Toffee & Dark Chocolate Scones
I’ve loved scones ever since I was a little girl. I love everything they are and everything they represent, from the elegant miniature tea scones of the English to the rustic down-home feel of the hearty Scottish oatmeal scones. I really haven’t ever met a scone I didn’t like. This may have something to do with my overall Anglophilia and my obsession with British novels of all classes. In fact, I do believe it was Enid Blyton and her children’s series, The Famous Five, that introduced me to the scone. Those kids always seemed to be munching on them as they headed off to various adventures. I had no idea what they were but upon request, my mother started making them herself. She made the big Scottish oatmeal scones and served them with maple butter. I was hooked.
Since those days, I’ve realized that scones are in essence a blank slate. They can be anything you want them to be, with any flavors you want to use. They can be the perfect vessel for your clotted cream and jam or they can be a whole treat unto themselves. They can be relatively unadorned or have lots of inclusions and a sweet glaze. There are even plenty of savory scone recipes, too.
This recipe takes sweet scones to new heights with the addition of some sugar-free toffee and some bittersweet chocolate. Just make a half batch of the Swerve English toffee but leave off the chocolate and the nuts. (Or make a whole batch and use it another recipe... toffee bits are great over ice cream!) These scones will quickly become your new favorite.