Griff's Warm Toffee Scones

Serves 8 | Preheat to 400° | Author: Christy Graves

INGREDIENTS

For the scones: 

• 1/2 cup pecans, chopped
• 2 cups all-purpose flour
• ⅓ cup sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 8 TBSP unsalted butter, frozen
• 6 squares Griff’s Pecan Toffee, roughly chopped
• ½ cup sour cream
• 1 large egg
• 1 tsp vanilla extract

To brush the tops: 

• 1 TBSP milk
• 2 tsp white sugar

INSTRUCTIONS

1. Preheat the oven to 400° with oven rack in a lower-middle position. Line a baking tray with parchment paper or spray a scone pan with floured baking spray.
2. In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda and salt. Using a box grater, grate the frozen butter into the flour mixture.
3. Use your hands to work the butter into the flour until the mixture resembles coarse crumbs.
4. Fold the toffee crumbles into the flour mixture.
5. In a small bowl, whisk the sour cream, egg and vanilla extract together until combined.
6. Using a large fork, stir the wet mixture into the dry mixture until dough clumps form. Use your hands to shape the dough into a ball. The dough will seem dry at first but will come together as you work it.
7. Place the dough ball on a lightly floured surface and pat it out into a 7- to 8-inch circle, about 3/4-inch thick.
8. Using a sharp knife, cut the dough into 8 triangular slices and place on the prepared baking tray. Or press the dough into each portion of the scone pan.
9. Brush the top of each scone with milk and sprinkle with sugar.
10. Bake scones in the preheated oven until the tops are golden, about 15 to 17 minutes.
11. Cool for 5 minutes and serve warm or at room temperature.