Tuesday, November 15, 2011

Pink Piccadilly's Toffee Crumble Scones

Happy Tuesday to everyone! I have a wonderful recipe to share with you for this Tea Party Tuesday!  I am joining Trish from Sweetology today, and I'm sure that she will also have something yummy to share with you!
Today I baked my yummy Toffee Crumble Scones. This is a photo of them before they went into the oven. I wanted to try them in a pan to see if it would help them maintain their shape. I don't know about you, but many of the scone recipes that I have tried don't hold their shape while baking. Maybe it has to do with the amount of butter and cream in the recipe.

I was happy with the way these looked after baking, and they came out of the pan with no problem! I did use a nonstick pan, and also lightly buttered it.

This is my pretty rosy vintage hankie. Love the colors!

Wouldn't you love to just reach right through the screen and take one?

Oh, you're waiting on the recipe?

Toffee Crumble Scones

For the Scones:
2 cups AP flour
1 tbsp baking powder
pinch salt
1/4 cup sugar
1/3 cup Heath's Toffee Pieces
1/3 cup butter, cut up
1 cup heavy cream

For the Crumble:
1 cup AP flour
1/4 cup brown sugar
1/3 cup Heath's Toffee Pieces
6 tbsp butter, room temp

Combine the first five ingredients, cut in butter with a pastry blender (or rub in with your hands) until crumbly. Add heavy cream, stirring just till moistened. Turn out onto a lightly floured surface and knead just until dough comes together. Pat dough into a rectangle and cut into 12 equal square pieces. (I use a dough scraper) You don't have to be perfect. You can also just pat the dough into a round shape, then cut that round into wedges.  Place pieces on a parchment lined baking sheet or into a baking pan such a mine.

For the crumble, combine flour, sugar, salt, and toffee pieces. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using your hands, squeeze together most of the mixture to form large clumps.

Add a heaping tablespoon of the crumble to the top of the scones and bake in a 375 degree oven for 15-20 minutes or until lightly browned.

I think these scones would be perfect for an autumn brunch, or for Thanksgiving morning to go with coffee! They really are Scrumptious!!! Thanks for stopping by!


  1. They look really delicious! I think I'll try this recipe out some time.

  2. Yum....thank you so much for your sweet comment you left me..what a blessing you are to me.
    These look amazing...I am so going to make them. Happy mid week my friend. xoxox

  3. What a beautiful post!
    Your scones look wonderful, and I've copied the recipe down!

    I don't have a blog button....haven't gotten around to that quite yet.

    Ciao Bella

    Creative Carmelina

  4. May I just have half a dozen? This looks wonderful, Jina!

  5. Hi Jina, another masterpiece!

    A very interesting take on the usual scone as well. Nothing like a good scone and a black cup of tea! MMmm My husband makes excellent wholemeal scones, they are great with butter & honey.
    T&T :)

  6. Helo sweetie, thank you so much for coming by...they scones look divine I surely will be giving them a try real soon...your very sweet to leave such kind words..I'am a new blogger as well just been here maybe five months or something like that... You blog is great as well love all the pastel colors...thank you for joining me as well and I will do the same..love the pastel cookies down below..is there a recipe for them...have a great evening see you soon...I'm a great lover of the Victorian Era.. hugs...Janice

  7. O I don't where to get a button made at..or how to...sorry