Cinnamon/Toffee Crumble Scones

Cinnamon/Toffee Crumble Scones
Scones:

1 stick (1/2 C.) plus 3 T. unsalted butter

3/4 C. sugar

3 C. cake flour

2 1/2 C. bread flour

5 t. baking powder

1 1/2 C. whipping cream

Glaze:

1/4 C. whipping cream

1 egg, beaten

Cinnamon crumbles:

1/4 C. each: unsalted butter, all-purpose flour, sugar

1 T. ground cinnamon

1/2 C. toffee chips

Heat oven to 350° F. For scones, place the butter and sugar in the bowl of an electric mixer; beat until light and fluffy, about 5 minutes. Sift together the flours and baking powder; mix into butter-sugar mixture. Add cream; mix just until dough forms; do not overmix. Work in toffee chips.

Roll dough into an 8-by-8-inch square. Cut dough into 12 equal squares; cut to form 24 triangles. Place scones on greased or parchment-lined baking sheets; set aside. For glaze, beat together the cream and eggs; brush over tops of scones with pastry brush.

For cinnamon crumbles, mix the butter, flour, sugar and cinnamon in a small bowl with a fork; sprinkle over tops of scones. Bake until golden brown, about 18 minutes.

Yield: 24 scones