Triple Chocolate Chip Toffee Scones

Flaky, moist, and full of chocolate and toffee flavor. These scones are sure to satisfy all of your chocolate cravings!

Yield: 8 large scones
Preparation: 20 min. + 30 min. chilling
Bake time: 18 min.



Triple Chocolate Chip Toffee Scones
260g all-purpose flour (2 c.)
32g unsweetened cocoa powder (1/3 c.)
1 tbsp. baking powder
1/2 tsp. salt
70g granulated sugar (1/3 c.) + extra for sprinkling
1/2 c. unsalted butter, cubed
2/3 c. heavy cream
1 egg
1 tsp. vanilla extract
100g semi-sweet chocolate chips (1/2 c.)
50g toffee bits (1/4 c.)

Chocolate Glaze
120g powdered sugar
12g cocoa powder (2 tbsp.)
1 1/2 tbsp. milk of choice

Instructions

Triple Chocolate Chip Toffee Scones
In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and granulated sugar. Add in the cubed butter and use a pastry blender to “cut-in” the butter until it is combined with the flour and the size resembles coarse peas. Place the bowl in the freezer or fridge while preparing the next step.

In a small bowl whisk together the heavy cream, egg and vanilla.

Take the flour and butter mixture out of the freezer/fridge and make a well in the center of the bowl. Pour in the heavy cream mixture as well as the chocolate chips and toffee bits. Use a rubber spatula to fold the mixture together as best as possible. Once you are unable to fold, dump the mixture out on to a lightly floured and clean work surface. Use your hands to lightly knead the dough until it just comes together.

Pat the dough down into a disc that is ~3/4 in. (1.9 cm.) thick with an 8 in. (20.3 cm.) diameter. Wrap with plastic wrap and place into the freezer for 30 min.

Preheat the oven to 400F (205C) and line a baking sheet with parchment paper. Take the scone dough out of the freezer and cut into 8 equal triangles. Spread the scones out on the baking sheet, and sprinkle generously with sugar. Bake for 18 min.

Chocolate Glaze
In a small bowl, whisk together the powdered sugar, cocoa, and milk until it is fully combined. To get your desired consistency, add more powdered sugar or milk as needed. Spread evenly over the scones once they are fully cooled. Enjoy!


Storage
These scones are best enjoyed the day they are baked, but will keep in an airtight container at room temperature for 3 days. Enjoy!

If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

Vanilla Bean Scones

These scones are light, tender, buttery, and of course, delicious! I am so excited for this recipe which I created in collaboration with Java Sister’s Vanilla. Java Sister’s Vanilla is owned by two sisters who work with local farmers to produce vanilla beans in a more environmentally-friendly way and to promote the preservation of rainforests. 10% of their profits are donated towards organizations dedicated to serving humanity and the environment. Not only are their vanilla beans fragrant and of great quality, they are packaged using 100% compostable packaging. Find the recipe for these scones below!

Yield: 16 mini scones
Preparation: 15 min. + 30 min. chilling
Bake time: 10 min.


Vanilla Bean Scones
260g all-purpose flour (2 c.)
1 tbsp. baking powder
70g granulated sugar (1/3 c.)
1/2 tsp. salt
1/2 c. butter, grated
1/2 c. heavy cream
1 egg
1 vanilla bean, scraped
1 tbsp. honey

Vanilla Bean Glaze
160g powdered sugar
2 tbsp. milk of choice
1 vanilla bean, scraped

Instructions

Vanilla Bean Scones
In a medium-sized bowl, whisk together the flour, baking powder, sugar, and salt. Grate the butter into the flour mixture, and whisk around. Place the mixture into the freezer while you prepare the wet ingredients.

In a small bowl, whisk together the heavy cream, egg, vanilla bean, and honey.

Take the flour mixture out of the freezer and make a well in the center of the mixture. Pour the liquid mixture into the well. Using a rubber spatula, lightly fold the ingredients together until everything is just combined. Use your hands to lightly knead the dough together as needed. (It may look like it won’t come together, but it will! If absolutely dry and not coming together, add in 1 tsp. of heavy cream at a time)

Once combined, turn the dough out non to parchment paper and split the dough evenly into two pieces. Flatten each piece into a 1/2” thick disc that is approximately 4” in diameter and place in the freezer for at least 30 minutes.

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Use a sharp knife to cut one of the discs into 8 triangles. Spread out on a baking sheet and brush the tops with heavy cream. Bake for 10 minutes, until the tops are lightly golden brown. Repeat with the other disc.

Vanilla Bean Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla bean. If the mixture seems too thin, add more powdered sugar. If the mixture seems too thick, add more liquid. Once the scones are cooled, pour a small amount of glaze over each scone. Enjoy!


Storage
These scones are best enjoyed on the day they are baked, but will last in an airtight container at room temperature for up to 3 days. Enjoy!

If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

Banana Bread Drop Scones

Yield: 12-14 scones
Preparation: 20 min. + 30 min. chill time
Bake time: 12 min.


Scones
260g all-purpose flour (~2 c.)
1 tbsp. baking powder
70g granulated sugar (1/3 c.)
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
115g butter, grated (1/2 c.)
2 tbsp milk
1 egg
1 tsp. vanilla extract
1 tbsp. molasses
1 banana, mashed
Optional: 50g crushed walnuts, toasted

Glaze
150g powdered sugar
2 tbsp. milk
1/2 tsp. ground cinnamon

Instructions

Scones
Use the large grates on a grater to grate the butter into a medium-sized bowl. Place the butter in the freezer while you prepare the other ingredients.

In a small bowl, whisk the egg with the milk, vanilla, molasses, and banana. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and cinnamon. Add in the frozen grated butter and mix around until the butter is fully coated in the flour mixture.

Make a well in the center of the flour, and pour in the egg-milk mixture. Add in the walnuts if desired. Use a rubber spatula to fold the ingredients together until everything is just combined.

Use a large cookie scoop (~3 tbsp.) to scoop out the scones. Place the scones on a plate or baking tray that is lined with parchment paper. Place the scones in the freezer for 30 minutes before baking.

Preheat the oven to 375F and line a baking sheet with parchment paper. Place the scones on the baking sheet at least 2 inches apart. Brush the tops of each scone with milk. Place into the oven and bake for 10-12 minutes, until the tops are golden brown. Wait until the scones are completely cooled before adding the scones.

Glaze
Whisk together the powdered sugar, cinnamon and milk until combined. If the mixture seems too thin, add more powdered sugar. If the mixture seems too thick, add more liquid. Drizzle over the scones once they are cooled. Enjoy!


Storage
Scones are best enjoyed on the day they are baked but will keep in an airtight container at room temperature for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights

Apple Cinnamon Scones

Yield: 8 scones
Preparation: 1 hr 20 min (includes chilling)
Bake time: 12-14 min.


Scones
2 c. all-purpose flour
1 tbsp. baking powder
1/3 c. granulated sugar
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 c. butter, grated
1/2 c. heavy cream
1 egg
1 tsp. vanilla extract
1 tbsp. honey
1 c. grated apple (approx. 1 medium apple)

Optional spiced glaze
1/4 c. powdered sugar
3/4 tsp. milk
1/4 tsp. ground cinnamon

Instructions

Scones
Use the large grates on a grater to grate 1 medium apple that has been peeled and 1/2 cup of butter. Place the butter in the freezer, and place paper towels over the apples to pull out some of the moisture. Set aside for at least 20 minutes.

In a small bowl, whisk the egg with the heavy whipping cream, honey, vanilla extract, and lemon zest. Set in the fridge.

In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and cinnamon. Add in the frozen grated butter and use two forks to cut the butter into pea-size pieces.

Make a well in the center of the flour mixture, and pour in the liquid mixture and the apples.

Fold the ingredients together using a rubber spatula until the dough comes together. (You may need to use your hands as well)

Once combined, turn the dough out on to parchment paper and split the dough evenly into two pieces. Flatten each piece into a 1/2″ thick disc and put in the freezer for 30 minutes.

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Use a sharp knife to cut one of the discs into 8 triangles. Spread out on a baking sheet and brush the tops with heavy cream. Bake for 12-14 minutes, until the tops are golden brown. Repeat with the other disc.

Glaze
Whisk together the powdered sugar, cinnamon and milk until combined.. If the mixture seems too thin, add more powdered sugar. If the mixture seems too thick, add more liquid. Drizzle over the scones once they are cooled. Enjoy!


Storage
Scones are best enjoyed on day one, but will keep for 4-5 days in the fridge.

If you make this recipe I would love to see it! Tag me on instagram @doughlights and use #doughlights