Commercial RecipeHEATH Toffee Scones
Details
- Time
- 18 minutes
- Yields
- 8 dozen scones
Toffee lovers in need of a great grab-and-go breakfast snack can savor the flavor of HEATH Toffee Scones. HEATH Toffee Bits and chopped toasted walnuts bring the perfect crunch to elevate tea service or add a new dimension to your coffee shop pastry options.
Ingredients & Directions
- Prep Time
- 3 minutes
- Bake Time
- 15 minutes
Ingredients
-
4 lbs.all-purpose flour
-
1 lb.granulated sugar
-
2-1⁄2 oz.baking powder
-
1 tsp.salt
-
10 oz.chopped toasted walnuts*
-
64 fl. oz.chilled heavy cream
-
4 oz.unsalted butter, melted
-
--Additional granulated sugar
-
--Powdered sugar (optional)
Directions
Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Blend together flour, granulated sugar, baking powder and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Stir in HEATH Toffee Bits and nuts. Add chilled heavy cream into flour/toffee mixture, mixing just until ingredients are moistened.
Turn dough onto lightly floured surface. Knead gently until soft dough forms (approximately 2 minutes). Divide dough into twelve equal sections. Cover with plastic wrap. Working with one section at a time, flatten into 7-inch circle; cut into 8 triangles. Repeat with remaining dough sections.
Transfer triangles to prepared sheet pans, spacing 2 inches apart. Brush with melted butter and sprinkle with additional granulated sugar.
Bake 15 to 20 minutes** or until lightly browned. Serve warm, sprinkle with powdered sugar, if desired.
Step 5: If using convection oven, rotate pans one-half turn (180°) after 7 minutes of baking. Additional Directions: To toast walnuts, heat in 350°F oven for 10 minutes, stirring occasionally.