- 12
- 20 mins
- 35 mins
Ingredients
- 1/2 cup 1/2 & 1/2
- 1 Egg
- 2 teaspoons Vanilla
- 2 tablespoons Caramel Sauce
- 2 cups Flour
- 1/4 cup Brown Sugar
- 1 tablespoon Baking Powder
- 1/4 teaspoon Salt
- 1 stick Unsalted Butter
- 1/2 cup Toffee Chips
- 1/2 cup Mini Chocolate Chips
- Caramel drizzle for top, optional
Preparation
Step 1
In a medium bowl, add all the flour, sugar, baking powder and salt. Stir together and blend well. Set aside.
In another medium bowl, mix all the wet ingredients, stirring until the caramel sauce is incorporated. Don't worry if it isn't completely, it will mix in fine during the final steps.
Cut the cold butter into small pieces and add to the flour mixture. Using a pastry tool, mix the butter in until the butter pieces are about the size of a small pea. Stir in the chips and mix well.
Make a well in the middle of the flour mixture and pour in the liquid. With a fork, toss the dry mixture into the wet mixture. Continue lightly tossing until the liquid is well distributed.
Dump the dough onto a floured surface. With floured hands, scoop together into a ball. Don't knead it or over mix it.
Form into an even sided circle or a square. Cut into desired shapes. Place on a parchment lined baking sheet.
Optional: Put a drop of caramel sauce on top of scone and sprinkle with toffee chips before baking.
Bake at 425 for about 15 minutes, depending on how big or how small you cut your pieces.
If you don't want to bake them all at once, place cut pieces on a wax paper or parchment lined pan and set them in the freezer for about an hour. Remove them and place in a freezer zip-loc bag for future use.
When ready to bake; take them out and place them on a parchment lined pan for about 30 minutes. They should be cold but soft to the touch. Bake as directed above. Enjoy!