|Butter Brickle Scones|
When I was a little girl, we used to get these giant tubs of ice cream. My favorite flavor was butter brickle. Vanilla ice cream with bits of toffee. I guess they called it brickle because it was hard like a brick, but little pieces. Who knows, weird name, incredibly good ice cream.
Somewhere along the timeline of ice cream, butter brickle was discontinued to my great disappointment. I tried all the stand-ins – butter pecan, caramel crunch, toffee, and the decadent pralines and cream. Nothing was quite the joyous simplicity of old-fashioned butter brickle.
Over time, the closest thing to brickle I have found is Heath chips. You can get these in the baking section, next to the chocolate chips – a whole bag of brickle goodness. Well, toffee goodness, but they are a dead ringer for brickle and very likely the same thing.
So, while experimenting with scones one day, I mix in some Heath chips and low and behold, a wonderful thing happened. Scones that are usually a bit bland suddenly came to a life with the sweet bits of brickle.
Try this recipe for a Sunday morning brunch; it is a sweet way to start the day. By the way, don’t fool yourself by thinking scones are better for you than muffins, they may have a mild flavor on their own, but they are loaded with butter, so sigh…are fattening. Yet another baked good on the “limited intake” list.
Butter Brickle Scones by Debra Crawford
Makes 12 Large Scones
3 ¼ – Cup All Purpose Flour
1/3 – Cup plus 2 Tablespoon Sugar, divided
2 ½ – Teaspoon Baking Powder
½ – Teaspoon Salt
¾ – Cup Cold Butter, Cubed
1 – Cup Buttermilk
2/3 – Cup Heath Chips
2 – Tablespoon Butter, melted
In large bowl, combine flour, 1/3 Cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just moistened. Stir in chips.
Turn onto a lightly floured surface, knead gently 10 – 12 times or until dough is no longer sticky. Divide in half, form circles approximately 7” in diameter. Brush with melted butter and sprinkle with sugar.
Cut into six wedges and place at least 1” apart on an ungreased cookie sheet. These rise quite a bit so give them room to do so. Bake at 425 for 10 – 13 minutes or until light golden.