Chocolate Coffee Toffee SconesOctober 26, 2011
I made these little babies a few weeks ago for a standing Saturday morning date that we have with Reinman’s family. We love to get together, drink coffee, and eat donuts or whatever other sweets are around. That particular Saturday I decided to make these chocolate coffee scones I found on Bakingdom.com, and they are wonderfully sweet and delicious. I love the combination of coffee, toffee, and chocolate that you get with each bite. Hence the name.
Two days before I made the scones, I made the homemade chocolate coffee toffee the recipe called for. You can use store bought toffee bits and chocolate chips if you want, but boy is it worth it to make the homemade stuff. And it’s very, very easy. Really, make the homemade toffee. You’ll love it. I promise.
I made the scones the night before, and it was the easiest thing to wake up the next morning and pop them in the oven. Love it!
These scones were awesome and I can’t recommend them enough. They aren’t low-fat or really, healthy at all, but they are rich, soft, and a crowd pleaser. Make them, and your mom will thank you. Or whoever you make them for.
Chocolate Coffee Toffee Scones
recipe from Bakingdom.com
Chocolate Coffee Toffee Ingredients and Directions:
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 1/2 tsp molasses
- 1/2 tsp vanilla extract
- 1 tsp finely ground espresso (I just used instant coffee granules)
- pinch of salt
- 1/2 cup semi-sweet chocolate chips
- In a small saucepan over medium high heat, combine everything but the chocolate chips. Stir until butter is melted, and ingredients are thoroughly combined.
- Bring to a boil, until mixture reaches 250 degrees on a candy thermometer. Continue boiling, and stirring constantly until mixture reaches 300 degrees.
- Remove mixture from heat, and pour onto a pan lined with parchment paper or a silpat mat. Spread the candy out evenly with a spatula if needed.
- Spread chocolate chips over the toffee and let stand for 5 minutes, then spread the chocolate evenly over toffee. Let cool completely before breaking into pieces. And please, eat a few pieces for me. Yum!
Scone Ingredients and Directions:
- 3/4 cup heavy cream, plus a little extra
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 T baking powder
- 1/4 tsp salt
- 5 T cold butter
- 1 cup, plus 1/3 cup coffee toffee (recipe above) OR 1/2 cup mini chocolate chips and 1/2 cup, plus 1/3 cup toffee baking bits
- Preheat oven to 425 if you plan on making and baking scones same day.
- In a small bowl, whisk together the cream, egg, and vanilla extract; set aside.
- In another bowl, mix the flour, sugar, baking powder, and salt until combined. Using a small cheese grater, grate your cold butter into your flour mixture. Mix until you have small coarse bits.
- Mix in 1 cup toffee (or 1/2 cup toffee and chocolate chips). Then pour in heavy cream mixture, and mix until ingredients come together to make a dough.
- Put the dough on a lightly floured surface, and shape into a small disk about an inch thick and 7 to 8 inches across. You can either cut your dough into 8 equal wedges, or what I typically do since I like smaller scones is to cut dough into rows of squares and then cut the squares diagonally into small triangles. Transfer scones to a lined baking sheet, and from here you can either put your scones in the fridge covered in plastic wrap if you are making them a day ahead, or brush them with the extra heavy cream, and press the extra 1/3 cup of toffee onto the tops.
- Bake 10-12 minutes for smaller scones, or 14-16 minutes for larger scones, or until golden brown. Allow to cool for 5-10 minutes on a wire rack before serving. Enjoy!
After writing up this post, and remembering how awesome these scones are (how could I forget!), I think I’m going to have to make them again sometime soon.
— the Jilb