Chipped-In Wedge Scones

from July/August 2010 TeaTime Magazine

Bittersweet chocolate, toffee chips, and butterscotch fill this scone with delectable sweetness.

1 3/4 cups all-purpose flour
3 tablespoons sugar
3 tablespoons firmly packed dark brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter
1/4 cup bittersweet chocolate chips, chopped
1/4 cup butterscotch chips, chopped
1/4 cup toffee chips, chopped
1 large egg, lightly beaten
1/3 cup buttermilk
1 teaspoon vanilla extract
1 recipe Caramel Cream (see Download for recipe)

• Preheat oven to 350°.
• Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine flour, sugar, dark brown sugar, baking powder, baking soda, and salt, whisking to blend. Add butter. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. Add chocolate chips, butterscotch chips, and toffee chips to flour mixture, stirring well. Set aside.
• In a small bowl, combine egg, buttermilk, and vanilla. Add to flour mixture, stirring just until moistened.
• Turn mixture out onto a lightly floured surface. Knead for 3 or 4 turns. Roll mixture into a ¼- to ½-inch-thick rectangle. Using a bench knife, cut scones into small wedges. Place scones on prepared baking sheet.
• Bake until slightly golden, approximately 15 minutes.
• Cool slightly. Serve with Caramel Cream, if desired.