Chocolate Toffee Scones

These scones are not for the faint of heart! More like a dessert than breakfast, these scones are jam packed with dark chocolate chips and toffee bits. To start, I placed all of the dry ingredients in the food processor and pulsed in the cold butter, then I added in the sweets. In a separate bowl, I mixed together the milk, eggs, and vanilla them stirred that into the dry mix. The mixture was a little sticky, but I dumped it onto the floured counter and shaped it into a disc then cut it into eight wedges. The scones were topped with extra toffee bits for added crunch before baking in a 400-degree oven for 16 minutes. The scones were extremely decadent without being overly sugary. The toffee crunch provided a nice contrast to the flaky scone and the flavors went together very well. These are the scone to make if you have a sweet tooth!

On deck: Buttermilk Scones with Dried Cranberries and Orange