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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A yummy scone for breakfast or a snack. I use instant cappucino powder in mine. Ingredients:
1/2 cup unsalted butter |
2 cups all-purpose flour |
1/2 cup sugar |
1/2 teaspoon salt |
1 tablespoon baking powder |
1/2 cup toffee pieces |
1 tablespoon espresso (or cappuccinopowder) |
2 eggs |
1/4 cup heavy cream |
caramel ice cream topping (optional) |
Directions:
1. Cut butter with flour, sugar, salt and baking powder in a medium bowl.
2. Fold in toffee bits and instant cappuccino. Make a well in the dry
3. ingredients. Put bowl in freezer for 30 minutes.
4. In a separate bowl, beat eggs and cream. Pour into dry ingredients in
5. the chilled bowl. Mix with a fork.
6. Make two balls on wax paper. Dough will be dry. Pat each ball into a circle 1 inch thick. Score triangles into dough. Do not separate.
7. Bake on cookie sheet at 400 degrees F (200 C) for 10 minutes. Reduce heat to 300 degrees F (148-150 degrees C) and bake 10 more minutes.
8. When scones are cool, drizzle caramel ice cream topping over them, if desired.
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