Toll House Scones
Oh my gosh, I hit the grand prize with these spectacular scones. Toll House Scones have it all! These lovely scones are made with a Toll House Cookie type dough that includes loads of miniature chocolate chips and walnuts. Then they’re iced with a luscious chocolate icing adding even more deliciousness to an already great recipe. We LOVED these fantastic scones.
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I’ve made lots of taste goodies with the Toll House theme before. Those include cookies, brownies a gluten free skillet cookie and pie! I decided to try that delicious Toll House flavor with scones and I’m so glad I did. These are melt-in-your-mouth good. I make my scones sweeter than the traditional scones that taste more like American biscuits. They have a sweet glaze on top, lots of sweet chocolate chips inside the batter, plus a little more brown sugar than most recipes would call for. That’s because I want a sweeter scone. These scones are more like donuts or dessert! So breathtakingly good!
I brought these scones along with some Cherry Almond Scones to our church to hand out to all of our Hostess Committee members before services one Sunday morning. Everyone drooled and drooled over both of these scones. We meet at our church about 7:15 a.m. and many don’t stop to eat beforehand. I thought these sweet treats would go really well with our crew and I was right. They were cut down into smaller pieces so more could enjoy a bite. The consensus was clear: all thought these were some of the best scones ever!
I can’t recommend Toll House Scones enough for any holiday, company or weekend breakfast. Give them a try for Thanksgiving, Christmas or even New Years. You’ll be so glad you did. But be prepared! Your family and friends will rave over these scones and may want you to make a few extra batches! YES!
Toll House Scones were fantastic. We drooled over every one.
Toll House Scones make a great breakfast entree for weekend, company or holiday breakfasts.
Every bite is chocked full of chocolate chips. Yum.
The chocolate glaze makes these scones outrageously good!
Here’s what I did.
I used these ingredients for the scones.
Place unbleached flour in a mixing bowl. (Bleached flour toughens baked goods). Add brown sugar, baking powder, baking soda and salt.
Stir ingredients to combine.
Cut in cold butter with a pastry blender.
Continue cutting in butter until coarse crumbs form.
Add walnuts.
Stir to combine.
Add miniature chocolate chips.
Stir again to combine; set aside.
Add vanilla extract to buttermilk or soured milk.
Whisk ingredients to combine; then add buttermilk mixture to the flour mixture.
Stir ingredients to combine.
Place scone dough on a floured cutting board and knead 5 or 6 times.
Shape dough into a 7-inch round about two inches deep.
Cut scones into eighths with a sharp knife.
Separate the scones.
Place the scones on a parchment paper-lined cookie sheet pan.
Combine egg and half-and-half to make an egg wash.
Brush egg wash over top and sides of each scone.
Sprinkle Turbinado sugar over top of each scone.
Sprinkle the sugar as evenly over top of each scone as possible.
Press remaining miniature chocolate chips into the tops of each scone.
Bake at 400 degrees for approximately 20-22 minutes, or until a toothpick inserted in center comes out clean. (My scones actually took almost 30 minutes to bake completely!)
I used these ingredients for the icing.
Pour powdered sugar and cocoa into a mixing bowl. Add vanilla extract.
Add only as much half-and-half as necessary to make a really thick icing.
Whisk icing ingredients well to combine. Whisk until no lumps remain.
Fill a Glad-Lock Bag (without the “stand and fill” bottom) with chocolate icing mixture. Seal bag; clip off a small corner. Pipe the icing over top of the scones. Allow icing to dry before serving.
Seriously, Toll House Scones are SO drool-worthy!
Every bite will knock your socks off!
These luscious scones are rich, thick, and decadent. It’s almost like eating donuts or dessert!
I think Toll House Scones should be put on everyone’s holiday breakfast menu this season. Everyone will fall in love with them!
Here’s the recipe.
TOLL HOUSE SCONES
(My own concoction)
Toll House Scones
Equipment
- 1 large cookie sheet pa
- parchment paper
- 1 large mixing bowl
- 1 wooden spoon
- 1 small mixing bowl
- 1 whisk
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
- 1 glad lock bag without the "stand and fill" bottom
Ingredients
SCONES:
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/3 cup light brown sugar packed
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup unsalted butter cold (1 stick)
- 1 1/4 cups miniature chocolate chips divided use
- 1/2 cup chopped walnuts (measure after chopping)
- 1 tsp. pure vanilla extract
- 1 cup buttermilk or soured milk
- 1 large egg
- 1 tbsp. half-and-half or whole milk
- 2 tbsp. Turbinado sugar or granulated sugar
- extra flour to roll out the scones
ICING:
- 3/4 cup powdered sugar
- 2 tbsp. cocoa powder
- 1/2 tsp. pure vanilla extract
- 1 1/2 to 2 tbsp. half-and-half cream (use only as much as needed for a thick icing)
Instructions
SCONES:
- Preheat oven to 400º.
- Line a cookie sheet with parchment paper.
- Set aside.
- In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
- Stir or whisk well to combine ingredients.
- Add cold butter and cut into mixture with a pastry blender until coarse crumbs form.
- Add 1 cup miniature chocolate chips and the walnuts and stir again to combine.
- Measure out buttermilk or soured milk in a small measuring cup.
- Add vanilla extract and stir to combine.
- Pour buttermilk mixture into flour mixture and stir until a soft dough forms.
- Transfer dough to a floured bread board and sprinkle dough very generously with more flour.
- If dough is too sticky, add additional flour, up to 1/2 to 2/3 cup.
- Spread fingers wide and work flour into dough; turn dough over multiple times; working more flour into the dough each time.
- Knead five or six times.
- Pat dough into a 7-inch round about two inches deep.
- Cut the dough into eighths.
- Transfer the scones onto the parchment paper-lined cookie sheet.
- Combine egg and cream in a small bowl with a whisk.
- Brush the tops and sides of each scone with egg/cream mixture.
- Sprinkle remaining two tablespoons granulated sugar or turbinado sugar over top of the scones.
- Sprinkle remaining ¼ cup miniature chocolate chips over tops.
- Gently press chocolate chips into the scone dough.
- Bake at 400º for approximately 20-22 minutes, or until a toothpick inserted in center comes out clean.
- Cool before adding glaze.
- Add glaze and serve.
ICING:
- Combine ingredients in a small bowl and whisk until no lumps remain.
- Use only as much half-and-half as needed to get a thick icing.
- Don’t dilute with too much half-and-half so the glaze is runny.
- Drizzle chocolate glaze over top of scones.
- Or spoon icing into a Glad-Lock bag (without the "stand and fill" bottom); seal; clip off a corner; pipe icing over top of scones.
- Allow icing to dry ad set up before serving.
- Serve.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Chocolate, Chocolate and More Chocolate!
Prepare to swoon over these fantastic scones.
Everyone who sampled these treats just loved them!
Toll House Scones have got to be on your bucket list of recipes to try this holiday season. Everyone will want more, more, more!
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