Maple Chocolate Toffee Scones

1/4 c mini chocolate chips
1/4 c toffee bits (sometimes sold in baking area, or just crush a Heath bar)
2 c up flour
3 Tbl brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 cup butter, cut into pieces
1/4 cup pancake syrup
1 egg yolk, beaten
8 oz sour cream
Recipe 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.