Chocolate Chip Toffee Scones Fresh Cream Cafe

3 1/4 c All-purpose flour

1/2 c Sugar

1 T Plus 1 teasp. baking powder

1/4 t Salt

1 c Semisweet chocolate chips

1/2 c Walnuts, toasted, chopped

1/2 c Cocolate-covered English

--toffee bits 2 c Chilled whipping cream

2 T Unsalted butter, melted

Additional sugar Preheat oven to 375F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 c sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into 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 aparts. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 mintues. Serve warm. Reprinted from Bon Appetit's "Chefs at Home" magazine, Sept. 1997.
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