As promised earlier, I have that scone recipe to share. This is my friend Monica's recipe. As much as I'd love to take credit for it, I cannot. They are so easy and quick and ohh so moist and delicious. Anyway, here it is:
Monica's Cream Scones
Preheat oven to 425 degrees. You want a nice, hot oven so these scones will rise nicely.
2 cups all purpose flour
1/2 tsp salt
1 TBSP baking powder
1/4 cup sugar
1/2 cup white chocolate chips
1 1/4 cups heavy whipping cream
3 TBSP melted butter (to brush the tops of the scones before baking)
about 1/4 cup (more or less to taste) Heath bits-o-brickle toffee bits (to sprinkle on the tops)
Combine flour, salt, baking powder, sugar and white chocolate chips in a medium sized mixing bowl. Pour in heavy cream. Stir ingredients until just combined. Turn dough out onto a floured board and knead lightly 7-8 times. Make sure you don't overwork the dough. Shape into a round about 1 inch thick and cut into 8 wedges. Place wedges on a foil covered baking sheet. Brush tops of scones with melted butter and sprinkle tops with Heath bits-o-brickle. Bake at 425 degrees for 12-15 minutes until just lightly golden brown.
Serve with whipped cream, lemon curd or raspberry jam.
These can also be made with dried cranberries, raisins, chocolate chips, etc....just substitute whatever filling you choose for the white chocolate chips. Also, you can sprinkle sugar on the tops instead of the toffee pieces. Whatever you're in the mood for. This recipe is so versatile.