Description
These fluffy, flaky cinnamon toffee scones are packed with crunchy Skors toffee bits and topped with a sweet glaze. Made with cold butter and buttermilk for that airy texture, they’re so easy to make!
Ingredients
Units
Scale
For the Scones
- 3 1/2 cups (420 grams) all-purpose flour
- 1/4 cup (50 grams) white sugar
- 2 1/2 teaspoons (10 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 1/2 teaspoon (3 grams) salt
- 1/2 teaspoon (1 gram) ground cinnamon
- 1/4 teaspoon (0.5 grams) ground nutmeg
- 3/4 cup (170 grams) unsalted butter, cold, cut into cubes
- 1 cup (240 ml) cold buttermilk
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (170 grams) Skors toffee bits
For the Topping
- 2 tablespoons (28 grams) unsalted butter, melted
- 2 tablespoons (25 grams) sanding sugar
For the Glaze
- 1 cup (120 grams) powdered sugar
- 3 tablespoons (45 ml) milk
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry blender to rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in the cold buttermilk and vanilla extract. Mix gently with your hands until just combined, then add the Skors toffee bits. Continue mixing until the dry ingredients are mostly moistened and the toffee is distributed. Be careful not to overmix!
- Divide the dough in half. On a lightly floured surface, gently shape each half into a round disc, about 7 to 8 inches (18-20 cm) in diameter.
- Using a floured knife or a bench scraper, cut each disc into 8 equal wedges.
- Arrange the wedges on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Brush the tops of each scone wedge with the melted butter, then sprinkle generously with sanding sugar.
- Bake for 13 to 15 minutes, or until the scones are lightly golden brown on top and cooked through.
- Let the scones cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
- While the scones cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth.
- Transfer the glaze to a small Ziploc bag and snip a tiny corner off the bag. Drizzle the glaze over the completely cooled scones.
Notes
- Cold butter and cold buttermilk are your secret weapons for achieving those lovely flaky, tender scones. If your kitchen is warm, pop the butter back in the fridge between steps if it starts to get too soft.
- Scone dough is meant to be a little shaggy and just combined. Overmixing develops gluten, which can lead to tough scones. Mix just until the ingredients come together.
- You can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then, fill the rest of the cup with regular milk until it reaches 1 cup. Let it sit for 5 minutes until it curdles slightly, and voilà! Homemade buttermilk.
- Prep Time: 30 mins
- Cook Time: 13 mins
- Category: Scones
- Method: Baking
