(Recipe can be found at the Something Shiny blog here.)
Step by Step Instructions:
First things first, go ahead and preheat your oven to 375 degrees. Then grab everything you’ll need for this recipe: All-Purpose Flour, Whole Wheat Flour, Splenda, Skim Milk, Kosher Salt, Baking Powder, and Heath Milk Chocolate Toffee Bits.
Begin by combining your dry ingredients (both kinds of flours, Splenda, Salt, and Baking Powder) in a bowl.
Then measure your Heath toffee bits and add them to the dry ingredients and stir them around.
This is where the recipe gets crazy! You’re going to measure 1 1/2 cups of milk (or as the recipe mentions, you can use a scant 1/4 cup of half and half and add milk until you have 1 1/2 cups, which is what I did). Then put it in your stand mixer or begin mixing with a hand mixer.
You are going to whip the milk until it gets foamy and begins to form peaks (they won’t be very stiff peaks).
Once the milk looks appropriately foamy, add it to your dry ingredients. You will probably be thinking what I was, which is: There is no way this is going to form dough of any sort. But guess what? I was wrong…
…here is the dough after I combined the ingredients with a spatula. Cool, right?!
I proceeded to knead the dough to form a fairly smooth ball.
The next step is to cut your dough in half…
…then knead one half a bit and roll it out into a 1/2 inch thick round shape as shown above.
Using a pizza wheel, I then cut the dough into 8 triangular shapes. (Side note, I’ve always been horrible at cutting pizzas evenly, but I think my skills are improving vastly!) Those 8 pieces get put on a (Silpat) lined cookie sheet, and you repeat this process with the second half of dough.
Then get a little milk and brush it on top of each scone and lightly sprinkle sugar on top. I didn’t have any fancy sugar on hand, so granulated sugar was what I went for and it still worked just fine.
Then bake the scones for about 20 minutes or until they have risen and are slightly golden on top. Eating them warm is highly recommended. They are not the typical scone consistency and end up being more cake- or roll-like in texture, but I must admit that they were my favorite of the two recipes and a must try cooking adventure. Plus they were not hard to make at all. So ignore your butter staring you down in the fridge and try this healthier recipe…it’s awesomely delicious!
Yields 16 scones
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup Splenda
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup Heath toffee bits
1-1/2 cups 1% milk (you can see from the photo that I used fat free milk – I substituted a scant 1/4 cup half and half for some of the milk)
Optional: turbinado sugar, 1T butter or milk for tops
1. Preheat oven to 375°F. Line large baking sheet with parchment or use a large baking stone.
2. Whisk together flours, Splenda, baking soda and salt in a large mixing bowl.
3. Add toffee bits.
4. In stand mixer or with hand mixer, beat milk until peaks form. It won’t be like whipping cream. Mainly you’ll get lots of foamy milk, creating lots of volume – that’s why you’ll need a large mixing bowl.
5. Add whipped milk to dry ingredients, mix until combined.
6. Turn out on to generously floured counter and knead until a soft dough forms, about 1-2 minutes. It’s going to be sticky. That’s OK. Use just enough flour to keep it from sticking to you and the counter. A bench scraper comes in very handy here!
7. Divide dough in half and roll into 1/2″ rounds. Cut into 8 pieces and place on lined baking sheet or stone. They can be close together; they rise up and not out. 8. Repeat with other half of dough.
8. Brush with milk or butter and sprinkle with turbinado sugar. Note that the milk-brushed scones “crackled”.
9. Bake for about 20 minutes, until scones rise and turn lightly golden brown. Serve immediately or cool completely on racks and store in airtight container.