Chocolate Chip and Toffee Cream Scones

These chocolate chip and toffee cream scones are perfect for your next tea party or with your favorite hot beverage.
Course Breakfast
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 16 servings
Author Leigh Anne Wilkes


  • 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

Devonshire Cream

  • 3 oz. cream cheese
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla
  • 1/3 C whipping cream


  • 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.

Devonshire 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