It seems every time I make a new scone flavor – I think it’s the best one yet. Well – to prove that point, I really think these Toffee Pecan Scones are truly the best I’ve made so far!! They remind me of the Heath Candy Bar I used to love as a kid. They are crisp on the outside, soft on the inside, buttery and “chocolatey”, with crisp and chewy toffee bits, and crunchy pecans. It’s an amazing combination – perfect with my morning coffee.

Scone Ingredients:

2 c all purpose flour
1/2 c granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 c unsalted COLD butter
1/2 c plus 4 Tbsp heavy cream
1 large egg
1 1/2 tsp vanilla
1/2 c chopped pecans (a bit more for topping)
3/4 c chocolate toffee bits (or chopped toffee candy bars) (a bit more for topping)

Chocolate drizzle:
1 c milk chocolate chips
2-3 Tbsp shortening

Preheat oven to 375 degrees.

Combine dry ingredients, stir together, and set aside.

The best way I have found to incorporate the butter into the dough, is by “shaving” it using a box grater.  Much more effective than cutting it into pieces!  This will create the perfect size butter bits, that will give you that amazing tender texture on the inside of the scone.

Blend the butter bits into the dry ingredients, using a pastry cutter. Add pecans and toffee bits, and toss to combine. Set aside.  In another bowl, combine the heavy cream, egg, and vanilla.  Blend gently with a fork.  Pour over the butter and dry ingredients.  Toss gently to combine.  Use a rubber spatula, to fold the mixture together.

Pour dough onto a floured cutting board. Press together to form an 8″ circle, about 1″ thick. Don’t over-work the dough!

I usually cut my scones into 8 pieces, but for this recipe, I thought a smaller scone would be best. I cut these into 12 pieces. This was the perfect size for this recipe.

Place the scones on a cookie sheet, lined with parchment paper. Leave about 1″ between scones. Brush with a little heavy cream.

Bake at 375 degrees for about 20-25 min, until golden and slightly cracked on top.

Cool completely.

Melt chocolate chips and shortening in a microwave safe bowl, for about 1 min. Stir til melted and smooth. Drizzle over each scone. Top with chopped pecans and toffee bits. Like all of my scones, these will freeze beautifully, for up to 3 mo.