Ingredients
1-2/3 cups all-purpose flour1/4 cup packed brown sugar2 teaspoons baking powder1 teaspoon ground cinnamon1/8 teaspoon salt1 cup heavy whipping cream1/2 cup miniature semisweet chocolate chips1/4 cup chopped pecans, toasted1/4 cup milk chocolate English toffee bits1 tablespoon butter, meltedGLAZE:1/4 cup confectioners’ sugar4-1/2 teaspoons spreadable cream cheese2-1/4 teaspoons 2% milk1/4 teaspoon vanilla extract
Preparation
In a large bowl, combine the flour, brown sugar, baking powder, cinnamon and salt. Stir in cream just until moistened. Stir in the chocolate chips, pecans and toffee bits.
Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle; cut into six wedges. Separate wedges and transfer to a lightly greased baking sheet. Brush with butter.
Bake at 375° for 16-20 minutes or until golden brown. Combine the glaze ingredients; drizzle over scones. Serve warm.
