I love tea parties.
I am not a tea drinker but I love all the goodies that go along with the tea party. I also love setting a pretty table and sitting down with friends for yummy treats and good conversation.
I like to imagine a life where one took time out every day to sit down and enjoy a cup of tea and a sweet! Wouldn’t it be wonderful.
One of my favorite tea treats are scones. I think I really like the lemon curd and Devonshire cream that go along with them! Kind of the same reason I eat french fries – so I can have ketchup!!
The fun thing about scones is you can take a basic cream scone recipe and personalize it. At Christmas time one of my favorite combinations is white chocolate chips, craisinets, egg nog and cinnamon – yum!
Recently though I tried a new combination using a recipe I found over at RecipeGirl. It combined two of my favorite cookie ingredients – chocolate chips and toffee bits! In fact these were so yummy do not wait until your next tea party to give them a try. They would be perfect for a weekend breakfast or an after school treat.
They really don’t need any Devonshire cream to go with them but then again why pass up an opportunity to enjoy some Devonshire cream.
I don’t use real Devonshire cream - you need to take a trip to England or Trader Joe’s to do that but I do have a great recipe for a “mock” Devonshire cream. Because of the chocolate and toffee bits I’d pass on the lemon curd and save that for another tea party.
Chocolate Chip Toffee Scones
3 1/4 C flour
1/2 C sugar
1 Tbsp plus 1/4 tsp baking powder
1/4 tsp salt
1 C semisweet, milk or dark chocolate chips – I used milk
1/2 C walnuts, toasted and then chopped into small pieces – I left these out
1 C Toffee bits or chop up a Heath or Skor bar
2 C chilled heavy whipping cream
2 Tbsp butter, melted
granulated or coarse white sugar
Preheat oven to 375 degrees. Lightly butter two heavy large baking sheets.
In a large mixing bowl, combine flour, sugar, baking powder and salt; mix well. Stir in chocolate chips, nuts and toffee bits.
In a large, chilled mixing bowl (chill bowl and beaters in freezer for 15 minutes or in fridge for an hour), whip the cream until stiff peaks form. Gently fold whipped cream into dry ingredients; combine well. It will be sticky.
Turn dough out onto a lightly floured work surface. Knead gently until a soft dough forms; about 2 minutes. Form dough into 2 balls. Pat each ball out into a circle. Place each on a cookie sheet and cut pie like into 8 wedges. Pull each wedge out a little bit to create about 1 inch space between each wedge.
For topping: Brush scones with melted butter. Sprinkle each scone with a bit of granulated or coarse white sugar. Bake until golden brown, about 18 to 20 minutes. Serve warm or at room temperature. Store in airtight container at room temperature.
3 oz. cream cheese
2 Tbsp powdered sugar
1/2 tsp vanilla
1/3 C whipping cream
With hand mixer beat together well, it will thicken a bit and get fluffy. Chill one hour (I didn’t and it was fine) Serve with jam or lemon curd with your scones