough to stick together, but you don’t want to overmix. Don’t worry too much about it if the dough is not coming together, because you’re going to fix that in just a minute. (If you are using a stand mixer, just barely mix it until everything comes together)
Now add your mini-chocolate chips (I really like using the teeny chocolate chips because they get distributed everywhere and ensure that each scone has plenty of chocolate) and toffee bits. I used the toffee bits you can buy in a bag in the baking section of any grocery store. But you can make your own by breaking up a Heath or Skor candybar.
Gently stir the chocolate chips and toffee pieces in. Then turn the dough out onto a floured surface and knead the dough together several times until you are able to get it all to stick together in a ball. Divide the ball in half to make two smaller balls.
Line a cookie sheet with parchment paper and place the two balls of dough on them. Flatten them with your hand so that they are about 1/2-3/4 inch thick. Cut them into eight wedges. These are not going to rise or expand much, so expect that they will stay about the same size as they are now.
Bake for 14-16 minutes at 375 degrees F. Remove from the oven and let them cool.
While they are cooling, you can whisk up some easy vanilla glaze using just powdered sugar, milk, and vanilla. After the scones have completely cooled, drizzle the top with the glaze and let it harden before serving. Or don’t let it harden, because waiting is hard 🙂
These scrumptious scones go with anything and would be fantastic for a breakfast or brunch. Or tea (if you live in England). Or a midnight snack. Who’s to judge?
Tips for Making Toffee Chocolate Chip Scones!
- Make sure you use COLD Butter! This is essential to making a perfect scone
- Try grating your butter. This makes it easier to cut into the flour.
- Do not over mix your dough. Mix until just combined or you won’t have a perfectly flakey, tender scone!
Tools used in the making of these Homemade Scones:
- Pastry Cutter – Always handy to have around, but if you don’t have one use two knives in a criss cross fashion to cut the butter in!
- Parchment Paper – These parchment paper sheets make baking fuss free! I love that nothing sticks, they are cut to a sheet pan size, and I just toss them when I’m done!
Looking for More Breakfast Ideas?
- Maple Pecan Monkey Bread
- Homemade Chocolate Chip Pumpkin Muffins
- Caramel Ice Cream Pull-Aparts
- Lemon Monkey Bread
Chocolate Chip Toffee Scones
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup very cold butter
- 1 cup heavy cream
- 1/2 tsp. vanilla extract
- 1 cup mini chocolate chips
- 1/2 cup toffee pieces
- 1-1 1/2 cups powdered sugar
- 2 Tbsp. milk
- 1/2 tsp. vanilla extract
- Preheat your oven to 375 degrees F. and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir.
- Cut your butter into small chunks (or grate it, if it is frozen) and add it to the flour mixture. Cut in with a pastry cutter or with two knives until mixture is crumbly.
- Measure the heavy cream into a measuring cup and add the vanilla. Carefully pour this over the top of the flour mixture, trying to evenly distribute the cream.
- Stir gently, just until dough starts to come together.
- Once the dough starts clinging together, add the mini chocolate chips and toffee pieces and stir gently to incorporate.
- Turn the dough out onto a floured surface and knead a few times until it forms a ball. Divide the ball in half to make two balls.
- Place each ball on the parchment paper-lined baking sheet and press into a disk about 1/2-3/4 inches thick.
- Cut into eight pieces.
- Bake for 14-16 minutes.
- When the scones have cooled, mix together the powdered sugar, vanilla, and milk. Drizzle over the top of scones and let set and harden before serving.
This recipe adapted from Mini Chocolate Chip Scones on Sugar Spun Run.