Mini Toffee Scones

You may have noticed that I have a bit of an obsession with mini foods; so far on this blog I’ve shared mini cupcakes, mini tarts, a mini cheesecake, mini party appetizers, and mini doughnuts. And now I give you my new favourite mini treat: mini scones! (Doesn’t the word ‘mini’ start to look really strange when you see it that many times in a row?)

I love scones but eating a full-sized scone (that’s made with tons of butter and cream) isn’t exactly the best way to start a morning. Mini scones, however, are just as easy to make, if not easier, and are the perfect size for a mid-morning snack or a treat to share with your family or coworkers – if you can bear to give these adorable little treats away!

For my first attempt at making mini scones, I decided to incorporate toffee bits into them because they not only taste amazing but they’re also tiny so I knew they would give every bite lots of toffee flavour. I used a basic scone recipe from All Recipes, but left out the raisins and added toffee bits, cinnamon, and vanilla (and of course made them mini-sized!) They were incredibly easy to make and I had no problem making them on a weekday morning – they take about 15 minutes to make and then 15 minutes to bake (during which you can do other things), so I only had to wake up 15 minutes earlier than normal one morning to have them ready to bring to school with me on time.

I brought them to a meeting and they disappeared really quickly – everyone loved them! They were soft, light, and full of rich toffee flavour – such the opposite of the dry, hard scones you usually find at coffee shops. They were delicious at room temperature but amazing warmed up slightly with a little dab of butter! They’re sweet enough that they don’t need a glaze or frosting, but if you want to dress them up a little, a drizzle of maple glaze would probably work well!

I wish I'd taken a picture of these next to something else so that you could see how small they are, but you'll just have to trust me that they're cute and little! Bring these to your next morning meeting or brunch, they’re sure to be a hit!

Mini Toffee Scones

Adapted from Pam Anderson’s recipe for Simple Scones on All Recipes

Makes about 24 mini scones

Ingredients:

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, frozen

1/2 cup sour cream

1 large egg

1 teaspoon vanilla extract

2/3 cup toffee bits (In Canada we have Hershey’s Chipits Skor Toffee Bits, but in the U.S. I believe Hershey’s has Heath toffee bits. They should be located with the rest of the chocolate chip bags.)

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly sprinkle flour over surface.

Add the flour, sugar, baking powder, baking soda, salt, and cinnamon to the large bowl of a food processor and pulse a few times to combine. Add the frozen butter and pulse several times until coarse crumbs form.

Add the sour cream, egg, and vanilla extract and pulse a few times until mixed in. Add toffee bits and continue to pulse until dough starts to come together to form a ball.

Transfer dough to the floured parchment paper lined baking sheet. Pat dough into a square that’s roughly 7 by 7 inches. Cut into 12 squares, then cut each square diagonally in half to make 24 triangles, as pictured below:

Spread scones out about 1 inch apart and place baking sheet in oven. Bake for 14-17 minutes until scones are golden. Remove from oven and let cool 5 minutes before eating. Serve warm or at room temperature.