Toffee Scones

From Andie Evans
Makes 12 scones

3 c. sifted AP flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/3 c. granulated sugar
12 Tbsp. unsalted butter, chilled and cut into small pieces
1 large egg, beaten
3/4 c. heavy cream
1 c. toffee bits
2 Tbsp. unsalted butter, melted
1/4 c. granulated sugar for sprinkling

Preheat oven to 425 degrees and lightly grease a shiny rimmed baking sheet or line the sheet with parchment paper.

In a small bowl, whisk together the flour, baking powder, baking soda, salt and sugar.

Using your fingertips or a pastry blender, cut the chilled butter pieces into the blended dry ingredients until the mixture resembles course cornmeal. Gently fold in the toffee bits.

Combine the cream and the egg and add to the dry ingredients. Mix just until the dry ingredients are moistened.

Turn the dough onto a lightly floured board and knead for 1 minute.

Form the dough into a ball and cut in half. Roll each piece of dough into a 7-inch circle. Brush each round with melted butter and sprinkle with sugar.

Cut each round into 6 wedges and bake for 10 to 14 minutes, or until the scones are golden brown.