Chocolate Chip Toffee Scones

Chocolate Chip Toffee Scones

Sunday mornings are my favorite time to make scones.  I usually make a batch and then snack on them all day or for the next morning or two.  The combination of the mini chocolate chips and toffee bits made these scones like dessert and who doesn’t love dessert for breakfast?

I realized that I didn’t have any butter in the fridge, that it was all frozen so I tried grating it, like I had seen on a few of my favorite blogs.  It worked like a dream.  Along with the half and half these scones turned out really light and I could not stop eating them!

I wish I was a morning person, who hopped out of bed every day and whipped up a big breakfast for the family. However,  I am a chronic over-sleeper.  If there was a over-sleepers anonymous group, I would not only be a member, I would be the president.  So it’s nice to have something like scones ready to go for the week.

Scones go so well with the pots and pots of coffee I drink, especially on days like today.  It has been snowing all day and we shipped cattle.  So to come in after being out in the cold, this was a perfect snack with a big ol’ cup of coffee.  Y’all can just picture me running around in the snow, all bundled up in my insulated overalls and muck boots can’t you?

Chocolate Chip Toffee Scones


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/4 cup cold (or frozen) butter
  • 1 cup half and half
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup toffee bits

Cooking Directions:

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar.  If your butter is frozen, use a cheese grater to shred butter, or if your butter is cold, cut into flour mixture with a pastry blender or fork until butter is broken up into pea-size or smaller.  Add half and half, stirring to combine.  Fold in mini chocolate chips and toffee bits.

Spoon or scoop (I used a medium size cookie scoop) onto a greased or lined baking sheet about 2 inches apart.

Bake for 10-12 minutes or until lightly browned.

Serve immediately or at room temperature.

Store leftovers in an airtight container.



If you like this recipe, take a look at these:

Candied Walnut Scones with Maple Glaze

Gingerbread Scones

Blueberry Buttermilk Scones

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