Double Chocolate Scones with Toffee Bits and Almonds

I was messing around in the kitchen today, trying to make some yummy baking for Easter Brunch.  I looked in my pantry and found just enough left over toffee bits to, well, not really make anything.  I racked my brain, knowing that I wanted some from of scone and come up with this recipe.  By far my favourite scones I have made thus far.

Double Chocolate Scones with Toffee Bits and Almonds

2 1/2 cups all purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1/4 tsp salt
1/2 cup cocoa (use high quality, really makes a difference)
1/3 cup butter, cut into small pieces

1/3 cup chocolate chips
1/3 cup toffee bits (Skor) plus more for the top of scones
1/3 cup crushed raw almonds

2 eggs, beaten
3/4 cup half and half cream


In a medium bowl combine flour, sugar, powder, salt, and cocoa.  Using a pastry blender, cut the butter into the flour mixture until it resembles small crumbs.  Stir in chocolate chips, toffee bits, and almonds.  Make a well in the centre of your dry ingredients.

In a small bowl or liquid measure, mix together your eggs and cream.  Add your liquids to the well in your dry ingredients all at once.  Using a fork, stir until just combined.  Hint:  If you find your dough a little too dry, stir in little more cream a tsp at a time.

Turn dough onto a lightly floured surface and knead softly until the dough feels smooth.  Hint:  If your dough feels too sticky, knead in a little flour a tbs at a time.

Pat dough lightly into an 8 inch round circle.  Sprinkle some extra toffee bits on top and light pat them down.  Cut your circle into 8 equal wedges.

Place your wedges 1 inch apart on a parchment lined cookie sheet.  Bake in a 375 degree oven for 14-18 mins or until slightly firm to the touch.