When I think of fall I think of cooler weather, absolutely beautiful colors of changing leaves, and good food.
In particular I think of baked goods with flavors like pumpkin or apple, as well as toffee or caramel. They’re all just so warm and inviting.
That’s the point, right? To warm you up from the cooler weather and also to make you all warm and happy inside.
Is it weird that I associate my food so closely with my feelings? Oh well.
These scones definitely have the ability to warm you in several ways. They are full of comforting and happy flavors. They are a super moist cream scone with toffee bits and they’re drizzled in a caramel cream glaze. Doesn’t just reading that make you feel all warm inside?
Perfect for a fall morning, or for a treat after a walk to look at the changing colors or even raking leaves. (This is me imagining again, since fall hasn’t hit full force yet and I live in New Mexico. But my East-coast self would love an afternoon filled with leaf hunting and scone eating).
- 2 1/4 cup flour
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 8 tablespoons cold butter, cut into small cubes
- 1/3 cup half and half
- 2 eggs
- 1/2 cup toffee bits
- 1/4 cup packed brown sugar
- 3 tablespoons butter
- 1/2 teaspoon vanilla
- 1/3 cup heavy cream
- Preheat oven to 400 degrees.
- In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
- Using two knives or your hands, mix the cold, cubed butter into the flour mixture until the butter is mixed in to make a crumbly dough.
- Mix together half and half with eggs.
- Add wet into dry ingredients and stir just until combined. Stir in toffee bits.
- Place on a lightly floured surface and shape into a disk about 8-9 inches in diameter. The dough will be rather sticky, and you can add a bit of flour but no more than a few tablespoons since it will take away from the moistness of the scones.
- Using a pizza cutter, cut into 8 equal size pieces and place on a parchment lined baking sheet or on a baking stone.
- Bake for 15-17 minutes.
- Place brown sugar, butter and vanilla in a medium sauce pan over medium heat. Bring to a boil, and watching carefully not to let it boil over, allow to boil for 3 minutes.
- Then slowly add the cream and whisk together.
- Drizzle over the scones when they come out of the oven, then allow to cool for a few minutes before serving.
Using my stoneware, I very lightly floured the stone, shaping and cutting all in one place. After cutting, I separated the pieces slightly and baked according to directions.
Debi @ Life Currents
These look great! I haven’t made a scone in years, and this might be the best reason ever to start making them again! Yum! Thanks for sharing your recipe. I’ve pinned it for later.
Yum! A toffee scone!!!
I just looked at this recipe and if I had the cream on hand, I’d be in my kitchen right now. Even at 10pm!
Heidy L. McCallum @The McCallum's Shamrock Patch
Toffee Caramel Cream Scones sound so good right now! Caramel is an all time favorite! Thanks for sharing such a delicious recipe!
Serena | Serena Bakes Simply From Scratch
Oh my goodness these look dangerous! I feel the need to make scones!
Just made these, and I can’t get over how good they were! Yep, not even an hour and they’re GONE. That good. I added a little chocolate to mine, because I only had Heath bars available, and I barely dusted them with Himalayan Pink salt after I put the caramel sauce on-site I will definitely be making these again. Probably tomorrow.
I’m so glad you liked them! I’ve got a few scone recipes up on the site, but I have to say these are my favorite (at least right now)! The addition of the salt sounds awesome – I’ll have to try that next time!