Sunday, February 17, 2013

Homemade Toffee and Chocolate Chunk Scones

We have a scone like this at the bakery I work at, except these ones are vegan! The creamy coconut milk results in a tender, flaky crumb and the toffee and chocolate go together perfectly. Definitely save this one for the weekend.

Homemade Toffee and Chocolate Chunk Scones:

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons vegan butter, cold and cut into pea-sized pieces
1 cup full-fat coconut milk, cold
1 teaspoon vanilla extract
1/2 cup chopped dark chocolate
1/2 cup toffee bits (recipe below)

Preheat oven to 425. Line a baking sheet with parchment paper or lightly oil. (If you have a seasoned cast-iron pan, you don't need to use parchment paper or oil.)

Combine flour, baking powder, sugar and salt in a medium-sized bowl (use the bowl of an electric stand mixer, if available). Cut butter into dry ingredients with a pastry cutter, two knives or your fingertips (if using an electric stand mixer, mix with a paddle). Add dark chocolate and toffee bits and stir to combine. Add coconut milk and vanilla extract and mix until just-combined.

Liberally flour a clean surface and flour hands. Form dough into a 9-inch circle. Cut into 8 pieces. Carefully transfer pieces to prepared baking sheet and bake for 12-15 minutes until scone springs back to the touch. Let cool for several minutes on baking sheet and then transfer to a cooling rack.

Yield: 8 scones

Homemade Toffee:

1/2 cup sugar
1/4 cup nondairy milk
3 tablespoons vegan butter

Combine all ingredients in a small saucepan. Bring to a boil and boil for three minutes. Lower heat and simmer for 10-15 minutes, whisking occasionally. Pour onto a baking sheet lined with parchment paper and let dry. When dry, chop into small pieces. Alternatively, let dry in saucepan and chop into small pieces when still warm with a metal spatula.

Yield: 1 cup toffee bits

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