Missions Conference Scones

i made scones to go on our display table at the river's edge missions conference. everyone seemed to enjoy them and i had lots of requests for them to be put on the blog. for the conference i made them small instead of big. i cut them out with the square cutter from the wilton scalloped mini cookie cutter Set. here's the recipe...



...chocolate chip-toffee scones recipe from the septmember 1997 issue of Bon Appétitmagazine
3 1/4 cups flour
1/2 cup sugar
1 tablespoon + 1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
1/2 cup walnuts, toasted, chopped
1/2 cup toffee bits
2 cups chilled whipping cream
2 tablespoons butter, melted
additional sugar

Preheat oven to 375 F. Grease 2 large baking sheets. Combine flour, sugar, baking powder, salt, chocolate chips, waltnuts, and toffee bits in a large bowl. In another large bowl beat the cream until stiff peaks form. Fold the whipped cream into the dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4 inch thick round. Cut dough into 12 wedges.

Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.