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Chocolate Chip Toffee Scones

These Chocolate Chip Toffee Scones are warm, buttery, and packed with sweet chocolate chips and crunchy toffee bits—perfect for breakfast or an afternoon treat!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Baking, Chocolate, Easy, Quick, Scones, Toffee
Servings: 8 servings

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup granulated white sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semisweet, milk, or dark chocolate chips
  • 3/4 cup chopped toasted walnuts
  • 1 cup chopped Heath or Skor Bars (or use bagged toffee bits)
  • 2 cups chilled heavy whipping cream
  • 2 tablespoons unsalted butter melted (1 stick)
  • granulated or coarse white sugar for sprinkling on top

Instructions

  • Preheat your oven to 400°F (200°C) to ensure even baking and a golden crust.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated white sugar, baking powder, and salt until well combined.
  • Gently fold in the chocolate chips, chopped toasted walnuts, and chopped Heath or Skor Bars (or toffee bits) evenly throughout the dry mixture.
  • In a separate bowl, combine the chilled heavy whipping cream and melted unsalted butter, stirring until fully incorporated.
  • Pour the wet ingredients into the dry ingredients and mix gently until just combined; the dough should be slightly sticky and thick with some lumps.
  • Turn the dough out onto a lightly floured surface and gently shape it into a 1-inch thick circle using floured hands. Cut the circle into 8 wedges with a sharp knife or pizza cutter.
  • Transfer the scones to a parchment-lined baking sheet and sprinkle granulated or coarse white sugar on top of each wedge.
  • Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  • Remove scones from the oven and cool on a wire rack for at least 10 minutes before serving. Enjoy warm with butter, honey, or on their own.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Baking Sheet
  • Pastry cutter or fork
  • Sharp knife or pizza cutter
  • Cooling Rack

Notes

  • Do not overmix the dough to avoid dense scones; lumps are okay.
  • Use chilled cream to achieve a flaky texture.
  • Freeze unbaked wedges on a sheet before transferring to a freezer bag for up to 2 months.
  • Adjust baking time for differently sized wedges to ensure even cooking.
  • Try seasonal variations like adding fresh berries or pumpkin spice for different flavors.