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)
¼ cup icing sugar (60 mL)
2 Tbsp maple syrup (30 mL)
- Preheat oven to 425 °F (220°C).
- 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.
- Stir in eggs, 1/3 cup (75 mL) of milk, and toffee chips into flour mixture and mix lightly.
- 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.
- Brush each wedge with milk and sprinkle with sugar. Bake for 15-18 minutes, or until browned.
- Place scones on wire rack to cool with piece of waxed paper or parchment paper beneath to catch drippings from glaze.
- 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.
Coffee Toffee Scones with Maple Glaze
Have you ever wanted to bake scones at home but not know where to start? This delicious recipe will have your family wondering when you took that pastry class. Serve these delicious morsels with high tea or throw in your bag to nosh on during your commute. You’ll be happy you did.
- Serving Size
- 1 Scone
- Total Fat
- 19.3 g
- Saturated Fat
- 7 g
- 70 mg
- 366 mg
- 56.7 g
- 1.0 g
- 29.1 g
- 6.6 g
- 91 mg