Maple Chocolate Toffee Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/4 c mini chocolate chips1/4 c toffee bits (sometimes sold in baking area, or just crush a Heath bar)2 c up flour3 Tbl brown sugar2 tsp baking powder1/2 tsp salt1/2 tsp baking soda1/4 cup butter, cut into pieces1/4 cup pancake syrup1 egg yolk, beaten8 oz sour creamRecipe of Glaze (1 cup powdered sugar, 1/2 tsp vanilla, 1/2 tsp maple flavoring, add tiny bits of water until drizzling consistency)
Combine flour, brown sugar, baking powder, salt and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add chocolate and toffee and mix. Make a well in the center of the flour mixture, set aside.
In a small bowl combine egg yolk and pancake syrup. Add mixture all at once to flour mixture. Using a fork, stir until combined.
Turn dough onto floured surface. Knead dough by folding and gently pressing dough for 10 - 12 strokes or until dough is smooth. Divide in two. Pat or lightly roll dough into two 6 inch disks. Cut into 8 wedges each (in half, and then each half circle into quarters).
Place wedges 1 inch apart on parchment paper lined baking sheet. Bake in a 400 degree oven for 12 - 16 minutes or until light brown, rotating pan once. Remove scones to cooling rack for 10 minutes. Drizzle glaze over scones.
Serving Size: makes 16 small scones
Number of Servings: 16
Recipe submitted by SparkPeople user ESERFACE.
In a small bowl combine egg yolk and pancake syrup. Add mixture all at once to flour mixture. Using a fork, stir until combined.
Turn dough onto floured surface. Knead dough by folding and gently pressing dough for 10 - 12 strokes or until dough is smooth. Divide in two. Pat or lightly roll dough into two 6 inch disks. Cut into 8 wedges each (in half, and then each half circle into quarters).
Place wedges 1 inch apart on parchment paper lined baking sheet. Bake in a 400 degree oven for 12 - 16 minutes or until light brown, rotating pan once. Remove scones to cooling rack for 10 minutes. Drizzle glaze over scones.
Serving Size: makes 16 small scones
Number of Servings: 16
Recipe submitted by SparkPeople user ESERFACE.
Nutritional Info Amount Per Serving
- Calories: 168.4
- Total Fat: 8.0 g
- Cholesterol: 27.4 mg
- Sodium: 214.1 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 0.5 g
- Protein: 2.6 g
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