The weekend is almost here and I can't think of a better excuse to do a little baking!
Scones have been a favorite of mine since that first bite several years ago. I love the simplicity of scones, as well as the way they aren't too sweet, but just right. Scones also allow me to be creative...it is the best fun thinking of different flavor combinations and what ingredients to add to make this particular batch of scones special.
I'll be honest and say that I'm not the biggest fan of caramel. It tends to be too sweet for me. However, we had some caramel bits in the freezer that needed to be used up before our move and I'm not one to just throw unused food away. I sat down and brainstormed of what ingredients would go with caramel and decided that toffee bits and pecans would be just perfect. I happened to be right! {{winks}}
Though caramel isn't my most favorite thing in the world, this scone recipe is! The combination of those three chosen ingredients is a trio of deliciousness. I'm so excited to share this recipe with you and hope that you get to make a batch for your family soon...
Now, grab a cup of tea and settle in whilst I share the recipe below.
Home is the one place in all the world where hearts are sure of each other. It is the place of confidence. It is the place where we tear off that mask of guarded and suspicious coldness which the world forces us to wear in self-defense, and where we pour out the unreserved communication of fill and confiding hearts. It is the spot where expressions of tenderness gush out without any dread of sensation of awkwardness and without any dread of ridicule.
-Frederick W. Robertson-
Toffee Caramel Pecan Scones
2 cups flour
2 tbsp. sugar
2 tsp, baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 stick (1/2 cup) *cold* butter, cubed
1 egg, beaten
1/2 cup milk
1/2 cup caramel bits
1/2 cup toffee bits
1/3 cup chopped pecans
In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk together until thoroughly combined. Cut a stick of butter into the flour mixture with either your fingers, two knives or a pastry cutter. The mixture should be crumbly.
Gently stir in the beaten egg and milk. Finally, fold in the caramel bits, toffee bits and pecans. Stir just until combined.
Place the dough on a floured surface. Gently pat out to about 1 inch thick (no need to be precise). Using a pizza cutter or a knife, cut into triangles, circles, or use a cookie cutter to make pretty shapes.
Place on a greased baking sheet tray and bake at 350*F for about 13-15 minutes, or until the bottoms are just golden brown. Remove from the pan and cool on a wire rack. Cool completely.
Drizzle with caramel and sprinkle chopped pecans on top.
Enjoy with your favorite cup of tea or coffee!
**To make the caramel drizzle**
I simply poured some caramel bits in a bowl and microwaved them for 30-second intervals until they were completely melted. I then slowly drizzled in a little heavy cream until it reached a not-so-thick consistency. It turned out lovely!
May your weekend be a beauty, dear friends!
♥