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Chocolate Chip Toffee Scones
(adapted slightly from Bon Appétit)
3 1/4 cups all purpose flour
1/2 cup sugar
1 Tbs plus 1 tsp baking powder
1/4 teaspoon salt
1 cup mini semisweet chocolate chips
1/2 cup chocolate-covered English toffee bits (such as Heath)
2 cups chilled whipping cream
2 Tbs unsalted butter, melted
Additional sugar for sprinkling and sparkling
Preheat oven to 375°F. Lightly butter a large baking sheet. Combine flour, 1/2 cup sugar, baking powder and salt on a piece of wax paper. Stir in chocolate chips and toffee bits. Beat cream in a large bowl until stiff peaks form. Fold dry ingredients carefully into whipped cream. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheet, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.