I love toffee, I love scones so why not combine the two? These are filled with chopped heath bars which brings chocolate and toffee to a fun-filled breakfast party provided by scones!
I love to make scones because they are delicious but also because they are so easy to make! I like to use a cake ring as a form for them to make a perfect circle, then you just cut the circle with a big knife diagonally into even(ish) wedges. My cake ring made these a bit thinner than desired but still delicious! So aim for a 7-8 inch diameter when making your circle but if you use a circle and it’s a big larger, no big deal. You could also use the ring from a spring-form pan as a guide!
You mix some of the heath bar pieces right into the dough and press a few into the tops for good measure. They melt a bit and are slightly crunchy and yummy. I like to glaze scones because it makes them looks even more bootiful, but you can omit this is you wish.
Heath Bar Scones
(Adapted from “Chocolate Toffee Scones” in The Art and Soul of Baking from Sur la Table))
- 2 cups (10 ounces) unbleached, all-purpose flour
- ¼ cup (1 ¾ oz.) granulated sugar
- 1 tbsp. baking powder
- ¼ tsp. fine kosher or sea salt
- 1 stick (4 ounces) cold, unsalted butter, cut into ½-inch cubes
- 8 oz. roughly chopped heath bars, divided into 6 and 2 oz. amounts
- 2 large eggs
- 2 tbsp. (1 oz.) whole milk
- 1 tbsp. pure vanilla extract
- ½ cup powdered sugar, sifted
- 1 tbsp. whole milk
- ¼ tsp. pure vanilla extract
- Preheat the oven to 400 degrees F with rack in the center position. Line a baking sheet with parchment or a silicone baking mat.
- Place flour, sugar, baking powder and salt into the bowl of a food processor and process for 10 seconds to blend well.
- Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces.
- Add the heath bar pieces but do not pulse yet.
- In a small bowl whisk together the eggs, milk and vanilla until well blended.
- Pour the egg mixture into the processor and pulse another ~25 times or until the dough comes together in large, thick clumps. Do not over-process- you don’t want the dough to become tough or for the candy to break down too much.
- Use a spatula to scrape the dough out onto a lightly floured work surface.
- Gently knead the clumps together until they form cohesive dough (it’s ok if it seems a bit dry at first, it will come together).
- Pat the dough into a circle ~8 inches in diameter and ~1 inch thick (you can make the circle smaller and thicker if you prefer, just tack on a bit of additional baking time later). You may use a cake ring as a guide for this.
- Use a chef’s knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
- Lightly press the remaining 2 oz. of heath bar pieces into the tops of the scones, dividing evenly.
- Bake for 14-17 minutes or until fully risen and golden brown, especially around the edges.
- Transfer to a rack and let cool for 5-10 minutes.
- In a small bowl, whisk together the glaze ingredients, if using. After the scones have cooled (let them cool at least 30 minutes if using the glaze), drizzle the glaze over them. Allow to dry until the glaze is hard.