English Toffee Scones Recipes

ENGLISH SCONES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

IRISH CREAM TOFFEE SCONES

Steps:

• 1. Preheat oven to 425 degrees F. Line 2 cookie sheets with parchment paper; set aside.
• 2. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar; cut in butter until crumbly.
• 3. In a separate bowl, whisk together egg yolk and creamer; stir into dry ingredients JUST UNTIL MOISTENED! Do NOT over stir!
• 4. Fold in toffee bits.
• 5. Turn dough onto a floured surface and knead 10 times. Divide dough in half; pat each portion into a 7 inch circle and cut into 8 wedges per circle. Separate edges and place on prepared pans.
• 6. Brush each scone lightly with egg white. you make sprinkle with decorative sugar crystals if desired.
• 7. Bake in prepared oven for about 15 minutes. Serve warm. May drizzle with melted caramel, chocolate or frosting although not necessary as these are delicious plain!
• 8. ****each scone has about 346 calories

ENGLISH TOFFEE SCONES

Steps:

• Preheat oven to 450°F degrees.
• Combine flour, sugar, baking soda, and baking powder.
• Cut in butter.
• Add buttermilk, egg, and vanilla.
• Mix in toffee chips.
• With floured hands, form dough into a ball and spread it out into an 8-inch diameter circle onto an ungreased cookie sheet.
• Cut into wedges.
• Sprinkle excess flour, toffee chip mixture with a tablespoon or so of brown sugar onto the top.
• Bake for about 15 minutes.

BUTTERY ENGLISH TOFFEE CANDY (GLUTEN-FREE)

Steps:

• Line a quarter sheet baking pan (preferable a 9- x 13-inches) with foil and grease with canola oil spray or butter.
• In a 2-quart heavy bottomed saucepan, combine the butter, sugar, corn syrup, vanilla, and salt. Cook over medium heat until the butter is melted and the sugar has dissolved, stirring constantly. The mixture will be bubbling by this point.
• When everything is melted, increase the heat to medium-high and cook while continuously stirring until the mixture reaches 300 °F (hard-crack stage), about 9 to 15 minutes. The toffee will be golden-brown, but it's best to check with a digital thermometer. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again.
• Once the toffee has come to temperature, immediately pour it onto the prepared pan. Use a large offset spatula to spread it out evenly as soon as possible. You don't need to go to the edges of the pan, although you can. Allow to cool for 2 to 3 minutes.
• Sprinkle the chocolate chips over the surface of the hot toffee and let sit for 5 minutes or until the chocolate appears glossy. If the toffee has cooled too much, popping the toffee with the chocolate into a low oven (say 200 °F) for about five minutes will help melt the chocolate enough to be spreadable.
• Spread the melted chocolate evenly over the surface with the same large offset spatula. Dust the top of the melted chocolate with the almond meal.
• Allow the toffee to cool completely in the pan, about 1 to 2 hours.
• Once the toffee is cool and the chocolate is set, start breaking the toffee into irregular shards with your hands or a butter knife. Store the candy at room temperature in an airtight container.
• This recipe makes about 1¼ pounds of toffee, with each piece weighing about ⅔ ounces (20 grams).