November SRC; Chocolate Toffee Cream Scones

Yippee!  Its reveal day for Group B of the Secret Recipe Club!  Now I can tell you who my new found friend is... Fallon, of Fallon's Cucina.   She has this amazing blog inspired by her love of healthy eating and fitness.  I know. I know.  If you are familiar with my blog you know that my inspiration comes from sweets and chocolate, but who says the two worlds can't collide? Although, this time I couldn't help but gravitate towards one of her few recipes that are a bit less healthy.  I can't help it.  Sorry, scones and I are just a match made in heaven! Not that I won't ever try her healthier dishes.  I mean, come on!  Doesn't Cantaloupe Wrapped in Prosciutto sound heavenly?  What about Sweet Potato Oatmeal?  That just has major YUM written all over it!

Secret Recipe Club is the genius idea of Amanda Formaro.  SRC has grown so large that there are now four groups.  Each week one group has a reveal day to which each member, of that group, can announce to the world which blog they have been secretly given to follow and create a recipe from.  There are some amazing blogs out there!  Be sure to check out the links at the bottom and see what everyone else has been cooking up!

Chocolate Toffee Cream Scones

(adapted from Katrina: recipe from Paige Vandegrift)
Ingredients
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/8- 1/4 teaspoon salt (I used kosher salt)
1/8 cup granulated sugar
1/2 cup heavy cream (plus a little more for brushing on the tops)
Few drops of pure vanilla extract
1/4 cup toffee Bits (Hershey's Heath)
1/4 cup mini chocolate chips ( Nestle Toll-house Semi Sweet)

Combine the flour, baking powder, salt and sugar in a bowl. Whisk to blend well. Add the heavy cream (no cream? See my tip at the end!) and vanilla. Stir into dry ingredients with a rubber spatula while pouring the cream, continuing to stir until a soft, sticky dough is formed. Turn dough out onto a lightly floured surface and knead briefly (8-10 times). Pat the dough into a circle 1/2" to 3/4" thick. Cut the circles into 8 wedges and place the wedges an inch or so apart on a parchment-lined baking sheet.

Bake at 425°F until golden brown, about 13 minutes. Remove from oven, cool for a few minutes and then transfer to wire rack and cool... or do like we did and eat them fresh from the oven!

*Tip:  If you do not have any heavy cream on hand, substitute with 3 tablespoons melted butter mixed with 6 tablespoons milk.