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Toffee-Latte Scones

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“A yummy scone for breakfast or a snack. I use instant cappucino powder in mine.”
8-10 scones

Ingredients Nutrition


  1. Cut butter with flour, sugar, salt and baking powder in a medium bowl.
  2. Fold in toffee bits and instant cappuccino. Make a well in the dry
  3. ingredients. Put bowl in freezer for 30 minutes.
  4. In a separate bowl, beat eggs and cream. Pour into dry ingredients in
  5. the chilled bowl. Mix with a fork.
  6. Make two balls on wax paper. Dough will be dry. Pat each ball into a circle 1 inch thick. Score triangles into dough. Do not separate.
  7. Bake on cookie sheet at 400 degrees F (200 C) for 10 minutes. Reduce heat to 300 degrees F (148-150 degrees C) and bake 10 more minutes.
  8. When scones are cool, drizzle caramel ice cream topping over them, if desired.

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