Chocolate Chip Toffee Scones

Much to my surprise, I really enjoy baking and eating scones.  The real traditional kind of scones.  I grew up eating Utah's version of a scone which is basically a yeast bread dough deep fried and served with honey butter.  Those are great too, but there is just something a little more refined about a real scone and there are so many ways to make them.  I got this recipe from Leigh Anne at myhomebasedmom.com  These scones even won Robert over.  Fresh from the oven they are pretty hard to stop eating.  :)

Chocolate Chip Toffee Scones

3 1/4 C flour

1/2 C sugar

1 Tbsp plus 1/4 tsp baking powder

1/4 tsp salt

1 C semisweet, milk or dark chocolate chips – I used milk

1/2 C walnuts, toasted and then chopped into small pieces – I  left these out

1 C Toffee bits or chop up a Heath or Skor bar

2 C chilled heavy whipping cream

Topping:

2 Tbsp butter, melted

granulated or coarse white sugar

Preheat oven to 375 degrees.  Lightly butter two heavy large baking sheets.

In a large mixing bowl, combine flour, sugar, baking powder and salt; mix well.  Stir in chocolate chips, nuts and toffee bits.

In a large, chilled mixing bowl (chill bowl and beaters in freezer for 15 minutes or in fridge for an hour), whip the cream until stiff peaks form.  Gently fold whipped cream into dry ingredients; combine well.  It will be sticky.

Turn dough out onto a lightly floured work surface.  Knead gently until a soft dough forms; about 2 minutes.  Form dough into 2 balls.  Pat each ball out into a circle.  Place each on a cookie sheet and cut pie like into 8 wedges.  Pull each wedge out a little bit to create about 1 inch space between each wedge. 

For topping:  Brush scones with melted butter.  Sprinkle each scone with a bit of granulated or coarse white sugar.  Bake until golden brown, about 18 to 20 minutes.  Serve warm or at room temperature.  Store in airtight container at room temperature.

I didn't make the Devonshire Cream to go with the scones.  Maybe someday....

Devonshire Cream

3 oz. cream cheese

2 Tbsp powdered sugar

1/2 tsp vanilla

1/3 C whipping cream

With hand mixer beat together well, it will thicken a bit and get fluffy. Chill one hour (I didn’t and it was fine) Serve with jam or lemon curd with your scones

Sour Cream Blueberry Muffins

1/4 cup butter at room temperature
3/4 cup sugar
2 eggs
1 1/4 cups plus 2 T flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 cup blueberries
1/2 tsp vanilla

Preheat oven to 450.  In a medium bowl, cream butter and sugar.  Add eggs one at a time, beating well after each one.  Sift flour, soda and salt together and add to butter mixture alternately with sour cream.  Gently fold in berries and vanilla.  Bake for 12-15 minutes.

Blueberry Banana Bread

From the kitchen of:  Stella Stoddard

There were a few things that Robert could count on when he visited his Grandma and Grandpa Stoddard;  Fat Boys, Creamies and a strongest handshake competition with his Grandpa.  There was usually Blueberry Banana Bread too.  It was delicious and perfectly dense like good banana bread should be.  One day when we visited I asked Grandma for her recipe.  I'm so glad I did!

2 cups fresh or frozen blueberries

4 cups flour, divided

1 cup butter or margarine, softened

2 cups sugar

4 eggs

5 medium, ripe bananas, mashed

2 tsp vanilla

1 T ground allspice

1/2 tsp salt

2 tsp baking soda

1 tsp baking powder

Preheat oven to 325.  Grease and flour two 9x5 loaf pans.  Toss blueberries with 2 T flour, set aside.  In a large mixing bowl, with electric mixer, cream butter and sugar until light and fluffy.  Add eggs one at a time, bananas and vanilla; mix on low speed, scraping sides of bowl.  Add remaining flour, allspice and next 3 ingredients; beat on low speed until well blended.  Fold in berries.  Pour batter into pans.  Bake 40-50 minutes or until toothpick comes out clean.  Cool 10 minutes on rack, then remove from pans and cool completely.  Serve with loving thoughts of Grandma Stoddard and gratitude for having known her! :)