Toffee Crumble Scones

Hi Everyone! Today I am revisiting a recipe that  I posted 

 almost 2 years ago - Toffee Crumble Scones.  This is such a 

fabulous recipe that I wanted to give those who didn't see it a chance

 to give them a try!

A Scone with Crumble Topping just sounded scrumptious to me so I 

developed this recipe! The Crumble Topping on top of a lovely Buttery 

Scone is heaven, and adding the toffee pieces to the dough and to the 

crumble just puts it over the top! It is so rich that you don't need any 

accompaniments! 

I baked them in this wonderful muffin pan with square shapes and they 

turned out really pretty! It's a non-stick pan but I lightly buttered it just in 

case, and the scones just popped right out.

Here's how I made them:

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 into small pieces

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

To make the Scones: into a mixing bowl combine the first 5 ingredients. 

Cut in the butter with a pastry blender (or rub in with your hands) until 

crumbly. Add the heavy cream, stirring until 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 pieces. I use a dough scraper to do this -

it makes it so much easier. If you don't have a pan like mine you can use a 

regular muffin pan or just place the squares of dough onto a baking pan lined 

with parchment paper. If done this way the Scones won't hold their shape like

 they would if baked in a pan, but they will still be delicious!

For the Crumble: combine flour, sugar, salt & 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.

Scones are not difficult to make and you would be crowned the Scone Queen

 if you brought these to your next ladies' function! They would be a 

perfect addition to an Autumn Tea or Brunch!!

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!