Coffee Toffee Scones with Maple Glaze

2 1/4 cups all-purpose flour (560 mL)

3 Tbsp granulated white sugar (45 mL)

2 Tbsp instant espresso powder (30 mL)

1 Tbsp baking powder (15 mL)

½ tsp nutmeg (2 mL)

½ tsp salt (2 mL)

1/3 cup non-hydrogenated canola margarine (75 mL)

2 eggs lightly beaten (2)

1/3 cup milk (75 mL)

1 cup toffee chips (250 mL)

1 Tbsp milk (15 mL)

1 tsp coarse white sugar (5 mL)

Glaze

¼ cup icing sugar (60 mL)

2 Tbsp maple syrup (30 mL)
1. Preheat oven to 425 °F (220°C).
2. In a large mixing bowl combine flour, sugar, espresso powder, baking powder, nutmeg and salt. With a pastry blender or two butter knives, cut in margarine until mixture resembles course crumbs.
3. Stir in eggs, 1/3 cup (75 mL) of milk, and toffee chips into flour mixture and mix lightly.
4. Turn out onto lightly floured counter and knead about 5 times. Pat into a circle about ¾ inch (2 cm) thick. Cut into 8 wedges and place slightly apart on a parchment-lined baking sheet.
5. Brush each wedge with milk and sprinkle with sugar. Bake for 15-18 minutes, or until browned.
6. Place scones on wire rack to cool with piece of waxed paper or parchment paper beneath to catch drippings from glaze.
Glaze:
1. In a small bowl mix together icing sugar and maple syrup until smooth. When scones have cooled, drizzle glaze over each scone using a fork. Allow glaze to harden before serving.