Toffee Almond Scones
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
27 mins
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Servings
8 scones
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Course
Breakfast
Toffee Almond Scones
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Toffee Almond Scones are rich and buttery, and a wonderfully British way to start your morning. Don’t skip that drizzle, it’s killer!
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Ingredients
- ⅓ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter frozen
- ½ cup sour cream
- ⅓ cup BAILEYS® Coffee Creamer Toffee Almond Cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup sliced almonds
- ½ cup Toffee bits
- 3 tablespoons unsalted butter; melted
- 1 cup powdered sugar; sifted
- 2 tablespoons BAILEYS® Coffee Creamer Toffee Almond Cream
- 1 tablespoon milk
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sugar, flour, baking powder, baking soda and salt until combined.
- Grate butter into flour mixture using the large holes of a box grater. Use your fingers to work in the butter until the butter is evenly incorporated.
- In a small bowl, whisk together the sour cream, BAILEYS® Coffee Creamer Toffee Almond Cream, egg and vanilla until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be pretty sticky at first, but as you work with it, the dough will come together.
- Add almonds and toffee bits and use your hands to incorporate them into the dough.
- Place dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp, floured knife to cut the dough into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the drizzle.
- In a medium bowl, prepare the topping by mixing together the melted butter, powdered sugar, BAILEYS® Coffee Creamer Toffee Almond Cream and milk. Whisk until smooth. Drizzle glaze over the scones. I used a piping bag for a little more control.
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