Heath Bits O Brickle Toffee Scones

I was at the grocery store, and spotted the Heath Bits O Brickle with the chocolate chips, and had to have them.  But what to do?  Toffee scones - lovely. And they really re super easy.  Try it!

  If you can't find these, try butterscotch chips instead.

Follow this link to the recipe:

Heath Bits O Brickle Toffee Scones

• 3  cups unbleached all-purpose flour
• 4 tsp baking powder
• ½ t. salt
• ½  cup brown sugar
• ½  cup Heath Bits O Brickle
• ½  cup chopped pecans
• 2  cups heavy cream

Topping---------------------------------------

• 2T milk
• 2T sugar (I use turbinado)

Night before:

Set oven to come on at 400° so that it is ready when you get up.

Line 2 cookie sheets with parchment paper or a silicone liner. 

Whisk together flour, baking powder, salt and sugar.  Stir in Heath bits and pecans.  Then stir in the cream until the dough begins to form a mass.  Put dough on a lightly floured work surface and knead lightly - 3 or 4 times

Divide the dough into three parts, and pat into a circle about ¾ inch thick. Cut each disk into 8 or 10 wedges, and transfer to the prepared sheet.  For larger scones, you can put half of dough in each circle, then cut into 8 or 10 wedges.  (At this point, you put the circles onto baking sheet, cover and  refrigerate overnight, or you can  freeze the wedges individually   Once frozen, transfer wedges to a zip-lock plastic bag, and keep for up to a month.  Defrost for 30 minutes before continuing.) 

Next morning:

Preheat oven to 400°.  Brush milk over the scones.  Sprinkle with sugar.  Bake 20 minutes or until golden brown. Serve warm.  Makes between 16 and 32 scones, depending on how small you cut them.

NOTES:

• For smaller scones, divide dough into 4 parts.  Pat each into a circle about ¾ inch thick.  Cut into 6 pieces (or 4 or 8), then transfer entire circle to the prepared pan, leaving it in a circle with the wedges touching.
• When I am in a hurry, I skip the egg wash and just sprinkle sugar on the top.  Turbinado sugar holds its shape through baking.  Do not do the topping before refrigerating or freezing – needs to be done just before putting in the oven.