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Al's Red Kite Candy Toffee Caramel Scones

I'm kicking off the Recipe section of our website with one from my good friend, Al Samonte. He is a professional baker so I always look forward to baking his recipes. This one doesn't disappoint. I promise. I give to you, Al's Red Kite Candy Toffee Caramel Scones.

First, I begin with Vermont Creamery's European Cultured Butter - the best butter in the world.

Next, I measure out my other ingredients such as the toffee.

All purpose flour

3 ½ cups (430g) (15 oz)

Baking powder

1 T

Baking soda

1 t

Salt

½ t

Sugar, granulated

¾ cup (155g) (5.5 oz)

Unsalted butter, cubed and well chilled

2 ¼ cups (285g) (10oz)

Eggs

2

Buttermilk

1 cup

Vanilla

1 T

Red Kite Candy Toffee dark or milk, chopped/broken into chocolate-chip sized pieces

½ cup

Chocolate chips

½ cup

Preheat oven to 350F Degrees

Whisk flour, baking powder, baking soda, salt and sugar together in a large bowl; set aside

In a food processor, combine the flour mixture with the chilled butter and pulse until mixture resembles coarse sand and butter is in pea-sized chunks; dump into large bowl

Whisk eggs, buttermilk and vanilla together

Make a well in the center of butter/flour mixture and pour whisked eggs/buttermilk. With a large spatula, gradually mix and bring dough together. While there is still unmixed flour in the mixture, add the toffee bits and chocolate chips, and continue to stir and mix until dough comes together. You may need to add ¼ to ½ cup of additional AP flour if dough is too sticky

Scoop with large cookie scoop onto well sprayed, parchment-lined baking sheet, flatten slightly

For wedge shaped scones, place all the dough into well sprayed 9-inch cake pan, place in freezer for at least an hour. Turn out onto flour-dusted work surface and divide/cut into 12 wedge shaped pieces

Egg wash (1 egg + 1T of water, well beaten) and top with granulated sugar (or pearl sugar, raw sugar, sanding sugar) if desired, and bake for 30-35 minutes until golden brown.

For Red Kite Candy Caramel drizzle:

In microwave melt 2-3 pieces of your favorite Red Kite Candy caramel with 1Tbl. of milk or heavy cream at 50% for 20-30 second intervals. Stir together until mixture can be drizzled easily with a spoon.

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The Newyork Times Good Food Award 2015 Yankee New England

I'm kicking off the Recipe section of our website with one from my good friend, Al Samonte. He is a professional baker so I always look forward to baking his recipes. This one doesn't disappoint. I promise. I give to you, Al's Red Kite Candy Toffee Caramel Scones.

First, I begin with Vermont Creamery's European Cultured Butter - the best butter in the world.

Next, I measure out my other ingredients such as the toffee.

All purpose flour

3 ½ cups (430g) (15 oz)

Baking powder

1 T

Baking soda

1 t

Salt

½ t

Sugar, granulated

¾ cup (155g) (5.5 oz)

Unsalted butter, cubed and well chilled

2 ¼ cups (285g) (10oz)

Eggs

2

Buttermilk

1 cup

Vanilla

1 T

Red Kite Candy Toffee dark or milk, chopped/broken into chocolate-chip sized pieces

½ cup

Chocolate chips

½ cup

Preheat oven to 350F Degrees

Whisk flour, baking powder, baking soda, salt and sugar together in a large bowl; set aside

In a food processor, combine the flour mixture with the chilled butter and pulse until mixture resembles coarse sand and butter is in pea-sized chunks; dump into large bowl

Whisk eggs, buttermilk and vanilla together

Make a well in the center of butter/flour mixture and pour whisked eggs/buttermilk. With a large spatula, gradually mix and bring dough together. While there is still unmixed flour in the mixture, add the toffee bits and chocolate chips, and continue to stir and mix until dough comes together. You may need to add ¼ to ½ cup of additional AP flour if dough is too sticky

Scoop with large cookie scoop onto well sprayed, parchment-lined baking sheet, flatten slightly

For wedge shaped scones, place all the dough into well sprayed 9-inch cake pan, place in freezer for at least an hour. Turn out onto flour-dusted work surface and divide/cut into 12 wedge shaped pieces

Egg wash (1 egg + 1T of water, well beaten) and top with granulated sugar (or pearl sugar, raw sugar, sanding sugar) if desired, and bake for 30-35 minutes until golden brown.

For Red Kite Candy Caramel drizzle:

In microwave melt 2-3 pieces of your favorite Red Kite Candy caramel with 1Tbl. of milk or heavy cream at 50% for 20-30 second intervals. Stir together until mixture can be drizzled easily with a spoon.

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