A Flosslady Original

Okay, so it isn't stitching. But it is an original, by me.

I've been on a scone kick recently, and I decided that I needed some with cinnamon and toffee chips. I didn't have a recipe, but I've made enough scones this year that I was pretty sure I could do it by "feel". Sure enough, it worked! In fact, they turned out so good that I thought I'd share my new recipe.


Cinnamon Toffee Scones

2 c. flour
1/2 c. sugar
1 tablespoon cinnamon
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter
1 c. toffee chips (Heath bits, usually found on the baking aisle)
1 egg. slightly beaten
1/2 c. buttermilk
Cinnamon Sugar (you can purchase this premade on the spice aisle, or
mix up your own to taste)

Preheat oven to 400. Line a baking sheet with parchment paper.

In a food processor, combine flour, sugar, cinnamon, baking powder,
baking soda, and salt. Cut butter into pieces and add to food
processor; pulse until coarse crumbs form. Transfer mixture to a
large bowl and stir in toffee chips.

In a small bowl, mix buttermilk and eggs. Add egg mixture to dry
ingredients and stir just until dough forms. The dough will be
sticky, but should be firm enough to handle. If not, just add a tiny
bit more flour.

Lightly flour your hands and work surface. Divide dough in half and
form into two balls. Place both on the prepared baking sheet and
flatten until they are about 1" thick. Use a large knife to divide
each round into 6 wedges, but leave the wedges in place. Sprinkle
the tops with cinnamon sugar mixture and bake for 20-25 minutes,
until the tops are firm to the touch.

Scones can be served plain or with sweetened whipped butter. To
make: soften 1 stick of butter, add a bit of vanilla (1/2 tsp.
maybe?) and confectioners sugar (about 1/4 c.?) and whip with a
mixer. I don't have exact measurements for the butter, because I
generally mix it to taste and add whatever I'm in the mood for...
honey, GFIC coffee drink powders, etc.