Chipped-In Wedge Scones

Chocolate, butterscotch, and toffee chips are combined to create decadent Chipped-In Wedge Scones.

Chipped-In Wedge Scones
Yield: 1½ dozen scones • Preparation: 15 minutes • Bake: 15 minutes
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  1. 1¾ cups all-purpose flour
  2. 3 tablespoons sugar
  3. 3 tablespoons firmly packed dark brown sugar
  4. ½ teaspoon baking powder
  5. ½ teaspoon baking soda
  6. ¼ teaspoon salt
  7. ¼ cup unsalted butter
  8. ¼ cup bittersweet chocolate chips, chopped
  9. ¼ cup butterscotch chips, chopped
  10. ¼ cup toffee chips, chopped
  11. 1 large egg, lightly beaten
  12. ⅓ cup buttermilk
  13. 1 teaspoon vanilla extract
  14. 1 recipe Caramel Cream (recipe follows)
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. 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.
  4. In a small bowl, combine egg, buttermilk, and vanilla. Add to flour mixture, stirring just until moistened.
  5. 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.
  6. Bake until slightly golden, approximately 15 minutes.
  7. Let cool slightly. Serve with Caramel Cream, if desired.
TeaTime Magazine
Caramel Cream
Yield: 3 cups • Preparation: 5 minutes
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  1. 1½ cups heavy whipping cream
  2. ¼ cup prepared caramel topping
  1. In a medium bowl, combine cream and caramel. Beat at medium-high speed with an electric mixer until medium peaks form. Refrigerate until needed.
TeaTime Magazine
 From TeaTime July/August 2010


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