Toffee Almond Scones

Name: Toffee Almond Scones
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 8 scones
Ingredients: ⅓ cup sugar; 2 cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 8 tablespoons butter; ½ cup sour cream; ⅓ cup coffee creamer; 1 egg; 1 teaspoon vanilla extract; ½ cup almonds; ½ cup Toffee bits; 3 tablespoons unsalted butter; 1 cup powdered sugar; 2 tablespoons coffee creamer; 1 tablespoon milk

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Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
Servings
8 scones
Course
Breakfast

Toffee Almond Scones

Iris Warren

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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

Servings

⅓ cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons butter frozen, unsalted
½ cup sour cream
⅓ cup coffee creamer BAILEYS®, Toffee Almond Cream
1 egg large
1 teaspoon vanilla extract pure
½ cup almonds sliced
½ cup Toffee bits
3 tablespoons unsalted butter melted
1 cup powdered sugar sifted
2 tablespoons coffee creamer BAILEYS®, Toffee Almond Cream
1 tablespoon milk

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Instructions

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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.