• Servings: 10 scones
  • 1/2 cup unsalted butter
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup toffee bits
  • 1 tablespoon instant cappuccino
  • 2 eggs
  • 1/4 cup heavy cream
  • Caramel ice cream topping, optional
  1. Cut butter with flour, sugar, salt and baking powder in a medium bowl.
  2. Fold in toffee bits and instant cappuccino. Make a well in the dry ingredients. Put bowl in freezer for 30 minutes.
  3. In a separate bowl, beat eggs and cream. Pour into dry ingredients in the chilled bowl. Mix with a fork.
  4. Make two balls on wax paper. Dough will be dry. Pat each ball into a circle 1 inch thick. Score triangles into dough. Do not separate.
  5. Bake on cookie sheet at 400 degrees F (200 C) for 10 minutes. Reduce heat to 300 degrees F (148-150 degrees C) and bake 10 more minutes.
  6. When scones are cool, drizzle caramel ice cream topping over them, if desired.